RECIPE FOR STICKY WINGS RECIPES

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CARAMELIZED BAKED CHICKEN LEGS/WINGS RECIPE - FOOD.COM



Caramelized Baked Chicken Legs/Wings Recipe - Food.com image

Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper

Steps:

  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
  • Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
  • Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.
  • Could also use wings or pork ribs.

Nutrition Facts : Calories 535.6, FatContent 26.7, SaturatedFatContent 7, CholesterolContent 157, SodiumContent 1538.5, CarbohydrateContent 37.6, FiberContent 0.3, SugarContent 36.2, ProteinContent 37.1

ORANGE GLAZED CHICKEN WINGS RECIPE | ALTON BROWN | FOOD ...



Orange Glazed Chicken Wings Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Categories     appetizer

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 appetizer servings

Number Of Ingredients 7

12 whole chicken wings
1 (6-ounce) can frozen orange juice concentrate
3 tablespoons hoisin sauce
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  • Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  • Preheat the oven to 425 degrees F.
  • Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  • During the last 20 minutes of cooking the chicken, place the orange juice concentrate, hoisin sauce, honey, soy sauce, rice wine vinegar and red pepper flakes into a small saucepan, stir to combine and bring to a simmer over medium-high heat. Reduce the mixture to about 1/2 cup, approximately 5 to 10 minutes. Remove from the heat and allow to cool at least 5 minutes.
  • Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.

More about "recipe for sticky wings recipes"

CHICKEN WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES
I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
    3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
    4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
    5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
    6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
    7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
    8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
    9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
    10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
    11. Season to perfection and serve with the sticky chicken wings, right away.
See details


STICKY HONEY-SOY CHICKEN WINGS RECIPE | TYLER FLORENCE ...
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 25 minutes
Category appetizer
  • Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
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HOT WINGS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Who doesn't love hot wings? They're the perfect help-yourself starter. These are roasted to give them that distinctive crunch and glazed with soy and Sriracha
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Starter
Calories 518 calories per serving
  • Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.
See details


CARAMELIZED BAKED CHICKEN LEGS/WINGS RECIPE - FOOD.COM
Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 535.6 per serving
  • Could also use wings or pork ribs.
See details


ORANGE GLAZED CHICKEN WINGS RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category appetizer
  • Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
See details


CHICKEN WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES
I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
    3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
    4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
    5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
    6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
    7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
    8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
    9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
    10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
    11. Season to perfection and serve with the sticky chicken wings, right away.
See details


CARAMELIZED BAKED CHICKEN LEGS/WINGS RECIPE - FOOD.COM
Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chicken and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMELIZED TO AVOID DISAPPOINTMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 535.6 per serving
  • Could also use wings or pork ribs.
See details


ORANGE GLAZED CHICKEN WINGS RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category appetizer
  • Remove the wings from the oven and transfer to a large mixing bowl along with the glaze and toss to coat. Serve warm.
See details


CHICKEN WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES
I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 779 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
    3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
    4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
    5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
    6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
    7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
    8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
    9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
    10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
    11. Season to perfection and serve with the sticky chicken wings, right away.
See details


JAPANESE CHICKEN WINGS RECIPE | ALLRECIPES
Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
From allrecipes.com
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EASY BAKED STICKY CHINESE CHICKEN WINGS - ENTERTAINING ...
Oct 07, 2018 · The sticky sauce boils during baking and it will get all over your oven if the sides of your dish are too low. mixing bowl and spoon; tin foil; How to make sticky Chinese chicken wings. Making this sticky Chinese chicken wings recipe is about as easy it gets. Basically, you put the wings …
From entertainingdiva.com
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WINGER'S STICKY FINGERS COPYCAT RECIPE - SIX SISTERS' …
Feb 02, 2022 · Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients. This cookbook includes copycat recipes …
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SAUCY, STICKY CHICKEN WING RECIPES FOR SUPER BOWL SUNDA…
Feb 13, 2022 · Amy Schumer and her husband, chef Chris Fischer, share a recipe for their easy baked wings coated in a "sweet and succulent glaze," and served with tangy parsley-and-shallot …
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STICKY CHICKEN WINGS - COOK2EATWELL - RECIPES
May 21, 2018 · Arrange the chicken wings, in a single layer, on the cooling rack, skin side up. Bake the chicken wings for 15 minutes. Make the Sticky Barbecue Sauce. While the wings continue to cook, make the sticky …
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JAPANESE CHICKEN WINGS RECIPE | ALLRECIPES
Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
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RECIPE: EDDIE JACKSON'S CAJUN STICKY WINGS - CBS NEWS
Feb 04, 2021 · The former NFL cornerback, now a chef and MVP on the Food Network, offers a Super Bowl-worthy recipe from his cookbook, "Game-Day Eats: 100 Recipes for …
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EASY BAKED STICKY CHINESE CHICKEN WINGS - ENTERTAINING ...
Oct 07, 2018 · The sticky sauce boils during baking and it will get all over your oven if the sides of your dish are too low. mixing bowl and spoon; tin foil; How to make sticky Chinese chicken wings. Making this sticky Chinese chicken wings recipe is about as easy it gets. Basically, you put the wings …
From entertainingdiva.com
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BOURBON PEACH CHICKEN WINGS RECIPE: STICKY, SWEET & CRISPY …
Crispy oven-baked chicken wings are coated in a sweet peach and bourbon barbecue sauce. Oh, my. This easy glazed chicken wings recipe is simple to make and will keep fans happy while watching the game. Just be sure to print out plenty of copies of the easy recipe…
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WINGER'S STICKY FINGERS COPYCAT RECIPE - SIX SISTERS' …
Feb 02, 2022 · Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients. This cookbook includes copycat recipes …
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THE 9 BEST CHICKEN WINGS RECIPES | SOUTHERN LIVING
Oct 19, 2021 · Whether you're looking for a baked chicken wings recipe, an air fryer chicken wings recipe, or an easy chicken wings recipe, we've covered all the bases in this delicious collection. Of course we included a buffalo chicken wings recipe, as well as a few Asian-inspired chicken wing recipes. Wings …
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SAUCY, STICKY CHICKEN WING RECIPES FOR SUPER BOWL SUNDA…
Feb 13, 2022 · Amy Schumer and her husband, chef Chris Fischer, share a recipe for their easy baked wings coated in a "sweet and succulent glaze," and served with tangy parsley-and-shallot …
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May 21, 2018 · Arrange the chicken wings, in a single layer, on the cooling rack, skin side up. Bake the chicken wings for 15 minutes. Make the Sticky Barbecue Sauce. While the wings continue to cook, make the sticky …
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CRISPY KOREAN CHICKEN WINGS WITH GOCHUJANG SAUCE ...
Jan 29, 2012 · Once all the chicken wings are fried, keep them in the oven for 15 more minutes or until the last batch is cooked through. Double-check by cutting into one- juices should run clear, there should be no red or pink. Reheat the sauce, then toss the crispy chicken wings …
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JAPANESE CHICKEN WINGS RECIPE | ALLRECIPES
Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
From allrecipes.com
See details


EASY BAKED STICKY CHINESE CHICKEN WINGS - ENTERTAINING ...
Oct 07, 2018 · The sticky sauce boils during baking and it will get all over your oven if the sides of your dish are too low. mixing bowl and spoon; tin foil; How to make sticky Chinese chicken wings. Making this sticky Chinese chicken wings recipe is about as easy it gets. Basically, you put the wings …
From entertainingdiva.com
See details


WINGER'S STICKY FINGERS COPYCAT RECIPE - SIX SISTERS' …
Feb 02, 2022 · Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients. This cookbook includes copycat recipes …
From sixsistersstuff.com
See details


SAUCY, STICKY CHICKEN WING RECIPES FOR SUPER BOWL SUNDA…
Feb 13, 2022 · Amy Schumer and her husband, chef Chris Fischer, share a recipe for their easy baked wings coated in a "sweet and succulent glaze," and served with tangy parsley-and-shallot …
From people.com
See details


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May 21, 2018 · Arrange the chicken wings, in a single layer, on the cooling rack, skin side up. Bake the chicken wings for 15 minutes. Make the Sticky Barbecue Sauce. While the wings continue to cook, make the sticky …
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