Chicken Wings In Ok Sauce Recipes

Steps:

• Place tomato ketchup,brown sauce,sugar,chinese 5 spice,soy sauce and cup of water in a saucepan and boil until sugar has desolved. Stir, then turn heat down and simmer for 30 mins.Add extra water if mixture starts to thicken.
• Put sauce to one side.
• In a small glass mix corn starch with 5 tsps water.
• Slice onion and capsicum in strips and put to one side.
• Wash and dry wings. Remove wing tips and put them in waste bin.
• Cut wings in two at the joints and put at one side.
• In a bowl large enough to hold the wings put the beaten egg, plain flour,self raising flour and salt and mix until all ingrediants are smoothly combined.
• Add wings and mix until they are well coated with batter.
• Heat enough oil to deep fry the wings in a wok until a small amount of batter sizzles when dropped inches.
• Add enough wings to oil (but don't overfill) and cook until brown and crisp.Drain on kitchen paper towel and place in a warm oven .Keep adding wings that are left until all wings are cooked.and add these to the ones in the oven. .
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• Empty oil from wok through a sieve and wipe wok clean. Put two tbl sps of oil
• back in the wok and stir fry the onion and capsicum for one miute on high heat.
• Turn down the heat.
• Pour in enough Ok sauce to cover the onion and capsicum. Add enough cornstarch mix to slightly thicken the sauce. Add the wings and toss them until they are covered. Put them on a warmed platter and replace them in a warm oven to keep warm. Enjoy.

Steps:

• Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes.
• Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes.
• Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes.

Steps:

• Add all ingredients except butter and cream cheese to large saucepan.
• Bring to boil.
• Turn heat down and simmer until dried chiles are rehydrated and onions are cooked (add more water if necessary).
• Puree with the butter and cream cheese.
• Add more Chipotles if spicier sauce is desired.
• Serve on Chicken with ranch dressing and fresh celery if desired.

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

Steps:

• Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
• Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
• Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve with remoulade sauce.

Steps:

• Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
• Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
• Marinate wings in refrigerate 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).