Glazed Wings Food

HONEY-GLAZED WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

HOT HONEY-GLAZED WINGS

Steps:

• In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat.
• Heat 2 inches of vegetable oil in a pot until it registers 350˚ F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
• Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.

GLAZED WINGS RECIPE

Steps:

• Preheat oven to 400°F. Mix steak sauce and syrup; set aside.
• Place pineapple, carrots and peppers in foil-lined 15x10x1-inch baking pan. Top with chicken wings.
• Bake 30 minutes. Pour steak sauce mixture over chicken and vegetables. Continue baking 10 minutes. Spoon over rice.

HONEY-GLAZED CHICKEN WINGS WITH SNOW PEAS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken wings in a large bowl and toss with the paprika, curry powder, cumin and 1/2 teaspoon salt. Spread the wings in a single layer on the prepared baking sheets. Roast 15 minutes, then flip the wings, switch the position of the baking sheets and roast 15 more minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 teaspoons olive oil, 1/2 tablespoon soy sauce and the lime juice. Whisk the remaining 1 tablespoon soy sauce and the honey in a large bowl. Add the wings and toss to coat. Divide among plates and serve with the snow peas and lime wedges.
• Per serving: Calories 478
• Fat 28 g (Saturated 8 g)
• Cholesterol 110 mg
• Sodium 577 mg
• Carbohydrate 17 g
• Fiber 3 g
• Protein 38 g

JIM BAILEY

Steps:

• 1 Rinse and pat dry all wings. In a bowl, combine remainder of ingredients (except lime wedges and cornstarch) and whisk well. Place all wings into bowl, coat evenly and let marinate 8 hours or overnight. 2 When ready to cook, preheat oven to 400­ F. Remove wings from marinade and place on a baking sheet that has been lined with parchment paper or tin foil. 3 Bake 20 minutes and then turn wings over to cook for another 20 minutes, or until done. Serve hot with lime wedges or serve with a side of the marinade glaze on the side. 4 Marinade Glaze: Add 2 teaspoons of marinade to teaspoon cornstarch, mix well. Add remainder of marinade to saucepan with the cornstarch slurry. 5 Bring to a boil over medium­-high heat, whisking almost constantly when starting to get hot. After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

GLAZED WINGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken wings in single layer on greased foil-lined baking sheet.
• Bake in oven for 30 minutes (turning once).
• Measure remaining 5 ingredients into a small saucepan.
• Heat and stir on medium-low until simmering. (Makes about 1 1/4 cups).
• Remove wings from oven and brush with the sauce.
• Bake for 15 to 20 additional minutes, turning and brushing with sauce 2 or 3 times, until tender and no longer pink inside.

HONEY-GLAZED CHICKEN WINGS

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
• Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
• When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

GLAZED FINGER WINGS

Steps:

• Oven to 400.
• Bake 30 minutes, turn once.
• Mix sugar, cornstarch, salt, ginger, and pepper in a saucepan on the stove.
• Add water, lemon, and soy sauce.
• Mix together, bring to simmer, cook until slightly thickened.
• Brush sauce over wings.
• Continue baking and basting until chicken is richly glazed, about another 30 minutes.
• Serve hot with lemon slices.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.