Sweet Meets Heat Party Wings Recipes

~ SWEET MEETS HEAT PARTY WINGS ~

Steps:

• 1. Mix first five ingredients, well. Add more or less spicy garlic chili depending on taste. I just kept adding until I got it right. Depends on your heat tolerance! We love heat!
• 2. In a large baggie, add about a cup of flour. Season to taste. Add wings, about a dozen at a time and shake bag to coat. Shake of excess and place in hot grease..350 degree. Fry until crispy. Note: You can skip the flouring of the wings, but it really does help crisp up the skin.
• 3. Season hot wings with salt. Place desired amount in bowl, add desired sauce...place lid on bowl no shake. Pour onto plate and repeat!
• 4. We loved these wings! Now a new favorite!

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 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 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 'N' TANGY CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wingtips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker. , Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired, and remaining salt; pour over wings. Toss to coat. , Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve. Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.

SWEET PARTY BITES

Steps:

• Cream tea bites Split 6 scones. Sandwich them together with a 227g tub of clotted cream and ½ a jar of strawberry jam. Cut into quarters and serve like triangular sandwiches, pointy-side up (makes 24).
• Mini choc ice balls Use a melon baller to scoop 25 small balls of vanilla ice cream from a 500g tub. Freeze on a tray for 1 hr until solid. Melt 200g dark chocolate and spread 100g finely chopped pistachios on a tray. Dip the balls in the chocolate using a cocktail stick, then roll in the nuts and freeze for 30 mins or until serving (makes 25).
• Cheat's lamingtons Buy 2 x 350g Madeira sponge cakes. Trim, then cut into 20 x 3cm cubes. Freeze until solid. Heat 200ml double cream, then remove from heat and stir in 200g chopped white chocolate until melted. Cool a little. Spread 2 cups of desiccated coconut on a tray. Dip each frozen cake completely into the chocolate, then roll in the coconut to coat all sides (it might help to hold each cake on a skewer). Firm up on baking parchment for at least 30 mins before serving (makes 20).
• Apple & marzipan tarts Thinly roll out a 375g pack puff pastry. Divide into squares (roughly 20 x 5cm), then prick each all over with a fork. Spread onto baking sheets. Peel, core and slice 2 Bramley apples into 2cm pieces. Place a small slice of marzipan on each square (you'll need about 200g), top with some apple and bake at 200C/180C fan/gas 6 for 10 mins until crisp. Dust with icing sugar to serve (makes 20).
• Lemon fancies Use a 4cm pastry cutter to cut out 20 circles from bought lemon tarts (you'll need 2 large tarts). Top each with a raspberry and dust with icing sugar.