Sweetie Pies Fried Chicken Wings Recipes

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FRIED SWEET-AND-SPICY CHICKEN WINGS



Fried Sweet-and-Spicy Chicken Wings image

Provided by Jet Tila

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

3 cups (720 milliliters) Thai sweet chile sauce
3/4 cup (120 milliliters) sriracha, or more if you prefer it spicier
12 whole chicken wings, cut in half at the joint, with tips discarded or saved for stock
2 cups (450 grams) tempura flour
2 1/2 quarts (2.8 liters) vegetable oil, for frying
2 cups (450 grams) cornstarch

Steps:

  • Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
  • Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
  • Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
  • Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
  • Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

SWEETIE PIES HOT HONEY CHICKEN RECIPE



Sweetie Pies Hot Honey Chicken Recipe image

I get email from the Oprah site, with recipes, as well as other great information, and this recipe looked too good to pass up posting,

Provided by Penny Hall

Categories     Savory Pies

Time 40m

Number Of Ingredients 9

2 tsp salt
2 tsp black ground pepper
1 1/2 tsp paprika
4 tsp granulated garlic powder
2 cups all purpose flour
1 cup milk
2 eggs
1 cut frying chicken ( 8 pieces)
1-2 cups vegetable oil for frying, or as needed to fill skillet half way

Steps:

  • 1. Rinse chicken in cold water. In medium bowl mix together flour, salt, pepper, paprika, and garlic. In a separate bowl beat eggs, add milk and whisk together. Heat oil in skillet to 350 degrees. Utilizing the largest pieces first (breast, thighs etc.), dip chicken in egg and milk mixture and then place in seasoned flour, toss and coat completely. shake off excess and place in hot oil. Let cook for 10-12 minutes on each side until the juices run clear. Honey Hot Chicken Glaze 2 cups sugar 2 cups hot sauce 4 tablespoons honey 1 1/2 sticks butter 1 teaspoons of lemon juice Directions: Melt butter in a medium sauce pan. Add hot sauce, sugar, honey and lemon juice and stir over medium heat till sugar is dissolved. Take fried chicken and toss in glaze sauce and serve. Read more: http://www.oprah.com/own-sweetie-pies/Welcome-to-Sweetie-Pies-Recipe-Hot-Honey-Chicken#ixzz1dWZhXcWR

BEST EVER FRIED CHICKEN WINGS



Best Ever Fried Chicken Wings image

For game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 4 dozen.

Number Of Ingredients 23

4 pounds chicken wings
2 teaspoons kosher salt
Oil for deep-fat frying
BUFFALO WING SAUCE:
3/4 cup Louisiana-style hot sauce
1/4 cup unsalted butter, cubed
2 tablespoons molasses
1/4 teaspoon cayenne pepper
SPICY THAI SAUCE:
1 tablespoon canola oil
1 teaspoon grated fresh gingerroot
1 garlic clove, minced
1 minced Thai chile pepper or 1/4 teaspoon crushed red pepper flakes
1/4 cup packed dark brown sugar
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 tablespoon fish sauce
SPICY BARBECUE SAUCE:
3/4 cup barbecue sauce
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons honey
1 tablespoon cider vinegar
Thinly sliced green onions, optional

Steps:

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels., For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter 1 piece at a time. Stir in molasses and cayenne pepper., For Thai sauce, heat oil in a small saucepan over medium heat. Add ginger, garlic and chile pepper; cook and stir until fragrant, about 2 minutes. Stir in brown sugar and lime juice. Bring to a boil; cook until slightly thickened, about 5 minutes. Stir in cilantro and fish sauce., For barbecue sauce, heat prepared barbecue sauce in a small saucepan over medium heat. Stir in chipotle peppers, honey and vinegar. Bring to a boil; cook and stir until slightly thickened, about 5 minutes. , Toss wings with 1 of the sauces. If desired, sprinkle with green onion slices.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

SOUTHWEST CHICKEN PIE



Southwest Chicken Pie image

This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.

Provided by Julie Norland

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 13

2 unbaked pie crusts
¼ (8 ounce) package shredded Cheddar cheese
½ pound cubed cooked chicken breast meat
½ cup uncooked instant rice
1 (15 ounce) can black beans, drained
1 cup cooked corn
1 (2.25 ounce) can sliced black olives, drained
1 cup sour cream
¾ cup prepared salsa
¾ (8 ounce) package shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
  • In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
  • Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
  • Allow the pie to sit for 10 minutes before serving.

Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g

SWEET AND GOOEY CHICKEN WINGS



Sweet and Gooey Chicken Wings image

Sweet and gooey chicken wings prepared with common ingredients, very tender.

Provided by Jilly Cooper

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 5h40m

Yield 4

Number Of Ingredients 6

½ cup soy sauce
¼ cup packed brown sugar
½ tablespoon vegetable oil
½ teaspoon minced fresh ginger root
½ teaspoon garlic powder
1 ½ pounds chicken wings

Steps:

  • In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 16.2 g, Cholesterol 131.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 7.9 g, Sodium 1932.1 mg, Sugar 14 g

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