Finger Lickin Sticky Chicken Food

STICKY GUINNESS CHICKEN

Steps:

• Add the Guinness, ketchup, honey, balsamic, Dijon, and garlic to a small pot and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
• While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 10 minutes total. Drain the fat from the pan.
• Pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, uncovered, turning it over a few times so the sauce coats both sides, for about 15-20 minutes, or until the sauce reduces and is thick and sticky.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.

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.

STICKY CHICKEN DRUMSTICKS RECIPE

Steps:

• Mix together the garlic, paprika, salt, black pepper and garlic cloves in a bag or 'tupperware' box and add the chicken drumsticks, shake well and allow to infuse for 1-2 hours
• Then prepare your glaze by adding all of the ingredients into a pan and bringing to a simmer and then reducing until unctuous and sticky
• Roll the chicken around in the warmed glaze until well coated and place on a 'cooling grid' on a baking tray.
• Roast for 30 minutes at 200°C or 400°F.
• Baste every 10 minutes with more of the glaze.

FINGER LICKIN' CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 375 degrees.
• Spray 8x8 pan with nonstick cooking spray.
• Remove skins from drumsticks.
• Rub salt and pepper to taste on chicken.
• Place in pan.
• Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
• Place chicken in oven.
• Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
• After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
• Serve and enjoy!

FINGER LICKIN BARBECUED CHICKEN

Steps:

• Mix above ingredients together and bring to a boil.
• This sauce can be basted on chicken and then grilled or baked.
• When cooking baste chicken frequently.
• Bake 350 degrees for 1 hour or till chicken is done or Grill until chicken is done. "Grilling takes longer - but the chicken is really good. When grilling I baste the chicken about every 15/20 minutes then turn.".

FINGER-LICKING CHICKEN WINGS

Steps:

• Preheat the oven to 200c/gas 6
• Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.
• Dust the chicken in the seasoned flour then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.
• Transfer to a serving plate and keep those napkins handy!

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.