SWEET SPICY WINGS
Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!
Provided by Lisa I.
Categories Appetizers and Snacks Spicy
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
- In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.
Nutrition Facts : Calories 356 calories, Carbohydrate 23.9 g, Cholesterol 78.2 mg, Fat 22.7 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 10.4 g, Sodium 896 mg, Sugar 23.6 g
SWEET AND SPICY STICKY WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SWEET & SPICY CHICKEN WINGS
The meat literally falls off the bones of these wings! Spice lovers will get a kick out of the big sprinkling of red pepper flakes. -Sue Bayless, Prior Lake, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 5h25m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 195mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET 'N' SPICY WINGS
"After a long futile search for the perfect wing recipe, I came up with these hot, sweet and spicy chicken wins. The blend of flavors has something for everyone. We love them during football season." -Brent Burns, Long Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.
Nutrition Facts : Calories 129 calories, Fat 10g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET-AND-SPICY SLAW
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Provided by Bryan Furman
Categories Bon Appétit Side Backyard BBQ Cabbage Peach Vinegar Summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill.
SWEET & SPICY WINGS WITH SUMMER SLAW
Nothing less than BBQ bliss with these spicy wings and summer side - or bring them in for a satisfying midweek meal kids will love
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the curry paste with 2 tbsp mango chutney and some seasoning. Tip in the wings, toss to combine so they are well coated. Lay the wings in a single layer on a large baking tray or two smaller ones. Roast for 40-45 mins until cooked through and golden (or barbecue, turning, until cooked through).
- Meanwhile, mix the radish and cucumber with the mint, remaining mango chutney and lemon juice. Transfer to a serving bowl. Pile the wings on a big plate and serve with summer slaw and rice, if you like.
Nutrition Facts : Calories 591 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 1.67 milligram of sodium
SWEET AND SPICY SLAW
Steps:
- In a large mixing bowl combine slaw mix and red onion; set aside.
- In a small mixing bowl, stir together remaining ingredients and pour over slaw mix. Toss to combine. Adjust seasoning with salt and pepper, if desired.
- Refrigerate 1 hour before serving.
SWEET AND SPICY STICKY WINGS RECIPE BY TASTY
These are the ultimate wings when you're willing to go the extra mile. First, they're dry brined to season them from the inside out and keep them juicy. Next, they're cooked low and slow in oil and aromatics to make them fall-off-the-bone tender and incredibly moist. Lastly, they're deep fried for crunch and tossed in a sweet and spicy sauce for that perfect glazed finish. Enjoy!
Provided by Matt Ciampa
Categories Appetizers
Time 8h40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
- In a small bowl, combine the salt, sugar, and gochugaru.
- Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
- Confit the wings: Preheat the oven to 300°F (150°C).
- Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
- Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½-3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
- Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
- Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3-4 minutes. Remove the pan from the heat and set aside.
- Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
- Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
- Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
- Working in 2 batches, add the wings to the hot oil and fry for 4-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
- Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
- Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
- Enjoy!
SWEET SPICY STICKY WINGS
This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet.
Provided by threeovens
Categories Chicken
Time 1h
Yield 12 wings or 24 wing portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
- Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
- Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
- Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
- Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
- Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.
Nutrition Facts : Calories 526.1, Fat 31.5, SaturatedFat 7.6, Cholesterol 113.2, Sodium 1207.9, Carbohydrate 30.9, Fiber 1, Sugar 27.9, Protein 29.6
SWEET AND SPICY HOT WINGS
this is our favorite wing recipe that we actually came up when we were trying to duplicate a local restaurants wing recipe. we liked this one so much we ended our search for the original recipe
Provided by bratty
Categories Chicken
Time 25m
Yield 24 split wings, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- you can adjust the"hot/sweetness" of this by starting with 1 cup of hot sauce and brown sugar and adding more of whatever your preference is.
- mix hot sauce with brown sugar, stir and heat in microwave, just until mixed smooth.
- sprinkle wings with salt, pepper, or garlic powder (optional).
- heat oil, and drop wings in, fry for 9-12 minutes depending on the fryer you are using, you want them to be a golden brown and crispy.
- remove the wings from the oil and let them drain on paper towels for 2-3 minutes.
- dip wings in hotsauce-brownsugar mixture.
- put wings back in peanut oil for 2-3 minutes.
- careful of any splattering.
- remove wings again.
- place on paper towels again for 1 minute.
- then put all wings into hotsauce-brownsugar mixture.
- serve with blue cheese dressing.
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