3 Easy to Cook Chicken Wings Recipes

We all love spicy chicken. Here are 3 recommended, delicious hot n' spicy chicken recipes to try out today!

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

Ingredients:

• 1 large can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Instructions:

1. Line cookie sheet with aluminum foil. 
2. Melt margarine in small pan. 
3. Cut up chicken wings. Discard tips. 
4. Mix all dry ingredients in bowl. 
5. Dunk chicken wings in margarine and roll in cheese mixture.
6. Place on cookie sheet.
7. Bake in preheated 350-degree oven for 1 hour.
8. Serve warm. 

#2. Hot Chicken Wings

Ingredients:

• Chicken wings
• 1/2 stick margarine
• 1 bottle hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Instructions:

1. Deep fry wings for 20 minutes.
2. Drain and dip and let set in sauce.
3. Take out to dry and then serve. 

#3. Hot-N-Spicy Chicken Wings

Ingredients:

• 5 lbs. bag chicken wings
• 12 fl. oz. Hot Sauce
• 1-2 sticks butter

Instructions:

1. Fry chicken wings until golden brown and drain on paper towel.
2. Mix hot sauce and melted butter and pour into deep pan or crock pot.
3. Add chicken wings to sauce and heat thoroughly.

Chicken Adobo

INGREDIENTS

• 6 cloves garlic, crushed
• 1 cup white vinegar
• 1 ½ cups chicken stock
• 1 bay leaf
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon annatto seeds
• 3 tablespoons soy sauce
• 1 kg chicken pieces
• 2 tablespoons oil

INSTRUCTIONS

1. Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl. Add the chicken, cover and leave to marinade in the refrigerator for 2 hours.
2. Transfer the chicken mixture to a large heavy-based pan and bring to a boil. Reduce the heat, cover and simmer for 30 minutes or until tender. Gently turn chicken occasionally during course of cooking.
3. Remove the chicken from the pan. Set aside the sauce.
4. Heat the oil in a non-stick frying pan, add the chicken in batches and cook over medium heat until chicken are crisp and brown.
5. Pour the sauce over the chicken pieces and serve with rice.
6. Enjoy!

NOTES

This recipe is adapted from “The Essential Asian Cookbook.”

Annatto seeds may be purchased at any local Filipino store. If it is not available, substitute ¼ teaspoon paprika combined with a generous pinch of turmeric.

PICTURE AND RECIPE SOURCE:  SALU SALO

Chicken and Pork Adobo

INGREDIENTS

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
• 1-1/2 pounds chicken, cut into serving parts
• 1 cup vinegar
• ½ cup soy sauce
• 1 cup water
• 2 bay leaves
• salt and pepper to taste

INSTRUCTIONS

1. In a pot over medium heat, heat oil. Add onions and garlic and cook until limp. Add pork and cook, stirring occasionally, until lightly browned. Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
2. Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add soy sauce, water and bay leaves. Continue to boil for about 2 to 3 minutes. Lower heat, cover and continue to cook until meat is tender and sauce is reduced. Season with salt and pepper to taste. Serve hot.

PICTURE AND RECIPE SOURCE: KAWALING PINOY

Max's Style Fried Chicken

Ingredients: 

• 5 cloves garlic

• 1 white onion

• 1 inch ginger, peeled 

• 8 pcs. tanglad 

• ½ cup chicken stock 

• Salt and pepper to taste 

• 1 pc. Spring chicken

• 2 tbsps. rum

• 2 tbsps. patis

• 2 tbsps. Spring onion, chopped

• Cooking oil enough to submerge whole chicken

Procedure: 

• Blend together garlic, white onion, ginger, tanglad stalks (reserve leaves for stuffing and steaming) and chicken stock. 

• Rub the chicken all over with a generous amount of the rub mixture, salt and pepper.

• Stuff the chicken with 4 pcs bundled tanglad leaves. 

• Mix together rum and patis. Brush chicken with this mixture. 

• Add the remaining bundled tanglad leaves in the steaming water. 

• Put the chicken in the steamer and top with spring onions. Cover and steam for 30 minutes. 

• Once cooked, drain excess liquid from chicken and remove tanglad leaves. 

• Heat up oil enough to submerge the whole chicken. Once the oil is hot enough, drop the chicken and deep-fry for 10 minutes. 

• Serve with Worcestershire sauce and banana ketchup.

PICTURE AND RECIPE SOURCE:  FACEBOOK