BEST-EVER STICKY WINGS
This has become my #1 wings recipe; love 'em! I serve these as a main course, but I think they'd be great to serve as a snack or appetizer, or take to a potluck. My son and I really enjoy these (DH, on the other hand, hates wings of any kind; his loss); I hope your family enjoys them too.
Provided by Lennie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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 BAKED CHICKEN WINGS
Provided by Giada De Laurentiis
Categories appetizer
Time 3h50m
Yield serves 4
Number Of Ingredients 10
Steps:
- For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
- Preheat the oven to 425 degrees F.
- Spread the wings on a rimmed baking sheet and bake for 20 minutes.
- For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
- Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.
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 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.
STICKY CHICKEN WINGS
You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen pieces.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 271mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
KRISTA'S STICKY HONEY GARLIC WINGS
These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!
Provided by MomWhoCooks
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
- Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
- Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 337 calories, Carbohydrate 35.1 g, Cholesterol 58 mg, Fat 13.4 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 3.8 g, Sodium 332 mg, Sugar 30.9 g
OMA'S STICKY WINGS
These very sticky wings have been a favorite since childhood, when my mom would fix up a batch of these with a side of macaroni & cheese and a green salad. Now, my kids always ask for Oma's Sticky Wings.
Provided by Cliff Treend
Categories Chicken
Time 1h10m
Yield 1 lb. Wings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place wings (frozen or thawed) into pan of lukewarm water for 30 minutes, changing water every 5 to 10 minutes.
- Remove wings from water and pat dry.
- Preheat oven to 400 degrees.
- Place wings on single layer on broiling rack, and bake for 30 minutes, turning once.
- While chicken is cooking, create glaze by combining sugar, cornstarch, salt, ginger, and lemon pepper in a medium saucepan, and mix well.
- Add water, lemon juice, and soy sauce to sugar mixture stirring until well blended.
- Heat glaze mixture slowly, stirring occasionally, until sauce begins thickening. Once thickening starts, stir constantly until fully thickened.
- Once wings have finished cooking for the first 30 minutes, remove from oven and dip each wing in glaze, coating well.
- Return wings to oven, and an additional 30 to 40 minutes until done.
Nutrition Facts : Calories 388.2, Fat 18.2, SaturatedFat 5.1, Cholesterol 87.4, Sodium 1090, Carbohydrate 33.4, Fiber 0.3, Sugar 25.8, Protein 22.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love