Sticky Finger Lickin Chicken Recipes

STICKY CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

FLASH-FRIED FINGER-LICKIN' CHICKEN

Steps:

• Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
• While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
• Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
• Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

FINGER LICKIN' STICKY CHICKEN

Steps:

• Throw nibbles in frypan with olive oil, sear, sear, sizzle, sizzle, to get it lightly sealed (about 3 mins of tossing in pan)
• Stick the lid on to cook almost through for about 10 mins or until your gut instinct says it's more than half done.
• Pour in the soy sauce and honey, turn and coat all nibbles, simmer on low, leave lid on while you do whatever else needs doing for your meal. It's pretty forgiving, you can leave it to sit like this for quite a while.
• Scrape all the chook up one end of the pan while draining juices down the other end. This is where you turn the TV cameras off, it's not a glamorous step but it works! I get a clean coffee mug, about 1/4 full of cornflour, and I quickly dip the mug into the juices and stir, dip and stir, dip and stir. Pour the contents into the pan. Rinse the mug before it cements : ))).
• Stir the chook around in the sauce, til it's thickened to your liking.
• Serve and Enjoy.

STICKY FINGER LICKIN' CHICKEN

Steps:

• Preheat oven to 250 degrees. In a small bowl, blend all spices. Rub spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and place in refridgerator.
• Finely chop onion and set aside.
• When ready to roast chicken, place in a shallow baking pan, and sprinkle with onions.
• Roast, uncovered, for an hour, basting chicken every fifteen minutes with pan juices. Juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown.
• Let chicken rest about 10 minutes before serving.