SWEET & SPICY GUAVA CHICKEN WINGS RECIPE - (4.2/5)
Provided by á-50835
Number Of Ingredients 8
Steps:
- Melt guava jelly in medium microwavable bowl on HIGH 30 seconds or until melted. Add lime juice, black pepper and red pepper; mix well. Reserve 1/2 cup for glaze. Add garlic powder, oil and salt to remaining mixture in bowl. Pour into large resealable plastic bag. Prick chicken wings with fork. Add to marinade in bag; turn to coat well. Massage chicken wings and marinade for 4 to 5 minutes. Remove chicken wings from marinade. Thread chicken wings onto long double skewers. Discard any remaining marinade. Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning occasionally. Place chicken wings in large bowl. Add reserved guava jelly mixture; toss to coat well.
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.
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 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 '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.
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