Grilled Skate Wings With Nonya Sweet And Sour Sauce Food

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GRILLED SWEET AND SOUR CHICKEN WINGS



Grilled Sweet and Sour Chicken Wings image

Grilled sweet and sour chicken wings. Crispy, sticky, incredibly tasty crowd pleaser. Great potluck dish.

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Chicken Wing Recipes

Time 40m

Yield 10

Number Of Ingredients 8

3 pounds chicken wings
1 pinch garlic powder
1 pinch cayenne pepper
1 ⅓ cups white sugar
1 cup white vinegar
½ cup chicken broth
2 tablespoons ketchup
2 tablespoons soy sauce

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
  • Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place wings in a large baking dish and drizzle sauce over top.
  • Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 27.8 g, Cholesterol 28.9 mg, Fat 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 299.9 mg, Sugar 27.5 g

CRISP SEARED SKATE WING ON SWEET PEA SHOOTS, SLIVERED ALMONDS AND LEMONGRASS VINAIGRETTE



Crisp Seared Skate Wing on Sweet Pea Shoots, Slivered Almonds and Lemongrass Vinaigrette image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons, plus 3/4 cup, olive oil
1/4 cup fresh ginger, peeled (keep the scraps) and finely diced
1/2 cup lemongrass (trim the top by 30%, peel several outer layers away, and then finely dice center; keep the scraps)
1/4 cup shallots, peeled and finely diced (keep the scraps)
1 cup vegetable stock (you may also use canned broth)
1/4 cup fish sauce
1 tablespoon hot pepper sauce
1/4 cup soy sauce
1 teaspoon fresh thyme
4 tablespoons lime juice
4 tablespoons balsamic vinegar
2 tablespoons pink peppercorns
2 medium turnips
1/2 cup slivered almonds
4 (6-ounce) skate wings, skin removed
4 ounces butter, room temperature
Salt and pepper, to taste
2 tablespoons olive oil
1 cup snow peas, cut into thin strips
3 cup snow pea shoots, loosely packed

Steps:

  • Vinaigrette: Combine 2 tablespoons of olive oil with the ginger, lemongrass and shallots in a large sauce pot over medium heat, and cook, stirring until the vegetables are soft and translucent, about 3 to 5 minutes. Meanwhile, combine the vegetable stock with the ginger, lemongrass and shallot trimmings in a sauce pot over medium heat (the scraps will infuse the stock with even more flavor). When the sauteed vegetables are ready, strain the stock into the pot, then add the fish sauce, hot pepper sauce, soy sauce, thyme, lime juice, balsamic vinegar and peppercorns to the pot. Bring the liquid to a very low simmer, and cook for 5 minutes. Turn off the heat and whisk in the remaining olive oil. Remove the pot from the burner and set aside until cool. You may store the vinaigrette in an airtight container for up to 1 week in the refrigerator.
  • Skate: Preheat the oven to 275 degrees. Slice the tops and bottoms from the turnips and peel away the outer skin. Using the julienne blade on a mandolin (or a very sharp knife), julienne the turnip, slicing it into very thin, match-stick size pieces. Set aside.
  • Spread the almonds on a non-stick sheet pan, and toast in the middle of the oven for 10 to 12 minutes, or until you can just begin to smell them toasting. Remove the pan from the oven and transfer the almonds to a plate or bowl. Set aside.
  • Place a large, non-stick saute pan over medium-high heat. As it warms, brush the skate on 1 side with the softened butter. Season with salt and pepper, and add the skate to the hot pan, buttered-side down. Season again with salt and pepper. Let the skate sear without moving it, so the fish forms a crispy brown crust. When well browned, turn the skate and brown on the other side.
  • While the skate is searing, warm another medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, swirl to coat the bottom, and add the turnips and snow peas to the pan. Season with salt and pepper and cook, tossing frequently so that the vegetables cook evenly until crisp-tender. After 30 seconds, add the snow pea shoots. Toss, add the almonds, and remove from heat and mound in the center of 4 warm dinner plates. Top each with 1 piece of skate. Mix the vinaigrette well and ladle over the top of the fish, scattering the dressing and seasonings over the flesh. Serve.

SKATE WINGS WITH GRENOBLE SAUCE



Skate Wings with Grenoble Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Freshly ground black pepper
1/4 cup flour
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons capers
2 lemons. juiced
1/2 cup dry white wine
2 stick butter, cut into cubes
1 tablespoon plus 1 teaspoon finely chopped fresh parsley leaves
2 cups assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)
8 skate wings, (3 to 4 ounces each) cleaned
Salt

Steps:

  • Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
  • In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
  • Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
  • Add the fish back into the sauce and simmer for 2 to 3 minutes.
  • In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
  • To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.

SWEET N SOUR SAUCE FOR MEATBALLS AND WINGS



Sweet N Sour Sauce for Meatballs and Wings image

This sauce is so easy and can be used for a variety of foods. Just pour over meatballs or pour over cooked wings and put under the broiler.

Provided by Caryn Gale

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice
1/3 cup vinegar
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional

Steps:

  • Mix sugar and starch.
  • Add all ingredients in a medium saucepan EXCEPT the peppers.
  • Heat slowly to a boil, stirring often.
  • Add peppers.
  • Simmer 3-5 minutes.

Nutrition Facts : Calories 85.2, Fat 0.1, Sodium 174, Carbohydrate 20.7, Fiber 0.5, Sugar 18.7, Protein 0.6

SWEET AND SOUR CHICKEN WINGS



Sweet and Sour Chicken Wings image

Make and share this Sweet and Sour Chicken Wings recipe from Food.com.

Provided by teresas

Categories     Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

3 lbs chicken wings (separated and tips removed)
2/3 cup dark brown sugar (firmly packed)
2 tablespoons cornstarch
2 teaspoons dry mustard
2/3 cup vinegar
1 (8 ounce) can crushed pineapple, undrained
1/2 cup ketchup
1/2 cup water
1 tablespoon soy sauce
salt
pepper

Steps:

  • Preheat oven to 425°.
  • Cover shallow baking pan with foil and spray with cooking spray.
  • Spread chicken wings in a single layer in pan.
  • Brown wings for 20-30 minutes.
  • Remove from oven and drain fat from pan, sprinkle with salt and pepper.
  • Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.
  • Cook over medium heat until thick and glossy, stirring constantly.
  • Cover chicken wings with half of the sauce.
  • Reduce heat to 350° and bake 30 minutes.
  • Turn wings, cover with remaining sauce, bake 30 minutes more.

SWEET & STICKY WINGS WITH CLASSIC SLAW



Sweet & sticky wings with classic slaw image

Kids will love these sweet and sticky wings which are quick to prepare and cheap too!

Provided by Good Food team

Categories     Buffet, Main course

Time 50m

Number Of Ingredients 10

4 tbsp ketchup
4 garlic cloves , crushed
3 tbsp soft brown sugar
4 tbsp sweet chilli sauce
4 tbsp dark soy sauce
1kg chicken wings
1 small white cabbage , shredded
3 large carrots , grated
1 large onion , thinly sliced
8 tbsp light salad cream or mayonnaise

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.
  • Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.

Nutrition Facts : Calories 341 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 2.61 milligram of sodium

NONYA SWEET-AND-SOUR SAUCE



Nonya Sweet-And-Sour Sauce image

Number Of Ingredients 12

8 ounces shallots, coarsely chopped
6 to 8 jalapeno chiles, , or other hot chiles, seeded and coarsely chopped (for a hotter sauce, leave the seeds in)
3 to 4 stalks lemongrass, , large, trimmed and coarsely chopped, or 3 strips lemon zest (each 2 x 1/2 inches removed with a vegetable peeler)
2 heads garlic, peeled
1/2 cup vegetable oil
1/3 cup lime juice, fresh, or more to taste
2 tablespoons orange juice, fresh, or additional lime juice
2 tablespoons sugar, or more to taste
1 1/2 tablespoons soy sauce, or more to taste
1 teaspoon salt, or more to taste
1/2 teaspoon turmeric, ground
1/2 cup coconut milk, canned or fresh

Steps:

  • 1. Combine the shallots, chiles, lemongrass, garlic, oil, 1/3 cup lime juice, the orange juice, 2 tablespoons sugar, 1 1/2 tablespoons soy sauce, 1 teaspoon salt, and the turmeric in a blender and process until almost smooth the sauce should remain a little chunky.2. Transfer the mixture to a small, heavy saucepan and cook over medium heat until slightly reduced, nicely browned, and richly flavored, 15 to 20 minutes, stirring frequently. Stir in the coconut milk and simmer the sauce until thick and creamy, about 5 minutes longer. Remove from the heat and taste for seasoning, adding salt, sugar, soy sauce, or lime juice as necessary the sauce should be a little sweet, a little tart, and very aromatic.3. If not using immediately, cool the sauce to room temperature, then transfer to a clean jar and store, tightly covered, in the refrigerator. It will keep for several weeks.Makes 1 1/2 to 2 cups

Nutrition Facts : Nutritional Facts Serves

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