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.
Angry Chicken WingsThe 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.

Love spicy wings like I do? Also try my fiery Catalina 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. Also check out my always-growing list of my favorite store-bought wing sauces.

Angry Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 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

For the sauce

  • Whisk all ingredients together until smooth. Add a bit more water if needed if the sauce is too thick.

Stubb’s Wicked Habanero Pepper Wings

Sometimes when you try a taste of a hot sauce or wing sauce you’re like “whoa, that’s hot!”. I was like that when I first tasted Stubb’s Wicked Habanero Pepper wing sauce. It had some mighty good kick, but mighty good flavor. On wings, though, it was absolutely fantastic. The heat wasn’t as hot, but that great flavored got even better. I absolutely loved this sauce.
stubbs-wicked-habanero-pepper-wingsI’ve tried other sauces (for other than wings) from Stubb’s and I’ve been really happy with them. And even though Stubb’s Wicked Habanero Pepper wing sauce says ‘wing sauce’ on the label, I’d argue that it’d be great on steaks too. In fact, that’s what I’m going to do next.

Stubb’s also makes a black pepper sauce that is absolutely killer on 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. Also check out my always-growing list of my favorite store-bought wing sauces.

Stubb's Wicked Habanero Pepper Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

Instructions

Nashville Hot Chicken on the Char-Broil Big Easy

I’m a huge fan of Nashville Hot chicken. You can get it as hot (or not) as you want. Crispy fried chicken, spicy coating. What’s not to love? I’ve made in the deep fryer, now I’ve taken on making it in the Char-Broil Big Easy. And I won. Nashville Hot chicken on the Big Easy is crazy good. Again, crispy skin. And again, spicy coating. Perfect!

Nashville Hot Chicken on the Char-Broil Big EasyI also have a great recipe for deep-frying Nashville hot chicken. It’s a little more traditional than my Big Easy version, but both are super tasty! Since my Big Easy version doesn’t require deep-frying you don’t have oil from the fryer to use for the spicy coating. That’s why you’ll have to just make your own spicy coating using oil from your pantry. It’s still fantastic, and hey, you don’t have to mess with deep-frying the chicken!

You can use this same approach for making Nashville hot chicken wings, thighs, legs, and even boneless chicken breasts!

Also try my downtown roasted chicken on the Big Easy. There’s nothing that the Big Easy doesn’t do great.

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

Nashville Hot Chicken on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4 servings
Author Mike

Ingredients

For the chicken

  • 4 split chicken breasts skin on if desired
  • Hot sauce to taste
  • Kosher salt and freshly ground black pepper
  • Dill pickles and sliced white bread for serving (optional)

For the spicy coating

  • 1/2 cup hot frying oil
  • 1-3 tablespoons cayenne pepper I used 2 and found the flavor to be perfect, and not too terribly hot
  • 1 tablespoon light brown sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Instructions

  • Rinse chicken and pat dry.
  • Brush the chicken on all sides with the hot sauce.
  • Season well and refrigerate for at least 1 hour before cooking.
  • Fire up your Big Easy.
  • Place the chicken into the basket and lower into the cooker.
  • Cook chicken until it reaches 165 F as measured in several locations, 10-15 minutes per pound.
  • Remove chicken and brush with the spicy coating. Use a little or a lot depending on how hot you want the chicken.
  • Serve with dill pickles and white bread.

For the spicy coating

  • Place all ingredients in a medium saucepan over medium heat.
  • Whisk until well combined.
  • Keep warm on low until ready to use. Stir before brushing onto the chicken.