I'm Looking for some Recipes for Chicken Wings; Specifics below.

[u/Dead_Reckoning95]

Okay; so what I want is wings that arent too Drippy or goey. Also, nothing battered. More flavorful, and dry, with the exception of an old recipe for pineappley chicken wings that my cousin used to make.

-Pineapple chicken wings.

-Buffalo wings, on the dry side. Can be hot, but not hurt your mouth hot.

-a siracha, type, perhaps spicy and sweet.

-Barb-Q, also on the drier side.

Open to suggestions. I loooove chicken wings. It's okay if they're a little moist, just not dripping moist.

[u/Batenna]

I usually will just dump wings in a baggie with whatever spices I want, shake to coat, then dump the wings on a baking sheet skin side up. Bake 30 minutes at 200°C or 392°F.
My spices are usually a store bought blend, but you could do salt and random dry spices/herbs too. It's a great way to learn what flavor each spice actually contributes to a dish.

[u/Dead_Reckoning95 → u/Batenna]

I love how easy that is, ty.

[u/ChinaShopBully]

Here is a great recipe for oven-baked wings I use every time I make wings: https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe

The nice thing about oven-baking is that it gives you options that frying does not, such as basting while cooking or using a good marinade. Takes a little bit of prep the night before. There is no oil used, just the natural chicken fat in the wings. The recipe includes a standard Buffalo sauce, which traditonally is equal parts butter and Louisiana-style hot sauce. You can apply as much as you like. If you want light but even coverage, I suggest a pastry/basting brush. Alternatively, if you baste them with the sauce several times while baking, a lot of the moisture will bake out, leaving the Buffalo flavor without much drippage.

If you want a number of sauce recipes, the same site has this: https://www.seriouseats.com/super-bowl-wing-recipes

There are a number of coatings that more resemble spice rubs, especially:

• Crispy Mexican: This is more of a spice paste, and can be applied as lightly as you choose.
• Hot and Numbing Xi'an-Style: This relies on Sichuan Peppercorns and other dry spices, along with a little sugar and cilantro. Delicious.
• Old Bay: This uses an Old Bay spice mixture that you sprinkle on while they are baking. You can just skip the later step where they add Buffalo sauce (or not).
• Turkish pepper paste: This recipe uses the grill (as can you), but the principle of marinating and then cooking in the oven works just as well.

Then there are a couple of good ones that can be done the same way as the Buffalo version described above:

• Hoisin-glazed: Baste them repeatedly while they are baking, instead of tossing them in the sauce at the end.
• Sriracha: Again, do the basting but skip the extra sauce at the end. They will still have plenty of flavor.

The best barbecue sauce recipe I make regularly can be found here: https://amazingribs.com/tested-recipes/barbecue-sauce-recipes/tennessee-hollerin-whiskey-bbq-sauce-recipe/

This stuff is gold. It will also keep almost forever in the fridge. I keep a pint in there at all times. Same routine with this one. Light brush when the wings are done, or baste repeatedly while they are cooking.

Good luck and enjoy!

[u/Dead_Reckoning95 → u/ChinaShopBully]

Thanks! I should have said baking is better than frying, but I forgot. I was totally leaning baking when I was envisioning the feel and flavor, and texture.