Ramen-Seasoned Wings with Peanut Dipping Sauce

I’ve come across recipes for Ramen-crusted chicken wings on the internet, but never really got into the idea. But I did get into the idea of dusting some mighty fine cooked wings with Ramen seasoning and serving them with an out-of-this-world peanut dipping sauce. And I didn’t leave off the Ramen noodles, nope! A quick fry in a pan with a little oil, and boom! Crunchy Ramen wing topping!
If you really love Ramen seasoning don’t be afraid to double the amount of seasoning used. I always have Ramen seasoning on hand because I like to crunch up the noodles and fry them for topping salads. Or wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Ramen-Seasoned Wings with Peanut Dipping Sauce
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 1/4 cup vegetable oil
  • 3-4 packets Ramen seasoning (or more if desired)
For the sauce
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/2 cup creamy peanut butter
  • 1/4 cup Hoisin sauce
  • 1/2 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar
Instructions
For the wings
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and Ramen seasoning. Seal and shake to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done serve with peanut dipping sauce on the side.
For the sauce
  1. Heat oil in a medium saucepan over medium heat.
  2. Add the garlic and saute for 2 minutes.
  3. Whisk in the remaining ingredients and stir until the brown sugar is dissolved.
  4. Reduce heat and keep warm until ready to use.

Buffalo Supreme Wings

Buffalo wings, blue cheese, and celery. Very traditional and very good and usually, each component is served separately. But why not cut to the chase and combine all of those great flavors into one bite? Buffalo supreme wings do exactly that. Yeah, they’re messy to eat, but that’s part of the fun.
I really enjoyed chowing down on Buffalo supreme wings. They didn’t last long at all, that’s for sure. It was bordering on embarrassing, but I couldn’t help myself. That happens with me and wings a lot.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Buffalo Supreme Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: I like my Buffalo wings saucy, you might end up with leftover sauce. That's not a bad thing.
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the sauce
  • 1 1/2 sticks unsalted butter, melted
  • 1 cup Buffalo wing hot sauce
  • 1 teaspoon celery salt
  • 1/4 cup celery leaves, chopped
  • 2 cups crumbled blue cheese
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the sauce
  1. Combine all ingredients in a medium saucepan over low heat. Keep warm until ready to use.

Bandit Wings

The best wings pack flavor into every bite, all the way through. These bandit wings have flavor and then some. They are marinated overnight, picking up a light soy sauce flavor along with a hint of cumin and chili powder. Sort of southwestern meets Asian.

Bandit wings definitely to not require a sauce. You don’t want to hide the fantastic flavors. I did have a little blue cheese dressing on the side for dipping but I used it sparingly.
The original recipe called for garnishing the cooked wings with black sesame seeds. Apparently they’re as rare as a unicorn here so I went with plain ole ‘normal’ sesame seeds. You get that bit of sesame seed flavor either way.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Bandit Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 teaspoons soy sauce
  • 2 teaspoons cumin powder (I used only 1 teaspoon so add to taste)
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 tablespoon black sesame seeds, for garnish (optional)
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the soy sauce, cumin powder, salt and chili powder, seal, and shake to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. When wings are done serve garnished with sesame seeds.

Meijer Sweet Chili Wings

“Blown away”. Those were the first words that crossed my mind when I took my first bite of chicken wings (cooked using a Vortex) tossed in Meijer’s Sweet Chili wing sauce. With no artificial flavors, I found the sauce to be nothing but pure goodness. It has a nice heat level, not too much, not too little. A little sweetness. And the perfect thickness. Not too gloppy, but perfect for sticking to wings and your fingers. Better than many top shelf wing sauces and a whole lot cheaper.
Anita’s favorite eat-out wings are the Thai’R Cracker wings from Quaker Steak and Lube. She said that the sweet chili sauce from Meijer is at least as good. And maybe a bit better. That’s saying a lot.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

I picked up a bottle each of all of the wing sauces from Meijer. Stay tuned for my results with each!

Meijer Sweet Chili Wings
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • Meijer Sweet Chili wing sauce, to taste
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.

Grill Master Wings

Make yourself a big batch of these grill master wings and you’ll quickly realize that it doesn’t take a complicated recipe or a lot of ingredients to make fantastic wings. Simply seasoned wings are cooked until perfectly tender and moist with crunchy skin. The wings are then tossed gently in a wonderful sauce that has a slight hint of Asian-inspired flavor with a kiss of vinegar. On the side a slightly kicked-up dipping sauce that makes you think of classic Buffalo wings until you get another slight hint of soy sauce. Delicious!
You could use your favorite spice mixture instead of ‘just’ salt and pepper when marinading the wings before cooking. I rather like keeping them simple and letting the tossing and dipping sauces shine. Heck, wings just seasoned with salt and pepper, cooked and served are just great as they are.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Grill Master Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup vegetable oil
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
For the wing sauce
  • 1/2 cup soy sauce
  • 1/2 cup Italian salad dressing
For the dipping sauce
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the salt and pepper. Seal the bag and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Toss the wings in the wing sauce (see below) and serve with the dipping sauce (also below).
For the wing sauce
  1. Combine ingredients in a small sauce pan.
  2. Bring to a boil and reduce heat to a simmer and simmer until slightly thickened.
  3. Remove from heat until ready to use.
For the dipping sauce
  1. Whisk all ingredients together until smooth.

Copycat Buffalo Wild Wings Spicy Garlic Wings

Ok, time to fess up. If I was forced to choose my favorite wing sauce at Buffalo Wild Wings, spicy garlic would be it. The BW3 website says the sauce is ‘spicy and garlicky’ and that’s exactly what this copycat of the restaurant sauce is. Same great flavors, same great heat. Lick-your-fingers good.
I so love this spicy garlic wing sauce. It’s still Buffalo-sauce like, but with a nice twist making it just different enough but still familiar. The sauce keeps for a bit, so I didn’t hesitate to double the recipe. This sauce is good on grilled chicken or pork wings too.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Buffalo Wild Wings Spicy Garlic Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
For the Buffalo Wild Wings Spicy Garlic Sauce
  • 1 cup Frank's RedHot sauce
  • 1/3 cup vegetable oil
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 egg yolk (from a pasteurized egg)
  • 2 teaspoons water
  • 2 teaspoons cornstarch
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 4-8 hours.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the Buffalo Wild Wings Spicy Garlic Sauce
  1. Combine all but the yolk, water and cornstarch in a medium saucepan over medium-high heat. Bring to a boil and reduce to a simmer.
  2. Simmer for 5 minutes then remove from heat and let cool for 10 minutes.
  3. Whisk together the egg yolk and water. Whisk in the cornstarch until dissolved.
  4. Slowly whisk the mixture into the saucepan.

Roasted Red Chile Wings

One of the things I love about being addicted to cooking and eating chicken wings is that 99 times out of 100, every new recipe I try is just absolutely fantastic. I dream about chicken wings. A lot. And these roasted red chile wings, well, they were crazy good and certainly dream-worthy. I love chile peppers for the pepper flavor. And although I also love spicy, my number one love is that great pepper flavor, and the roasted red chile jelly from Albukirky Seasonings brings that and then some without scary spiciness.The Albukirky Seasonings red chile BBQ rub (and also the green chile BBQ rub) has quickly become my go-to wing rub. It’s just perfect on wings (and other things, too, but I really, really enjoy it on wings). Combined with the red chile jelly (which I thinned just a bit) the roasted red chile wings made for a lunch that I won’t soon forget, but I will soon make again.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Roasted Red Chile Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Instructions
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the rub, to taste. Seal the bag, and toss gently to coat.
  4. Refrigerate for 1-3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. If cooking on a grill, smoker or Big Easy, brush the wings with the jelly the last 5 minutes of cooking. If deep frying, toss the fried wings with the jelly just before serving.

Copycat Hooters Asian Wings

This copycat of the Asian wings from Hooters is beyond incredible. These are easily my favorite Asian-flavored wings. I could not possibly eat too many of them. I quickly regretted not making a bigger batch as they disappeared in minutes. The sauce is the boss here. It’s a bit sweet with a bit of soy flavor. Reduced to a thick glaze, the sauce is almost candy-like in texture. And like candy, it’s impossible to resist.
These copycat Hooters Asian wings are not spicy in any way, shape, or form. I’m usually a ‘hot’ hot wings guy, but these opened my eyes to wings with a sweeter inspiration. If you want your wings to have some kick, add dried red pepper flake or cayenne to the sauce as you reduce it down. I would not add hot sauce as it would change the color of the sauce.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Copycat Hooters Asian Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper, to taste (don't be shy with the pepper)
For the Asian sauce
  • 2/3 cup water
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons seasoned rice wine vinegar
  • 2 teaspoons finely minced fresh ginger (or use 1 teaspoon dried ginger)
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil, salt and pepper. Seal and toss to coat.
  3. Refrigerate for 1 hour.
  4. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  5. Toss wings with sauce before serving.
For the sauce (start cooking when you start the wings)
  1. Combine ingredients in a sauce pan.
  2. Bring to a boil then reduce heat to a simmer and continue simmering, stirring often, until the sauce forms a thick glaze, about 30 minutes.