Sweet Heat Chicken Wings Recipes

SWEET HEAT CHICKEN THIGHS

Steps:

• Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
• Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
• Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

SWEET HEAT CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
• Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
• Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

SWEET HEAT BARBECUE CHICKEN WINGS

Steps:

• In a medium-sized mixing bowl, whisk together ketchup, Worcestershire sauce, vinegar, mustard, buffalo sauce (can sub 2 tbs adobo or 2 tbs Sriracha), garlic and brown sugar.
• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat with nonstick cooking spray or can brush with vegetable oil.
• In a large mixing bowl, toss chicken drumettes with 1 cup of the barbecue sauce. Arrange on prepared baking sheet, being sure the drumettes aren't touching each other.
• Bake until opaque and cooked throughout, about 30-35 minutes, turning over halfway through cooking.
• Carefully toss with 1/2 cup barbecue sauce.

SWEET HEAT BUFFALO WINGS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Cut each wing into 3 parts, discarding the tips.
• 3. Coat 13x9 pan with cooking spray. Place wing pieces in single layer in pan. Splash wings liberally with worcestershire. Sprinkle wings lightly with onion powder and garlic powder making sure to season each piece. Cover pan with foil. Poke holes in foil for ventilation. Place pan in oven and cook until done-about 45-50 minutes.
• 4. While chicken is cooking, in medium saucepan, melt butter/margarine on medium heat. Once melted, add hot sauce and both sugars. Stir to mix. Remove from heat.
• 5. Test wings for doneness-using fork, chicken should come away from the bone easily. When done, remove from oven. Remove foil and pour hot sauce mixture over the wings, making sure to cover each one in sauce. Turn oven up to 400 and place wings back in oven uncovered. Watch closely and cook until start to brown. Remove and enjoy with blue cheese or ranch sauce.

SWEET CHICKEN WINGS

Steps:

• In a saucepan melt the butter; reduce the heat to low add the soy sauce, brown sugar, mustard and water. Cook and stir until sugar is dissolved. Remove from heat and cool. When cool pour marinade in a large resealable storage bag, add ckicken wings, turning to coat. Place in refrigerator and marinate 2 hours, turning occasionally. When ready to bake pour wings and marinade in a 13x9x2 pan. Bake 350' for 45 minutes, or until no longer pink. Drain wings on paper towels or brown paper shopping bags.

INSTANT POT® SWEET AND HOT CHICKEN WINGS

Steps:

• Pat wings dry and place in a medium bowl. Sprinkle with Cajun seasoning and toss until covered.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®). Place the seasoned wings in the cooker, on the trivet. Pour 1/2 cup cold water around the wings in the pot.
• Secure and lock the lid and turn the pressure to Sealing function. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, set your oven to broil on high and place the oven rack one level higher than the center position. Cover a baking sheet with aluminum foil and place a cooling rack on top of the foil-lined sheet. Spray the cooling rack with nonstick cooking spray. Set the sheet aside while the wings cook.
• Once the wings have finished cooking in the pressure cooker, let pressure release naturally for 10 minutes, then turn the knob to the Venting position to release any additional steam. Unlock and remove the lid.
• Combine hot sauce, barbeque sauce, and melted butter in a bowl. Place the wings in a large bowl and pour half of the sauce over the wings. Using a large spoon, toss the wings until all are covered with sauce. Arrange the wings on the wire rack and place in the oven.
• Vent the oven door and broil on each side until desired crispness is reached, 5 to 10 minutes. You may want to rotate the sheet halfway when turning the wings on second side.
• Transfer wings to a bowl, pour remaining sauce over top, and toss to coat. Serve immediately.