Best Deep Fried Sweet And Pungent Chicken Wings Recipes
DEEP-FRIED SWEET-AND-PUNGENT CHICKEN WINGS
Number Of Ingredients 7
Steps:
- 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Leave wings intact, but with a cleaver, chop off bony tips. 3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg then dredge in cornstarch mixture to coat. 4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling. 5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SWEET 'N' TANGY CHICKEN WINGS
I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. -Ida Tuey, South Lyon, Michigan
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 282mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET & SPICY CHICKEN WINGS
The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. -Sue Bayless, Prior Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 5h25m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 195mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET AND SPICY CHICKEN WINGS
I love wings! I have had many a mediocre wing, some decent wings, some really good wings and a few outstanding wings. I am proud to say that my favorite wing is the one I learned to make myself. After years of trying different techniques (baked, fried, boiled first (blech), various sauces, etc) I have come up with what I think is wing perfection. I have discovered that the best wing is deep fried, but first must be coated and left to "rest" before frying. Once fried, these wings are crisp, juicy and delicious as is. My favorite wing however is sauced with a hot and sweet concoction which is super easy to put together and is, I must say, a blend of two commercial sauces with a bit of butter melted in. I hope you enjoy these as much as I do!
Provided by Brenda Z
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated. Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!).
- Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well.
- Fry wings for 8-10 minutes (depending on the size of your wings) or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!
Nutrition Facts : Calories 621.6, Fat 40.4, SaturatedFat 12.6, Cholesterol 184.9, Sodium 2073.3, Carbohydrate 16.8, Fiber 0.8, Sugar 3.7, Protein 45
FRIED SWEET-AND-SPICY CHICKEN WINGS
Steps:
- Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
- Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
- Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
- Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
- Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.
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