Sticky Chicken Wings With Guinness Bbq Sauce Recipes

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STICKY GUINNESS CHICKEN WINGS



Sticky Guinness Chicken Wings image

This is based on my grandmother's recipe for Pot Roasted Chicken, a sort of fusion dish. It has a definite bite from the pepper and Guinness and is not for the fainthearted *wink* If you prefer something gentler, use half Guiness and half water. The original dish is a mixture of Asian and Western ingredients and cooking methods. This is my lazy version, which was inspired by Buffalo Chicken Wings. It's good with white or buttered rice or pasta or as finger food when you're having drinks.

Provided by danadooley

Categories     Lunch/Snacks

Time 50m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

1 kg chicken wings, trim off tip and cut through each wing at the joint
10 shallots, peeled and pounded to a fine paste in a pestle and mortar
2 tablespoons black peppercorns, finely crushed
4 tablespoons dark soya sauce (not the sweet variety)
1 tablespoon light soya sauce
4 teaspoons sugar
320 ml Guinness stout

Steps:

  • Combine everything except for Guinness in a large bowl and mix well. Leave to marinate about 15 minutes. Drain off marinade and reserve.
  • Heat 4 tbs oil in a wok or deep pan till smoking hot. Add chicken and stir over high heat till browned. Pour in reserved marinade and continue stirring till sticky. Keep heat high.
  • Pour in Guinness and bring to the boil. Lower heat and simmer till liquid evaporates and chicken is cooked through and coated with thick and sticky gravy, but not falling off bones. Stir, scraping bottom and sides often to prevent sticking and scorching.
  • Serve on it's own or with rice, pasta or mashed potato.

Nutrition Facts : Calories 1036.8, Fat 40, SaturatedFat 11.2, Cholesterol 192.5, Sodium 1129.6, Carbohydrate 48.6, Fiber 0.1, Sugar 4.5, Protein 52.6

STICKY BBQ CHICKEN WINGS



Sticky BBQ Chicken Wings image

These wings disappear as you take them off the BBQ. Very easy to make with store-cupboard ingredients. Very good appetizer. Time does not include 2 hours marinating time.

Provided by Wendys Kitchen

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup tomato sauce
1/3 cup barbecue sauce
2 teaspoons Worcestershire sauce
1/4 cup brown sugar
2 teaspoons smoked paprika
12 chicken wings, cut in half at joint

Steps:

  • Whisk tomato, bbq, worcestershire sauces, sugar, seasonings and salt and pepper in a jug.
  • Place chicken in shallow ceramic dish and pour over marinade. Coat to cover. Refrigerate at least 2 hours.
  • Cook on bbq or in the oven at 220 Degrees C for 25-30 minutes.

Nutrition Facts : Calories 418.9, Fat 23.7, SaturatedFat 6.6, Cholesterol 113.2, Sodium 396.2, Carbohydrate 23, Fiber 0.8, Sugar 19.8, Protein 27.3

3-INGREDIENT BAKED BBQ CHICKEN WINGS



3-Ingredient Baked BBQ Chicken Wings image

This BBQ sauce is unexplainable. Its not a rich BBQ but not quite a honey BBQ either. You'll love these!

Provided by Melissa

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h20m

Yield 10

Number Of Ingredients 3

5 pounds frozen chicken wings, thawed
10 fluid ounces barbeque sauce (such as Kraft® Original)
2 tablespoons maple-flavored syrup (such as Mrs. Butterworth's®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Arrange wings in a baking pan.
  • Mix barbeque sauce and syrup together in a bowl; pour evenly over wings.
  • Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 172.5 calories, Carbohydrate 14.1 g, Cholesterol 48.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 17.3 g, SaturatedFat 1.3 g, Sodium 403.7 mg, Sugar 9.8 g

BEST-EVER STICKY WINGS



Best-Ever Sticky Wings image

This has become my #1 wings recipe; love 'em! I serve these as a main course, but I think they'd be great to serve as a snack or appetizer, or take to a potluck. My son and I really enjoy these (DH, on the other hand, hates wings of any kind; his loss); I hope your family enjoys them too.

Provided by Lennie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs chicken wings (separated at joint, with wing tips discarded or saved to make stock)
1/2 cup low sodium soy sauce
1/2 cup liquid honey
2 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

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.

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