Green Jalapeño Hot Wings

• 5 pounds chicken wings, split at the joints
• Salt and freshly ground pepper(or better yet, Mrs Dash Table Blend instead)
• 1/2 cup green jalapeño hot sauce
• 2 tablespoons coarsely chopped pickled jalapeños
• 1 stick unsalted butter
• 4 large garlic cloves, minced
• 1/2 cup plain nonfat yogurt
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 Tablespoon Mrs Dash Extra Spicy seasoning
• 1/2 Tablespoon Mrs Dash Garlic and Herb seasoning
• Celery sticks, for serving 

1. Preheat the oven to 500° and position 2 racks in the middle and upper third. Spread the wings out on 2 baking sheets in a single layer and season with salt and pepper. Roast for 40 minutes, turning once, until the wings are golden and crisp.
2. Meanwhile, in a mini food processor, puree the hot sauce and pickled jalapeños until smooth. In a small saucepan, cook the butter with the garlic over moderate heat just until fragrant, about 2 minutes. Add the puree to the saucepan and bring to a simmer. Transfer the sauce to a large bowl. Rinse out the processor.
3. Add the yogurt, mayonnaise, vinegar and seasoning to the processor and pulse until fairly smooth. Season with salt and pepper and transfer to a small bowl.
4. Using tongs, transfer the chicken wings to the bowl with the hot sauce and toss to coat. Pour the wings and any extra sauce onto a large platter and serve right away.

Baked Buffalo Chicken Wings

• 4 pounds chicken wings
• 3 tablespoons cooking oil
• 4 cloves garlic, chopped
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons cayenne
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 2 scallions including green tops, chopped
• 5 teaspoons vinegar
• 1/4 teaspoon fresh-ground black pepper
• 1/4 cup ketchup
• 1 tablespoon Tabasco sauce
• 8 ribs celery, cut into sticks

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and dressing alongside.

Old Bay Hot Wings

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 tablespoon Old Bay seasoning
• 2 pounds chicken wingettes and drumettes
• 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
• 2 tablespoons unsalted butter, melted
• 2 tablespoons Worcestershire sauce
• melted butter for rolling chicken in.

 

1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil.
2. Melt the butter in a sauce pan.
3. In a bowl, mix the flour with the salt and Old Bay seasoning and pour into a large plastic gallon baggie.
4. Add the chicken to the butter to coat and drop into the plastic bag and shake to coat.
5. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
6. In a bowl, toss the chicken wings with the hot sauce, butter and Worcestershire sauce.