Raspberry Jalapeno Chicken Wings Sweet Spicy Like Antonio Banderas Recipe 445

RASPBERRY JALAPENO CHICKEN WINGS. SWEET & SPICY LIKE ANTONIO BANDERAS RECIPE - (4.4/5)

Steps:

• Preheat your oven to 400°F. In a small saucepan on medium heat, place the seedless raspberry jam, honey and the small can of diced jalapenos. Stir to combine and let it sit in the saucepan on low to get all sticky, sweet and spicy. Just like Antonio. Take your large pot, and put in the half stick of butter and 1 tablespoon of Worcestershire Sauce and turn your stove up to just below high. Get that butter and Worcestershire all melted and hot. Once the butter is all melted, place just half (10) of your chicken drummies in the butter. I only do 10 at a time, cause you don't want them to get all crowded. With your tongs, get the chicken all coated with the butter. Leave them to saute for just about 5 minutes. You are not totally cooking them, just getting them warm and coating them with the butter mixture. Once they are all warm and coated, about 5 minutes, take the 10 drummies out and place them in a large bowl to hang out. Now take your other 10 drummies and with your tongs, place the last 10 in the pot with the butter and Worcestershire. Toss and do the same with those as you did the first 10. When those are done, place them in the large bowl with their other friends. Now take the raspberry jalapeno mixture off the stove, and pour all of it into the waiting drummies. Mix the drummies all around with the sauce. They are so excited to be sweet and spicy like Mr. Banderas. Now get out your jelly roll pan or 1/4 sheet pan, the one with sides, and spray it with Pam. Take your tongs and place the drummies in the pan. Take a large spoon, and gently pour all the raspberry jalapeno sauce over each of the drummies, coating them all the way. Now pop these sweeties in the oven for about 35 minutes. Keep checking them, cause you are going to flip them with your tongs halfway through. You'll know when they are done. Both sides will look wonderfully golden. The entire cooking process should be about 40 minutes. Could be 30 depending on your oven, so just keep checking. Next thing you know, you won't be calling them "little drummies" anymore. They will be all grown up, sweet and spicy just like their idol, Antonio Banderas (said in the most wonderful sultry Latin American accent of course). HINT: Be sure to let them sit for about 15 minutes before you dive into them. They are way better when left to get all sticky and wonderful for about 15 minutes or more before eating them. Note: I bought the little chicken drummies, but feel free to use both chicken drummies and chicken wings. After all, they ARE called chicken "wings". It's just a personal preference.

SWEET AND SPICY STICKY WINGS

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.

RASPBERRY GLAZED WINGS

Steps:

• In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. , Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture., Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place wings in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once. , Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over wings. , Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.

RASPBERRY BARBECUE WINGS

Steps:

• In a small bowl, combine barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon liquid smoke if desired and salt; mix well. Cover and refrigerate at least 2 hours., Preheat oven to 350°. Cut chicken wings into three sections; discard wing tip section. Place chicken wings in a greased 15x10x1-in. baking pan. Top with sliced onion and remaining garlic. Combine water and remaining liquid smoke if desired; pour over wings. Cover and bake at 30 minutes or until juices run clear., Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from heat 20-25 minutes, turning and basting every 5 minutes or until wings are well coated.

JOHNNY JALAPENO'S HOT AND STICKY CHICKEN WINGS

Steps:

• SAUCE: Heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
• Add remaining sauce ingredients, heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes or until thickened.
• CHICKEN: Meanwhile, heat oil in deep fryer or dutch oven to 350°F To a plastic grocery bag, add flour and garlic powder.
• When oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. Reduce temperature to medium, cover and fry for about 3-4 minutes. Uncover, stir to turn chicken, and continue frying until golden and cooked through. NOTE: Do in batches, do not overcrowd chicken pieces.
• Using a strainer, remove chicken pieces and place immidiately into JJ's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.

CHICKEN WITH SWEET JALAPENO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.