SWEET & STICKY WINGS WITH CLASSIC SLAW
Kids will love these sweet and sticky wings which are quick to prepare and cheap too!
Provided by Good Food team
Categories Buffet, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.
- Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.
Nutrition Facts : Calories 341 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.61 milligram of sodium
SWEET AND SPICY STICKY WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
- Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
- Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
- Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.
SWEET SPICY WINGS
Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!
Provided by Lisa I.
Categories Appetizers and Snacks Spicy
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
- In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.
Nutrition Facts : Calories 356 calories, Carbohydrate 23.9 g, Cholesterol 78.2 mg, Fat 22.7 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 10.4 g, Sodium 896 mg, Sugar 23.6 g
SWEET AND STICKY WINGS
These wings are great. They have a heat to them but the sweetness lets non-spice lovers enjoy them too.
Provided by wilber
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Chill a metal bowl in the freezer.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. Add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook wings in the hot oil until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. Add garlic-hot sauce to wings and toss to coat. Transfer coated wings to a serving platter and garnish with green onion.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 28.5 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 0.3 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 768.7 mg, Sugar 25.5 g
SWEET SPICY STICKY WINGS
This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet.
Provided by threeovens
Categories Chicken
Time 1h
Yield 12 wings or 24 wing portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
- Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
- Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
- Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
- Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
- Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.
Nutrition Facts : Calories 526.1, Fat 31.5, SaturatedFat 7.6, Cholesterol 113.2, Sodium 1207.9, Carbohydrate 30.9, Fiber 1, Sugar 27.9, Protein 29.6
SWEET AND SPICY STICKY WINGS RECIPE BY TASTY
These are the ultimate wings when you're willing to go the extra mile. First, they're dry brined to season them from the inside out and keep them juicy. Next, they're cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they're deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!
Provided by Matt Ciampa
Categories Appetizers
Time 8h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
- In a small bowl, combine the salt, sugar, and gochugaru.
- Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
- Confit the wings: Preheat the oven to 300°F (150°C).
- Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
- Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½-3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
- Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
- Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3-4 minutes. Remove the pan from the heat and set aside.
- Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
- Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
- Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
- Working in 2 batches, add the wings to the hot oil and fry for 4-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
- Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
- Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
- Enjoy!
SWEET AND STICKY CHICKEN WINGS
Steps:
- Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
- Heat a grill to medium heat.
- Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
- Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.
BAKED SWEET & STICKY CHICKEN WINGS
Yield serves 6
Number Of Ingredients 8
Steps:
- Coat a 13x9-inch baking dish with non-stick cooking spray. Place the wings in the dish and set aside.
- In a small saucepan, combine honey, soy sauce, brown sugar, ketchup, chili sauce, garlic powder and ginger. Bring to a boil over medium-high heat. Once boiling, pour honey mixture over chicken wings. Cover and marinate in refrigerator for a few hours or overnight.
- Preheat oven to 375°F.
- Remove wings from refrigerator and cover with aluminum foil. Bake in marinade for 55 minutes, stirring occasionally. Remove foil cover and bake wings for an additional 15 minutes or until sauce is thickened.
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