Mumzes Sticky Chicken Recipes
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Mumze
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
MAMA PRUDHOMME'S STICKY ROASTED CHICKEN
Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
- Place into sturdy plastic bag and refrigerate 2 days or more.
- On the day of the meal, remove hen from refrigerator and bring to room temperature.
- Turn on oven to 250 degrees,.
- Add a bit of oil to a frying pan and gently fry onions until softened.
- Stuff hen with the warm onions and bake for 4 hours or until done.
- Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.
MOTHER'S STICKY ROASTED CHICKEN (CAJUN)
Cut this out of a newspaper decades ago, and is still one of our special, favorite meals. The article stated it is Paul Prudhomme's mother's recipe, but that was before we hardly knew who HE was! As a testament to how valued this recipe is, I will tell you that my husband had one day pushed me to my ultimate limit and I threw the recipe out! Wow! That brought him to his knees! After another couple of years, I produced my secret copy of it. He never forgot the lesson! These days, we are more accustomed to highly spiced foods, and I therefore triple the spices. I also let it marinate, refrigerated, for 2 days or even a bit longer to really infuse the flavor.
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
- When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
- Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
Nutrition Facts : Calories 761.1, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.2, Sodium 1404.2, Carbohydrate 6.8, Fiber 1.5, Sugar 2.7, Protein 64.2
MUMZE'S STICKY CHICKEN
This recipe uses chicken drumettes, which is the meaty part of the chicken wing. The drumettes are baked in a sticky sauce of corn syrup, soy sauce, sugar and white wine. Fun sticky chicken. Great for parties and picnics.
Provided by Allrecipes Member
Categories Baked and Roasted Chicken
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Lay chicken in a single layer in a baking dish.
- In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
- Bake in preheated oven until sauce is hot and bubbly.
- Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Nutrition Facts : Calories 689.5 calories, Carbohydrate 43.8 g, Cholesterol 174.8 mg, Fat 36.3 g, Fiber 0.3 g, Protein 43.7 g, SaturatedFat 10.2 g, Sodium 1983.1 mg, Sugar 31.2 g
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