Best Spicy Sweet 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 BAKED KETO CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking pan with foil. Spray a wire rack with cooking spray and set inside the baking pan.
• Melt butter in a small saucepan. Mix in hot sauce, sucralose, salt, and garlic powder. Remove from heat and set sauce aside.
• Place chicken wing pieces on the prepared rack.
• Bake in the preheated oven for 15 minutes. Remove from the oven, pour off any juices accumulated in the bottom of the pan, and turn chicken pieces over. Bake for an additional 15 minutes.
• Remove chicken from the oven and transfer to a large bowl. Cover with sauce and toss to coat. Return chicken to the rack on the baking pan and bake until no longer pink at the bone and the juices run clear, 15 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

SPICY-SWEET CHICKEN WINGS

Steps:

• Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
• Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
• Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
• Arrange wings on platter, sprinkle with scallions, and serve with sauce.

FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

SWEET AND SPICY CHICKEN WINGS

Steps:

• In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and peppea sauce, stir until warmed thoroughly bring to a quick boil and simmer.
• Place chicken in a 9 x 12 pan. Pour mixture over wings, and bake until brown at 275° for 3 hours. Baste every hour.

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.

SWEET, STICKY AND SPICY CHICKEN WINGS

Steps:

• Grilling method: Indirect High
• 1. Chop the wings between the joints into 3 pieces. Discard the wing tips or save for another use. In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together. Season the chicken wings with the spice mixture. Cover and refrigerate while building the fire.
• 2. Build a charcoal fire in an outdoor grill for indirect high grilling and let burn until the coals are almost completely covered with white ash.
• 3. Meanwhile, pulse the chutney and pomegranate molasses in a food processor until the chunky bits of mango are minced. Transfer to a bowl and set aside.
• 4. Lightly oil the grill grate. Place the wings on the cooler area of the grill and cover. Grill for 15 minutes. Turn the wings and cook until they are browned and show no sign of pink when pierced at the thickest part near a bone, about 20 minutes longer. During the last few minutes, brush the tops of the wings with half the chutney mixture.
• 5. Turn the wings, moving them to the hotter area, directly over the coals. Brush with the remaining chutney mixture. Cook, turning occasionally, until the wings are glazed, about 2 minutes. (Although most of the fat will have cooked away by this point, the wings are likely to flare up, so adjust the final glazing time as needed.) Transfer to a platter and serve hot.

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.

SPICY BEER BRAISED CHICKEN WINGS WITH SWEET DONAIR SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 375F
• Place chicken wings in a high-sided baking dish, add salt, spices, oil and toss with tongs until evenly coated. Pour in beer and bake at 375F for 55 minutes.
• In a small saucepot whisk together beer and cornstarch until fully dissolved. Set over medium high heat and whisk in maple syrup, lemon juice, yellow mustard and salt. Simmer until thickened, about 5 minutes. Transfer cooked wings to a large metal bowl, drizzle over glaze and toss until fully coated.
• When ready to eat, mix together all dipping sauce ingredients in a small bowl. Serve wings on a large platter alongside sauce, enjoy!

SWEET N' SPICY CHICKEN WINGS

Steps:

• Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
• Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
• Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
• Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
• Enjoy!

SWEET AND SPICY CHICKEN WINGS WITH FETA RANCH DRESSING

Steps:

• For the wings: Preheat a smoker for cooking at 250 degrees F.
• Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
• For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
• For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
• To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
• Serve with the feta ranch dressing, baby carrots and celery sticks.

4 INGREDIENT SWEET AND SPICY CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees.
• Place wings in a greased 9 x 13 baking dish.
• Combine sauces and honey and pour over the wings.
• Bake for about an hour, or until juices run clear.

SPICY AND SWEET CROCK POT CHICKEN WINGS

Steps:

• 1. Place the chicken wings in the crock pot.
• 2. In a large bowl whisk together the soy sauce, vinegar, Worcestershire, brown sugar, honey, garlic, sriracha, ginger, pepper and onion powder. Pour over the wings and cook on high for 3 to 4 hours or low for 6 to 8 hours. Stirring once in a while to make sure wings are coated in sauce.
• 3. Remove wings from crock pot. Pour the sauce into a saucepan. mix the cornstarch with the water. Bring sauce to a boil and stir in the cornstarch . Cook until thickened. Pour over chicken wings and sprinkle with black sesame seeds and garnish with cilantro.

SWEET AND SPICY BBQ CHICKEN WINGS

Steps:

• Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally.
• Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.

SWEET AND SPICY GRILLED CHICKEN WINGS

Steps:

• Whisk together first three ingredients. Set aside.
• Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.

RASPBERRY JALAPENO CHICKEN WINGS. SWEET & SPICY LIKE ANTONIO BANDERAS RECIPE - (4.4/5)

Steps:

• Preheat your oven to 400°F. In a small saucepan on medium heat, place the seedless raspberry jam, honey and the small can of diced jalapenos. Stir to combine and let it sit in the saucepan on low to get all sticky, sweet and spicy. Just like Antonio. Take your large pot, and put in the half stick of butter and 1 tablespoon of Worcestershire Sauce and turn your stove up to just below high. Get that butter and Worcestershire all melted and hot. Once the butter is all melted, place just half (10) of your chicken drummies in the butter. I only do 10 at a time, cause you don't want them to get all crowded. With your tongs, get the chicken all coated with the butter. Leave them to saute for just about 5 minutes. You are not totally cooking them, just getting them warm and coating them with the butter mixture. Once they are all warm and coated, about 5 minutes, take the 10 drummies out and place them in a large bowl to hang out. Now take your other 10 drummies and with your tongs, place the last 10 in the pot with the butter and Worcestershire. Toss and do the same with those as you did the first 10. When those are done, place them in the large bowl with their other friends. Now take the raspberry jalapeno mixture off the stove, and pour all of it into the waiting drummies. Mix the drummies all around with the sauce. They are so excited to be sweet and spicy like Mr. Banderas. Now get out your jelly roll pan or 1/4 sheet pan, the one with sides, and spray it with Pam. Take your tongs and place the drummies in the pan. Take a large spoon, and gently pour all the raspberry jalapeno sauce over each of the drummies, coating them all the way. Now pop these sweeties in the oven for about 35 minutes. Keep checking them, cause you are going to flip them with your tongs halfway through. You'll know when they are done. Both sides will look wonderfully golden. The entire cooking process should be about 40 minutes. Could be 30 depending on your oven, so just keep checking. Next thing you know, you won't be calling them "little drummies" anymore. They will be all grown up, sweet and spicy just like their idol, Antonio Banderas (said in the most wonderful sultry Latin American accent of course). HINT: Be sure to let them sit for about 15 minutes before you dive into them. They are way better when left to get all sticky and wonderful for about 15 minutes or more before eating them. Note: I bought the little chicken drummies, but feel free to use both chicken drummies and chicken wings. After all, they ARE called chicken "wings". It's just a personal preference.

SWEET 'N SPICY CHICKEN WINGS

Steps:

• Mix salad dressing mix, honey and orange juice together in a ziplock bag for the marinade.
• Add the chicken wings to the marinade.
• Marinate for at least 2 hours.
• Grill chicken on BBQ until done or "broil" approximately 5 minutes on each side until chicken is cooked and glazed.

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.

MARTHA'S SPICY SWEET CHICKEN WINGS

Steps:

• In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
• Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
• Sprinkle wings with sea salt and let stand 5 minutes before serving.