Hot Spicy Tangy Sticky Chicken Food

SPICY, SWEET AND STICKY CHICKEN THIGHS

Steps:

• Preheat oven to 375F.
• Melt coconut oil in a cast iron skillet over medium high heat.
• Combine the spice rub ingredients and mix until thoroughly combined.
• Rub the chicken with the prepared spice rub and toss to coat.
• Add chicken to skillet and cook for 5 minutes on each side, or until browned.
• Prepare the honey sauce by combining honey and apple cider vinegar in a mixing bowl; stir until well incorporated.
• Remove chicken from heat and pour honey sauce over the chicken thighs, turning to coat.
• Bake in oven for 25 to 30 minutes, or until chicken is cooked through.
• Remove from oven and let stand couple minutes.
• Plate and garnish with green onions.
• Serve.

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

STICKY HONEY CHICKEN WINGS

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

BETTER-THAN-TAKEOUT STICKY CHICKEN

Steps:

• To a medium bowl, add all the ingredients, and whisk to combine; set aside.
• Add the egg to a small bowl, the flour to a separate shallow bowl, and the 1/3 cup corn starch to another shallow bowl.
• Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.
• To a large skillet, add the oil, add the chicken, and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through.
• Reduce the heat to medium, add the sauce to the skillet, and stir to combine.
• In a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold waer, and stir to combine. This is called a slurry. Add the slurry to the skillet and stir to combine.
• Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir.
• Optionally, evenly garnish with green onions and/or sesame seeds and serve immediately. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

HOT, SPICY, TANGY, STICKY CHICKEN

Steps:

• Place chicken in shallow glass dish or large resealable plastic food storage bag. Combine vinegar, chili powder, worecestershire sauce, salt, black pepper and hot pepper sauce in small bowl, pour over chicken pieces. Cover dish or seal bag. Marinade in refrigerator at least 4 hours, turning several times.
• Lightly oil hot grid to prevent sticking. Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook). Grill chicken on covered grill, over medium Kingsford briquets, 30-45 minutes, turing once or twice. Turn and baste with KC Masterpiece barbecue sauce the last 10 minutes of cooking. Remove chicken from grill, baste with barbecue sauce. Chicken is done when meat is no longer pink near bone.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

HOT & STICKY CHICKEN DRUMSTICKS

Steps:

• Either marinade & bake or grill chicken over low heat. If grilling, while they are cooking, heat all ingredients in saucepan. When drumsticks are fully cooked and the skin is crispy, toss them with the heated sauce and serve immediately.