Kahlua Chicken Wings Recipes

HAWAIIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

HAWAIIAN CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
• Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
• Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
• Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
• To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

KAHLUA CHICKEN WINGS

Steps:

• In 2 quart saucepan, melt butter.
• Add onions and garlic and saute over medium heat for three minutes.
• Add chili powder and cumin.
• Cook, stirring constantly, for 2 minutes.
• Blend in Kahlua and cook to reduce liquid by one-half.
• Stir in hot sauce, worcestershire sauce, BBQ sauce and salt.
• Simmer for 5 minutes.
• Remove from heat and stir in clover honey.
• Cool.
• Remove and discard the tips from the chicken wings.
• Divide the wings in half at the remaining joint.
• Marinate the wings in the cooked, cooled sauce for 1 hour at room temperature or overnight in the refrigerator.
• Arrange marinated wings on a broiler pan.
• Sprinkle with salt and pepper to taste.
• Broil for 5 minutes, turn and brush with remaining sauce.
• Remove the wings from the broiler and reduce oven temp to 350º.
• Bake for 15 minutes.

KENTUCKY CHICKEN WINGS

Steps:

• In a foil-lined baking pan, arrange the wings in a single layer.
• Bake at 375 degrees for 20 minutes, drain well.
• Combine the maple syrup, whiskey, melted butter, and five spice powder in a slow cooker.
• Add`wings, stir to coat the wings with sauce.
• Cover and cook on low 4-5 hours, or on high for 2 - 2 1/2 hours.
• Serve immediately or you can keep them warm in the slow cooker on low for up to 2 hours.
• Garnish with orange wedges, and pineapple slices.
• ENJOY.