Enchilada Chicken Wings

Oh yum! Mexican-inspired chicken wings with kicked up easy Ranch dressing! I loved these enchilada wings so much I had to make them two days in a row. The wings by themselves are fantastic. You could serve them dry, without the sauce. The sauce is spicy and it reminds you of traditional wing sauce, but with a great south-of-the-border twist.I prefer to make my own taco seasoning mix, but you can of course use pre-made. For these enchilada wings you’ll want to use a seasoning that is fairly fine in texture. You don’t want any big chunks of spice on your wings. First, it might burn when you cook the wings. Second, no one wants to bite into a big chunk of… .something.

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.

Enchilada Chicken 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
  • 2 tablespoons taco seasoning (I used my homemade seasoning)
  • 1 (10 ounce) cans enchilada sauce
  • 1/4 cup wing sauce
  • 1/2 cup Ranch dressing
Instructions
  1. Place wings in a large resealable baggie or container.
  2. Add the oil and taco seasoning, seal, and shake to coat.
  3. Refrigerate for 1-3 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, transfer to a bowl.
  6. Combine the enchilada sauce and Frank's wing sauce.
  7. Combine 2 tablespoons of the sauce mix with the Ranch dressing. Drizzle the remaining sauce over the wings. Toss to coat.
  8. Serve.

Angry Chicken Wings

I was big time happy with these angry chicken wings. ‘Angry’ because they pack a little kick, but not so much that your mouth is on fire. A very nice kick. This was my first time cooking with gochujang chile paste, and I really loved it. It’s sort of savory, sort of sweet, and sort of spicy. It contains fermented soybeans but the flavor isn’t overwhelming. A little gochujang does go a long ways, but it sure makes for one fantastic wing sauce.
The angry chicken wing sauce would also be good on grilled pork chops or grilled ground chicken or turkey burgers. Just dab a little on top before you dig in. If you make the sauce ahead of time and keep it in the fridge, it might thicken up a bit. Just add a few drops of water and stir to get the desired consistency.

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.

5 from 1 reviews
Angry Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 1/4 cup canola oil
  • Kosher salt
  • Freshly ground black pepper
For the sauce
  • 1/3 cup gochujang chile paste
  • 2 tablespoons chile powder
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • Sesame seeds and thinly sliced green onions, for garnish (optional)
Instructions
For the wings
  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. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk all ingredients together until smooth. Add a bit more water if needed if the sauce is too thick.

Fiery Catalina Wings

Despite how simple the sauce on these fiery Catalina wings was to make, it absolutely blew us away! We loved it! A tad of sweetness, a tad bit of tanginess, and a good bit of heat. Of course, you can adjust the heat to your liking, which is why making your own chicken wing sauce is so much more fun than using a sauce out of a bottle.
fiery-catalina-wingsI cook a lot of wings using lots of different sauces, but there’s not doubt that fiery Catalina wings will be common in our house. Everything we need to make them is on-hand, so I can throw together the sauce in no time with no hassle. Perfect.

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.

Fiery Catalina Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons your favorite wing seasoning (I used my Fire Eater rub)
For the sauce
  • 10 ounces Catalina salad dressing
  • 5 ounce your favorite hot sauce (don't be afraid to add a bit more!)
  • 1 teaspoon chili powder
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. 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. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Whisk together all ingredients.

New Chicken Wing Cookbook

Woo hoo! Just in time for the Super Bowl! I just wrapped up the total re-design of the Life’s A Tomato free eCookbook of chicken wing recipes. It’s packed with over 50 recipes for the Char-Broil Big Easy, grill, deep fryer or oven!

To download the new eCookbook, just click Our Free eCookbooks in the menu on the right.

Peach Apricot Chile Wings

I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!Peach Apricot Chile WingsI cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.

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.

Peach Apricot Chile Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Fire-Eater rub (or your favorite seasoning)
For the glaze and dipping sauce
  • 6 ounces peach preserves
  • 6 ounces apricot preserves
  • 1 cup Thai chili paste (such as Sambal Oelek)
  • 1 teaspoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 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. Brush wings with sauce just before removing from the grill and serve with additional sauce for dipping.
For the sauce
  1. Combine all ingredients in a saucepan over medium heat.

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.
Buffalo Wings on the Char-Broil Big EasyI did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings are fantastic right off the Big Easy. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving.

I’ve had great fun cooking with the new rack. Check out my thoughts on it here. Make sure that you put the wings on in a way that you don’t overload one side of the rack or they might tip. Start in the center and work your way out, balancing the wings as you go.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Buffalo Wings on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
You'll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.
Ingredients
  • 4 pounds chicken wings, separated
  • 6 tablespoons butter
  • 1/2 cup Frank's Original hot sauce
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Place the wings into a large resealable bag or container.
  2. Melt the butter in a medium saucepan.
  3. Stir in the remaining ingredients.
  4. Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
  5. Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
  6. Fire up your Big Easy.
  7. Add chicken to the cook racks and lower into the cooker.
  8. Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don't just check one piece for doneness.
  9. NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It's completely optional, though.
  10. Remove chicken and place into a large bowl.
  11. Add the reserved marinade and toss to coat.
  12. Serve with your favorite dipping sauce.

Bourbon Street Wings

Bourbon Street sauce has quickly become the go-to sauce in our house. It’s a very easy sauce to make, using ingredients I always have on hand. I put it on a lot of dishes, like these outstanding Bourbon Street wings. The sauce has a hint of Bourbon, with a little sweetness, and a little heat. Everything you want in a sauce.
Bourbon Street WingsI made chicken wings in a variety of ways, from deep-fried, to cooked in my Char-Broil Big Easy, to grilled. I recently picked up a Vortex, an insert for your charcoal grill that really concentrates the heat, which makes it possible to make crispy, tasty wings on a grill. What a great invention!

I tossed a family pack (3 or 4 pounds) of wings with a little oil and our Fire-Eater rub and let them ‘get happy’ while I lit up the charcoal. Then the wings went onto the grill, while I made up a batch of Bourbon Street sauce. In less than an hour we were enjoying Bourbon Street wings, and moaning in delight over just how great they were.

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.

Bourbon Street Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
  • 1 family pack (3-4 pounds) chicken wings, flats and drumettes (tips saved for making broth)
  • 1/4 cup vegetable oil
  • 1/4 cup Fire-Eater rub (or your favorite seasoning)
  • 1-2 cups Bourbon Street sauce
Instructions
  1. Place wings in a resealable bag or container.
  2. Add oil and rub, seal, and toss to coat. Refrigerate for 1-3 hours.
  3. 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.
  4. When wings are done, transfer to a large bowl. Add Bourbon Street sauce as desired and toss to coat.
  5. Serve with Ranch dressing or your favorite dipping sauce.

Aji Amarillo Chicken Wings

Aji amarillo is an orange-colored pepper from Peru. I haven’t been able to find it in the US in pepper-form, but you can find a paste made from pureed aji peppers in some foreign food markets, or order it online from Amazon. Aji amarillo rates between 35,000 and 50,000 on the Scoville scale, meaning it’s about as hot as Tabasco sauce. It has a nice fruity flavor that reminds me a bit of habanero, but without the scorching heat. I encountered aji amarillo often in dishes throughout Peru when I lived there long, long ago.

Since I love chicken wings, I decided to cook up a batch and instead of saucing them with just a traditional Buffalo sauce, I made a variation that adds aji amarillo paste. The end result was just a bit spicy, with a fantastic fruity pepper flavor.

Aji Amarillo Chicken Wings These were fantastic wings, and definitely a nice twist on the usual. If you like your wings to be a bit spicier, just add more of the aji amarillo paste. Since it’s not overwhelmingly hot you don’t have to worry about a-little-goes-a-long-ways: you can add quite a bit and still get great flavor without burning the roof of your mouth.

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.

Aji Amarillo Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • Your favorite wing rub (I used our Fire-Eater rub)
For the sauce
  • 2 cups Frank's Red Hot sauce
  • 1 stick unsalted melted butter
  • 3-4 tablespoons (more or less, to taste) aji amarillo paste
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon seasoning salt
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil and toss to coat.
  3. Add rub, toss to coat and seal.
  4. Refrigerate for 1-3 hours.
  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. When done, place wings in a large bowl and add sauce. Toss to coat and serve.
For the sauce
  1. Whisk all ingredients.