Sunnys Bbq Chip Wings Recipes

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE

Sunny's Racked Wings with Mustard BBQ Sauce image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup grainy Dijon mustard
1/2 cup beer or unsweetened tea (pilsner preferred)
1/2 cup cane syrup
2 tablespoons hot sauce (I like Texas Pete here)
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
12 whole chicken wings (wings still attached to drumettes), at room temperature
Hot Hungarian paprika, for dusting
Cushy white bread, for serving
Sweet pickle slices, for serving

Steps:

In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
Heat a grill for indirect cooking to 375 degrees F.
Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

SUNNY'S ROOT BEER BBQ WINGS

Sunny's Root Beer BBQ Wings image

Provided by Sunny Anderson

Categories appetizer

Time 1h30m

Yield 12 wings

Number Of Ingredients 15

Ingredients

2 cups root beer
2/3 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons fresh lime juice
2 cloves garlic, grated on a rasp (not minced)
One 2-inch piece fresh ginger, cut into 1/4-inch discs
1 ghost pepper or habanero pepper, pierced with the tip of a knife
1 1/2 cups all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
12 chicken wings, tips intact and not trimmed
Peanut or vegetable oil, to fry
2 lime wedges, for garnish
2 to 3 tablespoons black sesame seeds, for garnish

Steps:

For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

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