Asian BBQ Wings by Nourish Nutrition BlogThese Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love. Prep time: 5 minutes Cook time: 25 minutes Serves: 4
- 2 lbs. Sprouts Butcher Shop Chicken Wings
- 1 cup Water
- 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
- 1/4 cup Mayonnaise
- 1+ Tbsp. Sriracha, or more depending on desired spice level
- 1 Tbsp. Sesame seeds
- Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
- Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
- Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
- While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
- Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.
Vegan Thai Spicy Buffalo Wings by The Vegan CavemanMade from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch. Prep time: 15 minutes Cook time: 75 minutes Serves: 4
INGREDIENTS:For the seitan wings:
- 1 cup Vital wheat gluten
- 3 Tbsp. Brown rice flour
- 1 Tbsp. Nutritional yeast
- 1/2 Tbsp. Onion powder
- 1/2 tsp. Dried thyme
- 1/2 tsp. Dried basil
- 1/2 tsp. Dried oregano
- 1/2 tsp. Smoked paprika
- 1/4 tsp. Coriander
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. Garlic powder
- 1/4 tsp. White pepper
- 1/4 tsp. Salt
- 1/2 cup Warm water
- 2 Tbsp. Liquid aminos (sub soy sauce)
- 8 cups Low-sodium organic vegetable broth
- 3 Garlic cloves
- 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes)
- 1/2 cup Buffalo sauce (vegan)
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Liquid aminos (or soy sauce)
- 1 Tbsp. Coconut sugar (or cane sugar)
- 1/2 Lime, juiced
- 1 Garlic clove, minced
- 1 dash Pepper and salt
- 1/2 cup Brown rice flour
- 1/2 cup All-purpose flour
- 1/2 tsp. Black pepper
- 2 Tbsp. Vegan butter
- Green onions, thinly sliced, optional, to serve
- Vegan ranch, optional, to serve
DIRECTIONS:Note: The following directions will be given for stand mixer and without on each step.
- Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended.
- While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos.
- Change the paddle for the dough hook on stand mixer if using.
- Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking.
- Once done with mixer or kneading, form into 10–12 small wings.
- In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat.
- Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size.
- While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper.
- Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
- Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
- Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!
Air Fryer Sweet Chili & Onion Wings by Beautiful Eats and ThingsGet your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings. Prep time: 15 minutes Cook time: 30-40 minutes Serves: 4
- 1 lb. Sprouts Butcher Shop raw chicken wings
- 2 tsp. Sprouts Cayenne Pepper
- 2 tsp. Sprouts Paprika
- 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey
- 1 Tbsp. Oil
- 1 pkt. Mild chili seasoning
- 1 pkt. French onion dip seasoning
- Salt and pepper, to taste
- Place wings in a large bowl and add oil, honey and all seasonings.
- Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes.
- Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes.
- After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.
- Remove when the wings are crisped to your liking and enjoy!
Brown Sugar BBQ Wings by Spices in my DNABrown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here! Prep time: 20 minutes Cook time: 40 minutes Serves: 4
INGREDIENTS:For the wings:
- 2 lbs. Sprouts Butcher Shop chicken wings
- 1 tsp. Salt
- 2 tsp. Baking powder
- Nonstick cooking spray
- 1 1/2 cups Sprouts Ketchup
- 1/2 cup Sprouts Light Brown Sugar, loosely packed
- 1/4 cup Water
- 1 Tbsp. Molasses
- 1 Tbsp. Honey
- 2 Tbsp. Apple cider vinegar
- 1 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1/2 tsp. Sprouts Dry Mustard
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!)
- Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy.
- While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired.
- When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.
Grilled Cajun Wings by Cake ‘N’ KnifeThese wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling. Prep time: 10 minutes Cook time: 40 minutes Serves: 6
- 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats
- 1 Tbsp. Baking powder
- 2 tsp. Paprika
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Dried thyme
- 1/2 tsp. Dried oregano
- 1/2 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1/4 tsp. Cayenne pepper
- 4 Tbsp. Butter, melted
- 4 Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind)
- 1/4 cup Honey
- 1/2 tsp, Cajun spice mix (reserved from above)
- 1 tsp. Apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- Fresh parsley for garnish
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
- Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
- Grill wings skin-side up for 30–35 minutes, covered and over indirect heat.
- While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered.
- Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving.
The Party Platter that WINGS the Big Game by Honeysuckle
Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!