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 & SPICY CAJUN WINGS
You can adjust the spice to your liking by adding more or less Cajun seasoning. The honey gives it a nice sweetness to off set the heat.
Provided by barbara lentz
Categories Chicken
Time 8h20m
Number Of Ingredients 8
Steps:
- 1. Mix the Cajun seasoning and baking powder together. Rub the seasoning over the chicken wings. Lay the wings in a single layer on pan and leave uncovered in refrigerator for at least 8 hours or overnight.
- 2. Preheat oven 450 degrees. Place chicken on baking sheet and bake for 20 minutes.
- 3. Meanwhile mix the ingredients for the sauce together in a medium saucepan. Bring to a boil reduce to a simmer and let simmer until reduce by 1/3.
- 4. Toss the wings in the sauce and serve with extra sauce on the side.
CAJUN SPICE CHICKEN WINGS WITH REMOULADE SAUCE
Hot, crispy wings dipped in a cold, creamy sauce provide a great contrast in texture, flavor, and temperature. This New Orleans-inspired version of Buffalo-spiced chicken wings uses a technique that does not include a deep fryer so it's easier and less messy. By using baking powder in the spice rub, these wings stay super crispy!
Provided by Chef John
Categories Chicken Wings
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
- Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
- Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Serve with remoulade sauce.
Nutrition Facts : Calories 732 calories, Carbohydrate 7.6 g, Cholesterol 185.2 mg, Fat 58.7 g, Fiber 1.5 g, Protein 43 g, SaturatedFat 13.5 g, Sodium 1847.5 mg
SWEET AND SPICY CHICKEN WINGS
I love wings! I have had many a mediocre wing, some decent wings, some really good wings and a few outstanding wings. I am proud to say that my favorite wing is the one I learned to make myself. After years of trying different techniques (baked, fried, boiled first (blech), various sauces, etc) I have come up with what I think is wing perfection. I have discovered that the best wing is deep fried, but first must be coated and left to "rest" before frying. Once fried, these wings are crisp, juicy and delicious as is. My favorite wing however is sauced with a hot and sweet concoction which is super easy to put together and is, I must say, a blend of two commercial sauces with a bit of butter melted in. I hope you enjoy these as much as I do!
Provided by Brenda Z
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, cayenne pepper, salt, garlic powder, lemon pepper and paprika. Put into a large freezer bag and shake a few wings at a time in this mixture until they are well coated. Place coated wings into a large bowl or dish and cover with plastic wrap. Refrigerate for 1 1/2 - 2 hours (this is the secret step!).
- Heat oil in fryer to 375 degrees. While the oil is heating, mix the sauces together in a small saucepan, add the butter and heat until the butter is melted. Stir well.
- Fry wings for 8-10 minutes (depending on the size of your wings) or until they begin to brown. Lift fryer basket and shake off excess oil. Pierce one of the larger wings down to the bone and take a peek to make sure it is cooked; if not, pop the whole works back into the fryer for another minute. Lift basket and shake off oil once more. Dump wings into a large bowl and toss with the sauce, then turn out onto a serving platter. Enjoy!
Nutrition Facts : Calories 621.6, Fat 40.4, SaturatedFat 12.6, Cholesterol 184.9, Sodium 2073.3, Carbohydrate 16.8, Fiber 0.8, Sugar 3.7, Protein 45
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- Toss chicken and 5 teaspoons Cajun seasoning in a large bowl. Arrange on the prepared pan. Bake for 15 minutes. Turn the chicken pieces over. Bake until no longer pink, 15 to 20 minutes more.
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