Sweet Zesty Glazed Chicken Wings Recipes

SWEET & SPICY CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.

SWEET AND SPICY GLAZED CHICKEN WINGS

Steps:

• Combine all marinade ingredients in food processor.
• Mix marinade with chicken wings and marinate 24 hours.
• Bake wings for 20 minutes, or broil or grill.
• Whisk together glaze ingredients; bring to a boil and simmer until the sauce is reduced by 1/2 (~25minutes) Toss the wings with hot glaze and sprinkle with macadamia nuts.

ZESTY CHICKEN WINGS

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. , Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15x10x1-in. baking pan. , Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
• In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
• Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
• note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.

SPICY-SWEET GLAZED CHICKEN WINGS

Steps:

• In a 6-quart kettle heat oil over moderate heat until a deep-fat thermometer registers 375°F.
• While oil is heating, cut off wing tips, reserving them for another use (such as chicken stock), and halve chicken wings at joint. In a saucepan simmer remaining ingredients, stirring, until glaze is slightly thickened, about 3 minutes, and keep warm over very low heat.
• Preheat oven to 200°F.
• Pat chicken wings dry. Working in batches of 8, fry chicken wings in oil until crisp and golden, about 7 minutes. Return oil to 375°F. between batches. With a slotted spoon transfer wings as fried to a rack set in a shallow baking pan and keep warm in oven.
• In a large bowl toss chicken wings with glaze to coat.

STICKY HONEY CHICKEN WINGS

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

SWEET AND SPICY STICKY WINGS RECIPE BY TASTY

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 SOY-GLAZED CHICKEN WINGS

Steps:

• For the chicken:.
• Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine.
• Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly.
• Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
• Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil.
• Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
• Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
• Meanwhile, prepare the sauce.
• For the sauce:.
• Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes.
• Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute.
• Transfer to a large heatproof bowl.
• To serve:.
• Add cooked wings to the sauce and toss to combine.
• Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.