STICKY BAKED CHICKEN WINGS
Provided by Giada De Laurentiis
Categories appetizer
Time 3h50m
Yield serves 4
Number Of Ingredients 10
Steps:
- For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
- Preheat the oven to 425 degrees F.
- Spread the wings on a rimmed baking sheet and bake for 20 minutes.
- For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
- Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.
SWEET AND STICKY BAKED WINGS (OR BONELESS CHICKEN BITES) RECIPE - (4.5/5)
Provided by hcardall
Number Of Ingredients 9
Steps:
- •To really get the full flavors from this dish, you should let the drumsticks marinate for at least eight hours or overnight. So before you head out for work in the morning, go ahead and make the marinade. •Whisk together vinegar, honey, brown sugar, soy sauce, garlic, ginger and black pepper. •Pour the marinade into a large Ziploc bag and add the chicken. Shake it up a little bit, to coat the chicken thoroughly, and refrigerate overnight or for at least eight hours. •When you are ready to bake the chicken, preheat the oven to 400 degrees. Line a cookie sheet with foil and lay out the chicken, keeping some of the marinade for basting later. Bake chicken for 25 minutes. •While the chicken is baking pour the leftover marinade into a small pan and bring it to a boil. Reduce the heat to a slow simmer- continue simmering until marinade has thickened just a bit. •After 25 minutes, remove the chicken from the oven, coat with the thickened marinade (using a pastry brush). Bake again for 10 more minutes. Flip chicken if you feel necessary. Repeat this step, but this time only bake chicken for 5 more minutes. •Sprinkle with parsley or cilantro and serve.
SWEET AND SOUR STICKY THAI BONELESS OVEN BAKED CHICKEN WINGS
Found on Pinterest and traced back to Half Baked Harvest. I don't eat meat, but would serve this to my meateaters! I'm going to try the sauce with tempeh or tofu! These are great because you can totally make them in advance (even freeze them in the sauce and let thaw about 30 minutes before popping them back in the oven) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 475°F Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
- While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. Remove from the heat and stir in the cilantro.
- Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
- Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
- The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.
- Good served with a side of rice.
Nutrition Facts : Calories 552.6, Fat 7, SaturatedFat 1.8, Cholesterol 67.7, Sodium 2869.4, Carbohydrate 79.8, Fiber 8.2, Sugar 30.3, Protein 41.4
SWEET AND SPICY STICKY WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
- Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
- Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
- Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.
SWEET AND STICKY CHICKEN WINGS
Steps:
- Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
- Heat a grill to medium heat.
- Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
- Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
SWEET 'N' STICKY CHICKEN WINGS
Make and share this Sweet 'n' Sticky Chicken Wings recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 220 C (around 425 F).
- Put the chicken wings in a baking tray.
- Mix the mustard and honey with the juice from the lemon.
- Add the garlic to the mixture along with some pepper and salt.
- Toss the wings in the marinade and roast for 40 minutes.
- By this time they should be a lovely brown.
- Turn the wings and cook for another 10 minutes until nice and dark.
- Serve with lots of napkins!
SWEET & STICKY WINGS WITH CLASSIC SLAW
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
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
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STICKY BAKED CHICKEN WINGS RECIPE - MATT JENNINGS
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Ratings 2Category Dinner
- In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
- Meanwhile, preheat the oven to 325°. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper. Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450°.
- Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.
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