Sunnys Root Beer Bbq Wings Recipes

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE

Steps:

• In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
• Heat a grill for indirect cooking to 375 degrees F.
• Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

SUNNY'S SPICY PB&J WINGS

Steps:

• For the wings: Place the wings on a baking sheet and season both sides with salt and pepper.
• Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter. Let rest to come to room temperature, at least 30 minutes and up to 2 hours.
• For the sauce: In a small pot over medium heat, combine the peanut butter, jelly, coconut cream, soy sauce and sriracha. Slowly whisk in the hot water to loosen the mixture. Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes. Taste and season with a pinch of salt, if needed, and a few grinds of black pepper.
• Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry the wings, about 6 inches. Heat the oil to 360 degrees F. When you add your wings, the temperature will settle at 350 degrees F. Try to keep it there by adjusting the heat.
• Fry the wings in batches until golden brown, 12 to 14 minutes. Drain on paper towels.
• Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat. Place the wings on a serving tray and sprinkle with the chopped peanuts. Serve warm.

SUNNY'S BBQ CHIP WINGS

Steps:

• Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
• In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
• Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.
• In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.

SUNNY'S HOT CHICKEN WINGS

Steps:

• Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
• Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
• Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
• Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
• Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
• Combine all ingredients in a large bowl and set aside until ready to use.
• Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

SLOW COOKER ROOT BEER CHICKEN WINGS RECIPE BY TASTY

Steps:

• Season chicken wings with salt and pepper.
• Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. Cover, cook on low for 4 hours.
• Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle on some brown sugar. Place under broiler for 8 -10 minutes.
• Enjoy!