Sunnys Bbq Chip Wings Recipes

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SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE



Sunny's Racked Wings with Mustard BBQ Sauce image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 cup grainy Dijon mustard
1/2 cup beer or unsweetened tea (pilsner preferred)
1/2 cup cane syrup
2 tablespoons hot sauce (I like Texas Pete here)
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
12 whole chicken wings (wings still attached to drumettes), at room temperature
Hot Hungarian paprika, for dusting
Cushy white bread, for serving
Sweet pickle slices, for serving

Steps:

  • In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
  • Heat a grill for indirect cooking to 375 degrees F.
  • Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

SUNNY'S SPICY PB&J WINGS



Sunny's Spicy PB&J Wings image

Provided by Sunny Anderson

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 pounds chicken wings, whole or separated, as you like
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
Peanut or vegetable oil, for deep-frying
1/2 cup peanuts, toasted and roughly chopped, for garnish
1 cup smooth peanut butter
1 cup grape jelly
3/4 cup coconut cream
1/4 cup soy sauce
1 tablespoon plus 1 teaspoon sriracha hot chili sauce
1/4 cup hot water
Kosher salt and freshly ground black pepper

Steps:

  • For the wings: Place the wings on a baking sheet and season both sides with salt and pepper.
  • Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours.
  • For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
  • Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat.
  • Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
  • Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm.

SUNNY'S HOT CHICKEN WINGS



Sunny's Hot Chicken Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h33m

Yield 6 to 8 appetizer portions

Number Of Ingredients 19

20 whole chicken wings, washed well and patted dry
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon cayenne pepper
1 recipe Sunny's Sauce, recipe follows
Blue Cheese Dipping Sauce, recipe follows, for serving
1 cup hot sauce (recommended: Frank's Red Hot original cayenne pepper sauce)
1 cup (2 sticks) melted butter, at room temperature
1 teaspoon freshly squeezed lemon juice
2 teaspoons dried basil leaves
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper

Steps:

  • Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
  • Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
  • Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
  • Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
  • Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
  • Combine all ingredients in a large bowl and set aside until ready to use.
  • Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

WINGS 3 WAYS



Wings 3 Ways image

Provided by Sunny Anderson

Categories     appetizer

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 24

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
1 cup hot sauce (recommended: Frank's Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
1 lemon, zested
1 lime, zested

Steps:

  • In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
  • Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
  • In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
  • Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
  • When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
  • Serve immediately.

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