Best 6 Roasted Chicken Wings With Smoked Paprika Mayonnaise Recipes
**Savor the smoky, crispy delight of roasted chicken wings paired with a creamy smoked paprika mayonnaise dipping sauce. Immerse yourself in a culinary experience that tantalizes your taste buds with every bite. Our collection of roasted chicken wing recipes offers a symphony of flavors to suit every palate. From classic and simple to bold and adventurous, these recipes elevate the humble chicken wing to culinary heights. Prepare to indulge in a feast that satisfies your cravings and leaves you yearning for more.**
**In the Classic Roasted Chicken Wings recipe, simplicity reigns supreme. With just a few pantry staples and a touch of garlic powder, paprika, and salt, you can achieve perfectly crispy wings every time. For those seeking a more robust flavor profile, the Garlic Parmesan Roasted Chicken Wings infuse a garlicky, cheesy goodness into every bite. The addition of grated Parmesan cheese adds a savory touch that complements the crispy texture of the wings.**
**Spice enthusiasts will delight in the Spicy Roasted Chicken Wings, where a blend of chili powder, cayenne pepper, and paprika creates a fiery explosion of flavor. And for those who prefer a zesty kick, the Lemon Pepper Roasted Chicken Wings offer a refreshing citrusy tang that awakens the senses. For a unique twist, try the Honey Sriracha Roasted Chicken Wings, where the sweetness of honey harmonizes with the piquant heat of sriracha, resulting in a delectable glaze that tantalizes the taste buds.**
**Dip your roasted chicken wings into the Smoked Paprika Mayonnaise for an extra layer of smoky, creamy goodness. This versatile sauce, made with smoked paprika, mayonnaise, Dijon mustard, and a touch of lemon juice, elevates the wings to a new level of deliciousness. Serve these roasted chicken wings as an appetizer at your next gathering or indulge in them as a satisfying main course. With so many flavorful options to choose from, you'll have a hard time deciding which one to try first.**
SMOKED PAPRIKA ROAST CHICKEN
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This paprika roasted chicken gets a smoky-sweet kick from smoked paprika (pimentón) and a glaze of lemon juice and honey. It's an easy recipe you can pull off on a weeknight or lazy weekend.
Provided by Elise Bauer
Categories Dinner Chicken Chicken Roast Smoked Paprika
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven: Preheat the oven to 325°F.
- Dry the chicken: Pat the chicken dry thoroughly with paper towels.
Nutrition Facts : Calories 1336 kcal, Carbohydrate 21 g, Cholesterol 503 mg, Fiber 1 g, Protein 98 g, SaturatedFat 29 g, Sodium 1190 mg, Sugar 18 g, Fat 94 g, ServingSize Serves 4, UnsaturatedFat 0 g
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA
These chicken thighs are roasted in the heat of a covered grill, smoke commingling with the tint and flavor of paprika to create, thanks to caramelized honey, a sort of crust that makes it very difficult to stop eating. You start by making a paste of sweet and hot paprikas, honey, lemon juice, garlic and butter. Rub that all over the meat, then cook the chicken on a charcoal grill over indirect heat until done. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork. Place those on the hotter side of the grill before roasting the chicken.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
- In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
- Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
- Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.
Nutrition Facts : @context http, Calories 720, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 994 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED CHICKEN WINGS WITH SMOKED PAPRIKA MAYONNAISE
This recipe is from the July 1999 issue of Gourmet Magazine. These wings with a Spanish influence need to marinate for at least 8 hours. Gourmet suggests putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day.
Provided by Chef Regina V. Smith
Categories Chicken
Time 10h
Yield 12-14 wings
Number Of Ingredients 11
Steps:
- Cut off wing tips, reserving for another use, and halve the wings at the joint.
- Put wings in a large sealable plastic bag.
- Finely shop the garlic and add to the bag with the red wine, water, 1 teaspoons paprika, vinegar, sugar and salt. Seal bag, pressing out excess air.
- Marinate wings in bag placed in a large bowl in the refrigerator, turning bag once, at least 8 hours and preferrably overnight.
- Preheat oven to 400°F.
- Arrange wings in a large shallow baking pan large enough to hold them in one layer. Pour marinade over them. Roast wings in the middle of the oven for 30 minutes. Turn wings over and continue to roast them until the marinade is reduced to a glaze and the wings are golden brown, about 25 to 30 minutes more.
- Make mayonnaise while wings are cooking:.
- In a bowl whisk togehther all mayonnaise ingredients.
- Serve wings with mayonnaise.
Nutrition Facts : Calories 295.1, Fat 20.3, SaturatedFat 5.4, Cholesterol 89.1, Sodium 517.7, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 21
HICKORY HOUSE SMOKED CHICKEN WINGS
Steps:
- Preheat a smoker for cooking with hickory wood at 240 degrees F.
- Wash and pat dry the wings. Dry-rub the wings with the Hickory House Dry Rub. Place the wings evenly on a smoker rack. Smoke in the smoker until they are golden brown, about 45 minutes. Arrange on a platter and serve with the Blue Cheese Dressing.
- Combine the brown sugar, paprika, cumin, dehydrated garlic, citric acid, celery seed, dill, mustard, black pepper, chile flakes, cayenne and white pepper in a bowl.
- Combine the mayonnaise, sour cream, buttermilk, garlic, salt and white pepper in a bowl and stir to mix well. Fold in the blue cheese.
OVEN ROASTED WINGS OF CHICKEN
Make and share this Oven Roasted Wings of Chicken recipe from Food.com.
Provided by nochlo
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Line baking pan with foil, spray with nonstick spray and add butter.
- Next, mix paprika, garlic power, black pepper, salt, flour, and cayenne pepper in plastic bag. Shake well.
- Add in chicken wings to bag, shake well.
- Place all wings in the pan with butter and toss together.
- Bake 25 minutes.
- Turn over wings and bake 10-20 minutes more until crispy enough for your liking.
- Serve as is or toss in hot wing sauce or my daughters' favorite, BBQ sauce!
Tips:
- To ensure crispy chicken wings, pat them dry with paper towels before seasoning and roasting.
- For a smoky flavor, roast the chicken wings on a wire rack placed over a baking sheet.
- Use a meat thermometer to check the internal temperature of the chicken wings; they are done when they reach 165°F (74°C).
- Make sure the smoked paprika mayonnaise is well chilled before serving.
- Serve the roasted chicken wings with other party-friendly snacks, such as chips, vegetables, or dip.
Conclusion:
This recipe for roasted chicken wings with smoked paprika mayonnaise is a delicious and easy-to-make appetizer or snack. The chicken wings are crispy on the outside and tender on the inside, and the smoked paprika mayonnaise adds a flavorful kick. This recipe is sure to be a hit at your next party or gathering.
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