Wings, Wings, and More

No matter which team is winning for the upcoming Superbowl, you will score big and please your crowd with a few or a lot of chicken wings! I will say my team won’t be going so I will just enjoy the food, lol. #Steelers

Deep-fried, baked, buffalo, or teriyaki, whichever way you like them, chicken wings are the ultimate game day food!!!

Bourbon Glazed Wings

2 pounds whole chicken wings

1 tablespoon butter, ghee or olive oil

½ cup grated onion, (or very finely minced)

2 cloves garlic, finely minced

½ cup bourbon whiskey

½ cup maple syrup

¼ cup freshly squeezed orange juice

1 tablespoon smoked paprika

¼ teaspoon sea salt

¼ teaspoon black pepper

*I like both baked & fried

In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.


Preheat oven to 350ºF. Line a baking sheet with foil and lightly grease the foil.

In a small saucepan over medium heat melt butter or ghee (or heat the olive oil), add the onion and cook 2 to 4 minutes. Add the minced garlic, bourbon, maple syrup, orange juice, smoked paprika, salt and pepper. Whisk together well and bring to a low simmer. Allow to simmer for about 5 to 7 minutes, it should reduce and thicken just slightly.

Place the prepared chicken wings in a large bowl. Season with salt and pepper.

Pour half of the sauce over the wings, leaving the remaining half of the sauce in the saucepan. Coat the chicken wings with half the sauce and arrange on the prepared pan, being mindful to leave space between the wings and not crowd them.

Place the baking tray in the oven and bake for 20 minutes, turn the wings over and bake for additional 10-12 minutes. Keep and eye near the end so they don’t brown too much.

Meanwhile, simmer the remaining glaze on the stovetop over medium-heat, until thick and reduced, add the additional glaze to wings, tossing carefully to evenly coat.

Serve right away or if you like your sauce more set and your wings to get a little extra crispy, after they’ve been glazed arrange the wings on the pan again and place under the broiler for a minute or two until your desired char is reached.

Top the wings with the fresh roughly chopped mint and serve.
Sticky Honey Wings

24 chicken wings with skin rinsed and patted dry (approx 3 pounds)


2 tablespoons brown sugar

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon ground celery seed


2/3 cup Frank’s ORIGINAL Hot Sauce (NOT hot wings sauce) mixed with 2 teaspoons cornstarch

1/4 cup honey

1 tablespoon molasses

1 tablespoon butter

1-3 teaspoons Hot Wings Sauce

Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray. (Or deep fry)

In a medium bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on prepared baking rack so they are not touching. Add remaining Rub ingredients and wings to freezer bag and repeat.

Bake on upper middle rack for 45-50 minutes. Move oven rack approximately 6-8″ from broiler and broil to desired crispiness, watching closely so they don’t burn. Flip chicken wings over and broil the other side until crispy.

The prep for all of the sauces is the same. **While wings are cooling, melt butter over medium heat. Add remaining sauce ingredients and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 3-5 minutes. Taste and add additional hot sauce for spicier sauces/more honey for sweeter.

When chicken is done, add to a large bowl and pour over sauce. Gently toss wings with a spatula until evenly coated.

Serve with dipping sauce

Loaded BBQ Chicken Nachos

1 Tbsp. canola oil
2 chicken breasts, finely diced
½ Tbsp. kosher salt
½ Tbsp. freshly ground black pepper
1 Tbsp. garlic powder
1 Tbsp. chili powder
¾ cup barbecue sauce
1 13-ounce bag of tortilla chips
2 cups shredded cheese blend
½ red onion, finely sliced
1 tomato, diced
8 bacon strips, cooked and crumbled
2 Tbsp. parsley, finely chopped
1/2 cup sour cream
1 avocado, diced

Preheat oven to 350°F. Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes. Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.

In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients. Bake for 15 minutes.

Drizzle the sour cream and sprinkle the avocado on top.