Ten Napkins Sticky Chicken Food

STICKY CHICKEN

Steps:

• Combine all of the ingredients except the chicken in a shallow baking dish and stir until the sugars dissolve.
• Add the chicken and turn to coat well.
• Cover the dish tightly with foil and chill in the refrigerator for at least 24 hours.
• When you are ready to eat, transfer the chicken and the marinade to a large heavy nonstick skillet.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover the skillet, and simmer for 8 to 13 minutes, moving each piece around with tongs occasionally.
• Check the breasts for doneness (160 F on an instant-read thermometer ) and remove to a shallow pan as soon as they test done.
• Cover the cooked chicken and place in a warm oven to keep warm.
• Increase the heat to medium when the chicken is all cooked and removed from the pan, and cook the marinade remaining in the skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken. This should take about 4 to 7 minutes total.
• Return the chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice and napkins!

JOHNNY JALAPENO'S HOT AND STICKY CHICKEN WINGS

Steps:

• SAUCE: Heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
• Add remaining sauce ingredients, heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes or until thickened.
• CHICKEN: Meanwhile, heat oil in deep fryer or dutch oven to 350°F To a plastic grocery bag, add flour and garlic powder.
• When oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. Reduce temperature to medium, cover and fry for about 3-4 minutes. Uncover, stir to turn chicken, and continue frying until golden and cooked through. NOTE: Do in batches, do not overcrowd chicken pieces.
• Using a strainer, remove chicken pieces and place immidiately into JJ's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.

STICKY CHICKEN

Steps:

• In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate over night.
• When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

NAT'S (PASS THE NAPKINS) CHICKEN DRUMSTICKS

Steps:

• In a bowl, mix marinade ingredients.
• Place drumsticks in a shallow pan, pour marinade evenly, over the chicken.
• Refrigirate for 30 minutes.
• Preheat oven to 400 degrees F.
• Remove chicken from marinade (keep marinade), and place chicken on a foiled lined baking pan.
• Bake chicken for 30- 45 minutes (depending on size of drumsticks).
• Take reserved marinade, and pour into medium saucepan.
• Whisk in Milk and cornstarch, bring to a boil.
• Simmer, uncovered for about 10 minutes.
• Durin the last 15 minutes of baking, brush drumsticks with the sauce.
• Keep remaining sauce for dipping!
• Enjoy!
• If you want to BBQ these, do so on medium heat and cook 45 minutes to 1 hour.

STICKY CHICKEN

Steps:

• Combine seasoning mix ingredients.
• Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix.
• Combine remaining seasoning mix with the flour in a paper or plastic bag.
• Generously dust each chicken piece with the seasoned flour.
• Reservce leftover flour to make the roux.
• In large skillet, heat 1 inch of oil to 230-250.
• Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
• Cook pieces of similar size together to ensure even cooking.
• Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
• Drain on paper towels.
• Remove skillet from heat and let cool 15 min.
• Pour the oil into a large glass bowl, leaving the sediment in the pan.
• Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
• Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
• Remove from heat.
• In a 4-qt saucepan, bring the stock to a boil.
• Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
• Then add the boiled chicken pieces and the seqasonings.
• Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
• Serve immediately over rice or potatoes.

STICKY CHICKEN DRUMSTICKS (CURTIS STONE)

Steps:

• Mix all ingredients, except sesame seeds, together and pour into a large resealable storage bag, with chicken, to marinate. Refrigerate at least one hour, but overnight is preferable.
• Position an oven rack 8 to 10 inches from broiler and preheat broiler. Line a large, rimmed baking sheet with heavy duty foil. Tranfer drumsticks and marinade to the sheet and broil, turning occasionally, for 25 minutes, or until chicken is cookemarinade has formed a glaze. Make sure to watch closely so chicken does not burn. Sprinkle sesame seeds over chicken and serve.