Sweet And Spicy Chicken Wings Recipe 455 Recipes

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.

FRIED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
• Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
• Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
• Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
• Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

SWEET AND SPICY CHICKEN WINGS

Steps:

• In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and peppea sauce, stir until warmed thoroughly bring to a quick boil and simmer.
• Place chicken in a 9 x 12 pan. Pour mixture over wings, and bake until brown at 275° for 3 hours. Baste every hour.

SWEET AND SPICY CHICKEN WINGS

Steps:

• Stir the picante sauce, honey and ginger in a large bowl.
• Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan.
• Bake at 400 degrees F for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce.

COUNTY FAIR TURKEY LEGS WITH SWEET AND SPICY BBQ SAUCE

Steps:

• For the turkey legs: Set the turkey legs on a baking sheet and wrap the bone end with foil. Mix the paprika, chili powder, cumin, salt, thyme, garlic powder and pepper together in a small bowl, then sprinkle over the turkey legs liberally. Refrigerate for 1 to 2 hours.
• Preheat the oven to 325 degrees F.
• Roast the turkey legs until golden brown with an internal temperature of 160 degrees F, 40 to 45 minutes. Turn the oven to the broil setting. Brush the legs with the honey and return to the oven to broil until the skin is caramelized, 1 to 2 more minutes.
• For the sweet and spicy BBQ sauce: Meanwhile, mix the BBQ sauce, honey, hot sauce and soy sauce together in a bowl. Serve alongside the turkey legs.

SWEET 'N' SPICY WINGS

Steps:

• Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half., Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat.

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.

SWEET SPICY WINGS

Steps:

• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
• In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

SWEET N' SPICY CHICKEN WINGS

Steps:

• Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
• Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
• Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
• Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
• Enjoy!