BBQ CHICKEN WINGS
Provided by Food Network
Time 2h35m
Yield 2 to 3 servings
Number Of Ingredients 18
Steps:
- Combine beers, cider, molasses, garlic, liquid smoke, Worcestershire, onion, horseradish, mustard, sriracha, salt and pepper in a large pot to boil and reduce down by about half, about 1 1/2 hours.
- Reduce temperature to a simmer, then add ketchup and brown sugar. Cook on a low simmer for another 45 minutes.
- Bring oil to 350 degrees F in a deep-fryer.
- Fry wings until cooked through, 10 to 15 minutes. Let the oil drip off a bit, then toss in the sauce. Served with bleu cheese or ranch and celery in the red basket with a paper lining.
POP ROCKIN' CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 23
Steps:
- Preheat oil in a deep-fryer to 375 degrees F.
- Fry chicken wings in batches until cooked through, 6 to 10 minutes. Drain well, then place in large bowl to toss with wing sauce. Plate and sprinkle with popping candy. Serve with celery, carrot sticks and blue cheese dipping sauce.
- For chipotle base: Mix together the vinegar, peppers, hot sauce, sugar, seasoning blends, cumin, garlic powder, onion powder, smoked paprika and 1 cup warm water. Blend until smooth.
- For sauce: Mix mayonnaise, chipotle base, hot sauce, sugar, vinegar, garlic powder, onion powder and smoked paprika in a large bowl and incorporate thoroughly, leaving no lumps.
KUNG PAO WINGS
Served as an entree over hot cooked rice, these delicious drummettes have plenty of personality-with sweet red pepper for color, red pepper flakes for zip and peanuts for crunch. These kung pao chicken wings are quick and easy to fix, too. -Kathleen Evans, Lacey, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Set the wings aside. In a small bowl, combine the sugar, cornstarch, water, soy sauce, lemon juice and pepper flakes until blended; set aside. , In a large skillet over medium-high heat, heat oil. Cook chicken wings, uncovered, for 10-15 minutes or until chicken juices run clear, turning occasionally., Add red pepper and onion; cook, uncovered, for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir cornstarch mixture; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and vegetables are tender. Sprinkle with peanuts. Serve with rice. If desired, top with green onions.
Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1027mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
BARBECUE CHICKEN WINGS
I got this recipe from my friend Gay many years ago. She included a tablespoon of cornstarch in the sauce mix, I like to remove the wings, pop the baking tray over my burner and boil it to reduce it.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h25m
Yield 24 Wings
Number Of Ingredients 11
Steps:
- Preheat oven to 325f.
- Place the wings in one layer in a large baking dish.
- Mix the sauce ingredients together.
- Pour over the wings, place in the oven, and cook for about 1 hour 15 minutes or until very tender.
- Remove the wings to a serving platter, place the baking dish on your hotplate, and boil until the sauce reaches a nice thick consistency.
- Pour it over the wings, and serve with lots of napkins!
Nutrition Facts : Calories 203.7, Fat 13.3, SaturatedFat 3.7, Cholesterol 64.2, Sodium 196.4, Carbohydrate 4.8, Fiber 0.1, Sugar 4.2, Protein 15.5
KUNG POW! CHICKEN
Make and share this Kung Pow! Chicken recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
- In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
- Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
- Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
- Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
- Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
Nutrition Facts : Calories 403.4, Fat 25.3, SaturatedFat 4, Cholesterol 90.8, Sodium 732.8, Carbohydrate 8.8, Fiber 1.5, Sugar 0.7, Protein 35.5
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KUNG PAO CHICKEN WINGS RECIPE - THE WOKS OF LIFE
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5/5 (10)Total Time 46 minsCategory ChickenCalories 268 per serving
- Toss the chicken wings in a large mixing bowl along with all the marinade ingredients, ensuring the wings are well coated. Set aside for at least 20 minutes.
- Preheat the oven to 475 degrees F. Line a sheet pan with heavy duty foil for easy clean-up and add a layer of non-stick foil or parchment paper so the wings don't stick. Lay the wings on the sheet pan spaced 2 inches apart, ensuring that as much of the marinade coating is on the wings as possible. Bake in the oven for 16 minutes, flipping them halfway through roasting. Both sides of the wings should be crispy. Halfway through this process (i.e. after you've flipped the wings), make the sauce.
- To make the sauce, add the oil and ginger to a wok or saucepan over low heat. After 15 seconds, add the garlic, whole dried chilies, and crushed red pepper flakes. Toast another 10 seconds and stir in the Shaoxing wine, sesame oil, chicken stock, sugar, rice vinegar, hoisin sauce, soy sauce, dark soy sauce, and spicy bean paste. Stir well and bring to a simmer.
- Stir in cornstarch slurry until the sauce is thick enough to coat a spoon. Add the scallions. By now, the wings should be done cooking. Toss them into the sauce and serve, garnished with chopped peanuts and cilantro. Serve!
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