Chicken Wings With Sweet And Spicy Pepper Glaze Recipes

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

SWEET & SPICY CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.

CHICKEN WINGS WITH SWEET-AND-SPICY PEPPER GLAZE

Steps:

• For the glaze, melt the butter in a heavy-bottomed saucepan. Add the bell pepper and garlic and sauté until tender, about 8 to 10 minutes. Add the remaining ingredients and simmer until the peppers are very soft, about 15 minutes. Transfer to a food processor and purée until smooth. Strain and set aside until ready to serve.
• To prepare the "chicken wings," skin and bone the chicken wings or thighs and roughly chop. Transfer the chicken meat to the bowl of a food processor fitted with a metal chopping blade, and pulse on and off until smooth. Add the garlic, shallots, sugar, red pepper and salt, and blend thoroughly. Add the egg whites and heavy cream and process until just combined.
• Work with one wrapper at a time while keeping the others tightly covered so they do not dry out. Brush each wrapper with the beaten egg and egg yolk mixture. Cut into quarters to produce 4 equal squares. Place a teaspoonful of the chicken mixture in the center of each square. Place a pinch of crumbled blue cheese on the chicken filling and press it into the center. Fold up the corners of the squares to form a tight bundle around the chicken and blue cheese filling. Brush each bundle with the egg mixture and roll in the panko to coat. Refrigerate until the remaining bundles have been made.
• Heat the vegetable oil to 350°F (175°C) in a deep-fryer or a tall stockpot. Fry the "chicken wing" bundles until golden brown and cooked through, about 4 to 5 minutes. An instant-read thermometer inserted into one of the bundles should reach 160°F (80°C) when they are done. Remove from the oil and drain on paper towels. Serve with the sweet-and-spicy glaze.

SWEET AND SPICY GLAZED CHICKEN WINGS

Steps:

• Combine all marinade ingredients in food processor.
• Mix marinade with chicken wings and marinate 24 hours.
• Bake wings for 20 minutes, or broil or grill.
• Whisk together glaze ingredients; bring to a boil and simmer until the sauce is reduced by 1/2 (~25minutes) Toss the wings with hot glaze and sprinkle with macadamia nuts.