Cinnamon Honey Wings Food

STICKY AND CRISPY ASIAN CHICKEN WINGS

Steps:

• Preheat the oven to 120C/250F and place a rack on a large baking tray.
• Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
• Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
• Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
• Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

CINNAMON HONEY WINGS

Steps:

• Mix all the ingredients in a zip-lock storage bag, place in refrigerator and marinate at least 2 hours, turning bag occasionally. Remove from refrigerator and place wings and sauce in a single layer in a 13x9x2 baking pan. Bake in oven 375' for 45 minutes, or until no longer pink when pricked with fork.

MISS EDIE'S CINNAMON CHICKEN WINGS

Steps:

• Soak wings in brine to remove impurities for about 30-60 minutes. Then rinse with cold water.
• Cut wings at joints with kitchen shears (save the tips and freeze them for stock).
• Combine flour, salt and pepper in large bowl or plate for dredging.
• Sprinkle lightly with McCormick's Cinnamon Sugar (resist the temptation to be liberal; that can make the skin gooey).
• Pat wings dry.
• Heat oil in electric skillet to 375 degrees.
• Dredge sugared wings into flour mixture. Remember to shake off excess flour.
• Put no more than 8-10 pieces into skillet at a time. Cook until golden brown and crispy.
• Drain cooked wings on newspaper or grocery bags. Don't use paper towels - this makes them soggy. I know it sounds like it takes forever, but this is just an estimated time.
• If you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. I know it's a lot of oil, but these wings MUST be deep-fried to enjoy the taste. Eat them with fries or salad. They go great with a nice pinot grigio too.