Saturday, February 1, 2020

Deviled Chicken Wings

Chicken wings with a zing! Meaty chicken wings, coated with a lightly spicy rub and marinated in the fridge for an hour or up to overnight, baked and tossed with a simple, classic buttery hot sauce or a wing glaze.
Chicken wings with a zing! Meaty chicken wings, coated with a lightly spicy rub and marinated in the fridge for an hour or up to overnight, baked and tossed with a simple, classic buttery hot sauce or tossed in a wing glaze.

Deviled Chicken Wings

I love chicken wings! I'm constantly playing around with them, trying different seasonings and different cooking methods - baked, air fried, smoked, grilled, slow cooker, and yes, even in one of those microwave Rangemate grills! {affil link} Each of them provides a little different feel and texture and benefits, but I've yet to run across a wing I didn't like.

While we're on the subject of "deviled" let's clarify something first. The word "deviled," when used in recipes such as this, deviled eggs and deviled ham for instance, means nothing closely related to some pitchfork toting, evil red devil who makes you do things that your mama taught you better. It simply refers to the seasonings used in certain dishes - in a nutshell, it translates as something that is highly seasoned. So relax and enjoy your deviled recipes without feeling you have to rename them all with the title "angel."

Here's how to make my Deviled Chicken Wings. As always, just swipe or scroll down the page pass the step by step pictures to get the full recipe with ingredients, measurements and full instructions.

First, disjoint and separate the wings if needed, reserving wing tips for another use. Blot wings with a paper towel to remove excess moisture. Combine next seven ingredients, setting aside 1/2 tablespoon. Layer wings in three layers in a covered container, sprinkling seasoning on each layer and tossing after each application. Cover and refrigerate wings for at least one hour or up to overnight to marinate. When ready to cook, let come to room temperature for 30 minutes.

Preheat the oven to 375 degrees F. I'm using a silicone pyramid sheet {affil link} to bake them here, a mat that elevates the wings and allows air to circulate around them. You can also line a rimmed baking sheet with aluminum foil and place an oven safe rack, sprayed with non-stick spray, on top.

Bake for 20 minutes. Remove the wings and increase the oven temperature to 425 degrees F. Sprinkle half of reserved seasoning over wings and return to the oven. Bake at 425 degrees F for 20 minutes longer. Remove, turn again, sprinkle with remaining seasoning and return to the oven for about 15 to 20 minutes longer, or until cooked through.


While the main process happens with the rub, the marinade time and the bake (or grill, or smoke, or air fry...). I've given you two options with sauce. The first is a simple, classic buttery hot sauce, akin to Buffalo sauce, pictured above, the other, more of a spicy wing glaze that I picked up from Cooking with Corky's cookbook.{affil link} I've used both. Combine the melted butter and hot sauce and drizzle over the wings, or combine wing glaze ingredients and toss with wings. Let rest 10 minutes, then transfer to platter and serve.


Dig in!


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For more of my favorite wing recipes, check out the collection on my Pinterest page!







Recipe: Deviled Chicken Wings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour |Yield: About 4 to 6 servings

Ingredients
  • 4 pounds meaty raw chicken wings
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika, or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Cajun seasoning, or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 stick butter, melted
  • 1/4 cup hot sauce
Instructions

Disjoint and separate the wings if needed, reserving wing tips for another use. Blot wings with a paper towel to remove excess moisture. Combine next seven ingredients, setting aside 1/2 tablespoon. Layer wings in three layers in a covered container, sprinkling seasoning on each layer and tossing after each application. Cover and refrigerate wings for at least one hour or up to overnight to marinate. When ready to cook, let come to room temperature for 30 minutes.

Preheat the oven to 375 degrees F. Use a pyramid mat or line a rimmed baking sheet with aluminum foil and place an oven safe rack on top. Spray the rack on both sides generously with non-stick spray and arrange wings on the rack. Bake at 375 degrees F for 20 minutes. Remove the wings and increase the oven temperature to 425 degrees F. Sprinkle half of reserved seasoning over wings and return to the oven. Bake at 425 degrees F for 20 minutes longer. Remove, turn, sprinkle with remaining seasoning and return to the oven for about 15 to 20 minutes longer, or until cooked through. Combine the melted butter and hot sauce, drizzle over the wings and transfer to platter.

For the Wing Sauce Glaze: If you prefer a wing sauce glaze, omit the final butter and hot sauce and combine 1/3 cup Italian dressing, 1/3 cup light brown sugar, 1/4 cup hot sauce, 2 tablespoons barbecue sauce, 2 tablespoons ketchup, 2 tablespoons butter, melted. Put wings in a large bowl, pour sauce over wings and toss. Let rest 10 minutes before serving. This is especially good with air fried wings.

Cook's Notes: Depending on the size of the wing and the variations in your oven, you may need to adjust your cooking time. Continue turning as needed in 10 minute intervals until wings are cooked through. If you don't have an oven safe rack or pyramid mat, I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil {affil link} when preparing wings in the oven.

To Air Fry: Season and refrigerate wings to marinate as above. Bring to room temperature for 30 minutes and when ready to cook, preheat air fryer to 360 degrees F for 3 minutes. Cook for 22 minutes, turn and rearrange trays halfway, if using oven style air fryer, or prepare in batches for basket style. (I’m using the Instant Vortex 1500 watt air fryer oven) All air fryers differ in wattage and size and may need time adjustment.

Traeger Smoker: Prepare sauce and wings as above. Preheat smoker and set for smoke at 250 degrees F for 1 hour, increase heat to 350 degrees F, remove wings, toss wings with sauce, and return to grill for 10 minutes to set glaze.

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Posted by on February 1, 2020

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