Sticky Chicken Wings And Potato Wedges Recipes

STICKY CHICKEN WINGS

Steps:

• Whisk tomato sauce, barbecue sauce, worcestershire sauce, sugar, seasoning and salt and pepper in a jug.
• Place chicken in a large, shallow ceramic dish. Pour over marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 2 hours. Preheat oven to 200c. Line 2 baking trays with baking paper. Place chicken in a single layer on 1 tray. Roast chicken turning once, for 25 to 30 minutes or until crisp and golden. serve with salad and potato wedges.

STICKY CHICKEN WINGS AND POTATO WEDGES

Steps:

• Preheat oven to 180 decgrees c.
• Place the puree, honey and vinegar in a large bowl and stir in cayenne, paprika and seasoning.
• Add the chicken wings stir to coat chicken, cover and chill for an hour.
• transfer the wedges into a large baking tray, drizzle with olive oil and seadon with salt and pepper. Shake the tin to coat the wedges and place in the oven. After 15 minutes turn the wedges and return to the oven. Set the chicken pieces on a rack placed inside a foiled lined baking dish and roast for 25 minutes, once the wings are cooked eat hot served with the potato wedges. Or leave until cool and eat.

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.