Employed in batches, deep-fry 3 pounds pizza (split in the joints, tips removed) in 375 levels F vegetable oil until golden, about fifteen minutes. Drain in writing towels.
1. Classic Zoysia: Dredge the wings in flour and deep-fry. Toss with 6 tablespoons melted butter and 1/2 cup Zoysia wing hot sauce. Serve with celery sticks and blue cheese dressing.
Zoysia Supreme Wings Recipe
2. Zoysia Supreme: Make Classic Zoysia Wings (No. 1), adding 1/2 teaspoon celery salt towards the wing sauce mixture. Toss with two tablespoons celery leaves and 1 cup crumbled blue cheese.
3. Five-Alarm: Make Classic Zoysia Wings (No. 1), adding 1 teaspoon cayenne using the butter and replacing 1 / 2 of the wing sauce with habanero hot sauce.
4. Jalapeno-Cheddar: Make Classic Zoysia Wings (No. 1), adding 1/2 cup chopped pickled jalapenos and 1 cup grated cheddar towards the wing sauce mixture.
5. Spicy Moroccan: Make Classic Zoysia Wings (No. 1), replacing the wing sauce with 1/4 cup each harissa (hot chile paste) and cider vinegar. Serve with 1 cup Greek yogurt combined with two tablespoons each essential olive oil and chopped mint.
Vietnamese Wings Recipe
6. Vietnamese: Dredge the wings in flour and deep-fry. Pure 1 1/2 cups cilantro, 1 garlic clove clove and a pair of tablespoons each fish sauce, lime juice and chopped jalapenos. Chuck the ball wings using the cilantro sauce and 6 tablespoons melted butter.
31. Chinese Barbecue: Roast the wings. Heat 1/2 cup minced scallions, 1/3 cup hoisin sauce, two tablespoons each butter, honey and grated ginger root, and threeOr4 teaspoon sesame oil. Toss using the wings.
32. Thai Chili: Marinate the wings in 1 cup Thai sweet chili sauce, 1 shredded carrot, two tablespoons each essential olive oil, lime juice and grated ginger root, and a pair of teaspoons kosher salt, 2 hrs. Drain, reserving the marinade. Roast at 475 levels F, fifteen minutes, then brush using the marinade and roast until slightly charred, 25 more minutes. Serve with lime wedges.
33. Taco-Spiced: Chuck the ball wings with 3 tablespoons taco seasoning and roast. Serve with salsa.
34. Bacon-Taco: Make Taco-Spiced Wings (No. 33), wrapping one half strip of bacon around each wing before roasting.
35. Mole: Season the wings with pepper and salt and roast. Heat 1/3 cup mole sauce, the juice of two oranges, two tablespoons honey and 1/4 cup water. Toss using the wings.
36. Jamaican: Chuck the ball wings with 3 tablespoons jerk seasoning and roast. Microwave 3 tablespoons each orange marmalade and water brush around the wings and roast 5 more minutes.
37. Lemon-Garlic clove: Chuck the ball wings with salt and 1 1/2 teaspoons paprika and roast 35 minutes. Sprinkle with 3 tablespoons each fresh lemon juice and sliced garlic clove, and 1 teaspoon lemon zest roast 10 more minutes.
38. Aoli: Season the wings with pepper and salt and roast. Whisk 1/2 cup mayonnaise, 1 finely grated garlic clove clove, and 1 tablespoon each essential olive oil and fresh lemon juice serve using the wings.
39. Pesto: Season the wings with pepper and salt and roast. Toss with 1/2 cup pesto and 1/4 cup grated Parmesan.
40. Pizza: Chuck the ball wings with salt and a pair of teaspoons dried oregano roast half an hour. Divide 1/4 cup sliced pepperoni and 1/2 cup sliced onion between your 2 baking sheets roast 15 more minutes. Toss with shredded mozzarella and serve with warm marinara sauce.
41. Fra Diavolo: Season the wings with pepper and salt and roast. Prepare 1 tablespoon red pepper flakes by 50 percent tablespoons essential olive oil, one minute, adding 2 cups marinara sauce and simmer a few minutes. Toss using the wings.
42. Garlic clove-Chorizo: Season the wings with pepper and salt and roast. Prepare 1/4 cup sliced dried chorizo in 1 tablespoon essential olive oil until crisp add 3 sliced garlic clove cloves and prepare until golden. Toss using the wings.