Penzeys Sticky Chicken Wings Recipes

BEST-EVER STICKY WINGS

Steps:

• Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
• Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt).
• Bake in preheated oven for 15 minutes.
• While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead.
• Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
• After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
• Pour the sauce over the wings and return to oven.
• Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.
• Wings should be well glazed and sticky when done.

STICKY CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

PENZEY'S STICKY CHICKEN WINGS

Steps:

• Snap off the tips and disjoint wings.
• Lay them out on a cookie sheet.
• Sprinkle evenly with granulated garlic.
• Turn the Wings over and sprinkle the other side.
• Cover the tray and let the wings stand of 30 minutes in the fridge.
• Mix all the sauce ingredients together in a pan and cook over medium low heat until the mixture comes to a boil, stirring often.
• Once it comes to a boil, turn the burner off, remove from heat, and let the sauce sit.
• Put the cornstarch in a roomy bowl.
• In another bowl, add eggs and beat well.
• In a large skillet, heat 1 TB. of shortening or oil per batch.
• When the oil is hot to fry in, roll the wings in the cornstarch first and then dip in the egg mixture.
• Place in frying pan and fry until golden brown. Takes about five minutes.
• Remove from pan to a cookie sheet that has a lip on it, take sauce and spoon it over the wings.
• Bake at 350 degrees for about an hour.
• Halfway through baking, turn the wings and baste with the sauce in the pan. The sauce will thicken and start to caramelize.
• Remove wings from pan carefully.
• Serve as appetizers, or with rice.