Penzeys Sticky Chicken Wings Recipes

PENZEY'S STICKY CHICKEN WINGS

Steps:

• Snap off the tips and disjoint wings.
• Lay them out on a cookie sheet.
• Sprinkle evenly with granulated garlic.
• Turn the Wings over and sprinkle the other side.
• Cover the tray and let the wings stand of 30 minutes in the fridge.
• Mix all the sauce ingredients together in a pan and cook over medium low heat until the mixture comes to a boil, stirring often.
• Once it comes to a boil, turn the burner off, remove from heat, and let the sauce sit.
• Put the cornstarch in a roomy bowl.
• In another bowl, add eggs and beat well.
• In a large skillet, heat 1 TB. of shortening or oil per batch.
• When the oil is hot to fry in, roll the wings in the cornstarch first and then dip in the egg mixture.
• Place in frying pan and fry until golden brown. Takes about five minutes.
• Remove from pan to a cookie sheet that has a lip on it, take sauce and spoon it over the wings.
• Bake at 350 degrees for about an hour.
• Halfway through baking, turn the wings and baste with the sauce in the pan. The sauce will thicken and start to caramelize.
• Remove wings from pan carefully.
• Serve as appetizers, or with rice.

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

GRILLED CHICKEN {PENZEY'S} RECIPE

Steps:

• In a large baking pan, combine beer, teriyaki sauce and seasonings. Stir to combine. Wash and dry chicken and trim off any fatty bits. Add chicken wings and chicken breasts to the marinade, cover with aluminum foil and refrigerate overnight. You can also use 2 large bowls and cover with plastic wrap. Put smoked wood chips in a pail of water and soak them for at least 2 hours before putting them on the charcoal. Wrapping loosely in foil and poking holes in the foil is an easy way to use wood chips. Grill bone-in chicken breasts over indirect heat 40 minutes, turning once. Add chicken wings for the final 25 minutes, turning once. If using boneless/skinless breasts, start them at the same time as the wings. Watch carefully, sometimes it only takes 15 minutes to cook.

BEST-EVER STICKY WINGS

Steps:

• Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
• Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt).
• Bake in preheated oven for 15 minutes.
• While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead.
• Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
• After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
• Pour the sauce over the wings and return to oven.
• Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.
• Wings should be well glazed and sticky when done.