Best Sweet Spicy Sticky Wings Recipes

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SWEET AND SPICY STICKY WINGS



Sweet and Spicy Sticky Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Nonstick cooking spray
3 pounds chicken wings, separated at the joint
Kosher salt and freshly ground black pepper
1/2 cup honey
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons butter
4 cloves garlic, minced
2 chipotle peppers, minced
1 tablespoon minced ginger
3 green onions, sliced

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.

SWEET AND SPICY STICKY WINGS RECIPE BY TASTY



Sweet And Spicy Sticky Wings Recipe by Tasty image

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

½ cup kosher salt
¼ cup sugar
1 tablespoon gochugaru, (Korean chile flakes)
2 lb chicken wings
1 ginger, peeled and sliced - 3 in (7 cm)
8 cloves garlic, peeled
4 scallions, cut into 2 in (5 cm)
3 cups olive oil, plus more as needed
¼ cup rice vinegar
¼ cup soy sauce
½ cup honey
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
¼ cup gochujang, (Korean chile paste)
2 cups cornstarch, divided
1 cup all purpose flour
2 teaspoons kosher salt
1 ¾ cups water
toasted sesame seed
fresh cilantro leaf
scallion, sliced

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, STICKY AND SPICY CHICKEN WINGS



Sweet, Sticky and Spicy Chicken Wings image

Provided by Rick Rogers

Categories     Food Processor     Chicken     Fruit     Garlic     Picnic     Backyard BBQ     Summer     Tailgating

Yield Makes 34 wingettes, about 6 servings

Number Of Ingredients 8

3 1/2 pounds (about 17 pieces) chicken wings
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
One 9-ounce jar mango chutney, such as Major Grey
2 tablespoons pomegranate molasses or balsamic vinegar

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 & SPICY PEACH STICKY WINGS RECIPE BY TASTY



Sweet & Spicy Peach Sticky Wings Recipe by Tasty image

They're sweet, they're smoky, they're crunchy, and YES they're sticky! These wings are insanely delicious and super easy to make-don't let the long ingredient list fool you.

Provided by Matt Ciampa

Categories     Snacks

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

1 ½ teaspoons chipotle powder
1 ½ teaspoons smoked paprika
1 ½ teaspoons baking powder
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons kosher salt
½ teaspoon cayenne
½ teaspoon italian seasoning
½ teaspoon cumin
¼ teaspoon black pepper
2 lb chicken wings
2 tablespoons canola oil
fresh cilantro, chopped, for garnish
1 can peaches, in heavy syrup
¼ cup dark brown sugar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon sriracha
1 ½ teaspoons cinnamon
¼ teaspoon black pepper
¼ teaspoon kosher salt
1 bay leaf, dried
¾ cup water
1 tablespoon cold unsalted butter

Steps:

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and grease with nonstick spray.
  • Make the dry rub: Add the chipotle powder, paprika, baking powder, onion powder, garlic powder, salt, cayenne, Italian seasoning, cumin, and black pepper to a bowl and whisk until evenly combined.
  • Make the wings: Add the chicken wings to a large bowl and toss with the oil. Sprinkle in the dry rub and use your hands to massage it into the chicken wings.
  • Arrange the wings on the prepared baking sheet, spacing evenly. Bake for 15 minutes, then flip and continue baking for another 15 minutes.
  • While the chicken wings are baking, make the glaze: Add the peaches in syrup, brown sugar, apple cider vinegar, soy sauce, Sriracha, cinnamon, black pepper, salt, bay leaf, and water to a medium pan. Stir to combine, then bring to a boil over medium-high heat, then reduce the heat to medium and cook for 15 minutes, until the peaches have softened and sauce has thickened.
  • Remove the bay leaf, then transfer the peach mixture to a blender and purée on high speed for 30-60 seconds. Strain the glaze through a fine-mesh strainer back into the pan. Turn the heat to high and cook until the glaze has thickened, about 5 minutes. Whisk in the butter until fully incorporated. The glaze should coat the back of a spoon.
  • Carefully remove the wings from the oven and brush on both sides with about ⅓ of the glaze. Return to the oven and cook for another 5 minutes.
  • Remove wings from the oven brush with another ⅓ of the glaze. Turn the oven to high broil, return the wings to the oven, and broil for 2-3 minutes, or until the glaze is bubbling.
  • Remove from the oven and toss wings in a large bowl with the remaining glaze.
  • Transfer to a serving plate and garnish with the cilantro.
  • Enjoy!

Nutrition Facts : Calories 601 calories, Carbohydrate 17 grams, Fat 44 grams, Fiber 1 gram, Protein 35 grams, Sugar 14 grams

SWEET SPICY STICKY WINGS



Sweet Spicy Sticky Wings image

This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet.

Provided by threeovens

Categories     Chicken

Time 1h

Yield 12 wings or 24 wing portions, 4 serving(s)

Number Of Ingredients 11

12 chicken wings (can be left whole, or separated at the joints, wing tips discarded)
2 tablespoons vegetable oil
kosher salt & freshly ground black pepper
1/4 cup rice vinegar
1/2 cup light brown sugar
1/4 cup soy sauce
1 1/2 tablespoons Thai sweet chili sauce
1 1/2 teaspoons sriracha sauce
2 tablespoons fresh ginger, minced
2 green onions, sliced
1 tablespoon sesame seeds, toasted

Steps:

  • Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
  • Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
  • Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
  • Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
  • Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
  • Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.

Nutrition Facts : Calories 526.1, Fat 31.5, SaturatedFat 7.6, Cholesterol 113.2, Sodium 1207.9, Carbohydrate 30.9, Fiber 1, Sugar 27.9, Protein 29.6

KOREAN SWEET, SPICY & STICKY WINGS



Korean Sweet, Spicy & Sticky Wings image

If you enjoy the flavors of the Far East, you are going to love my Korean inspired wings. They are easy to make and you will have a plate of bones after all is said and done. You better have plenty of napkins handy!!! Cooking with Passion, sw:)

Provided by Sherri Williams

Categories     Other Sauces

Time 35m

Number Of Ingredients 16

3 lb chicken wings, disjointed**i like to keep the wing tips on**
salt for sprinkling on chicken
SWEET, STICKY, SPICY SAUCE
1/4 c soy sauce, dark
2 Tbsp palm sugar or brown sugar, heaping
1/4 c honey
1/4 c sherry
1/2 c water
2 Tbsp rice vinegar
1-2 Tbsp korean chili paste**add more if you wish**
2 tsp sesame oil
1 Tbsp canola oil
4-5 large garlic, chopped
ginger, minced**1 inch**
2 Tbsp chopped green onion **garnish**
1 Tbsp sesame seeds, toatsed**garnish**

Steps:

  • 1. heat your deep fryer to 350 degrees. salt the chicken wings. deep fry the chicken wings for 12-15 minutes oruntil chicken is done. remove and allow chicken to drain on paper towerls. meanwhile, add all the sauce ingredients to a large pan. bring to a low boil. reduce the heat to a simmer. add chicken wings to the sauce. continue to simmer for 5-8 additional minutes. make sure that all the wings are covered with the sauce. place wings on a platter and sprinkle with sesame seeds and green onion. ENJOY!
  • 2. **you can also bake the wings at 350 degrees for 20 minutes or until done**

SPICY SWEET STICKY WINGS WITH CRISPY RINGS



Spicy Sweet Sticky Wings with Crispy Rings image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 pounds chicken wings
Salt and freshly ground black pepper
1/2 cup orange marmalade
1 tablespoon poultry seasoning
2 tablespoons chili sauce
3 medium yellow onions, cut into 1/4-inch slices
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
2 cups canola oil
Salt and fresh ground black pepper

Steps:

  • For Chicken Wings:
  • Preheat oven to 375 degrees F.
  • Place the wings onto a nonstick baking sheet and season with salt and pepper. Cover with foil and bake 30 minutes.
  • In a large measuring cup whisk together orange marmalade, poultry seasoning and chili sauce and set aside.
  • Remove chicken from oven and turn oven to broil. Remove foil and pour sauce over top of wings making sure they are thoroughly coated. Place back in oven and broil for 5 minutes. Keep an eye on them to make sure the sauce does not burn.
  • For Onion Rings:
  • Combine sliced onions and buttermilk in a large bowl. Toss to coat and let soak for 5 minutes.
  • Pour oil into large skillet over medium heat and heat to 375 degrees F.
  • Mix flour, cornmeal and paprika in a baking dish. Drain onion rings. Working in batches, add a few onion rings to flour mixture at time and turn to coat. Add to the hot oil and fry until golden brown, about 2 minutes. Drain on a brown paper bag or paper towels. Sprinkle with salt and pepper and serve.
  • If not serving immediately the rings can be held in a 250 degrees F oven for up to 15 minutes.

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