Chicken Wings With Sweet And Spicy Pepper Glaze Recipes

Steps:

• Preheat oven to 425°. Line two 15x10x1-in. baking pans with foil and coat with cooking spray; set aside. , Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a shallow bowl, combine flour, baking powder, pepper, salt and garlic powder. Add wing pieces, a few at a time, and toss to coat; shake off excess., Place on prepared baking sheets. Bake until no longer pink, 40-50 minutes, turning once. Meanwhile, in a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; simmer until thickened, 5-7 minutes, stirring frequently. Drizzle over wings; toss to coat. If desired, top with chopped green onions.

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.

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

Steps:

• For the glaze, melt the butter in a heavy-bottomed saucepan. Add the bell pepper and garlic and sauté until tender, about 8 to 10 minutes. Add the remaining ingredients and simmer until the peppers are very soft, about 15 minutes. Transfer to a food processor and purée until smooth. Strain and set aside until ready to serve.
• To prepare the "chicken wings," skin and bone the chicken wings or thighs and roughly chop. Transfer the chicken meat to the bowl of a food processor fitted with a metal chopping blade, and pulse on and off until smooth. Add the garlic, shallots, sugar, red pepper and salt, and blend thoroughly. Add the egg whites and heavy cream and process until just combined.
• Work with one wrapper at a time while keeping the others tightly covered so they do not dry out. Brush each wrapper with the beaten egg and egg yolk mixture. Cut into quarters to produce 4 equal squares. Place a teaspoonful of the chicken mixture in the center of each square. Place a pinch of crumbled blue cheese on the chicken filling and press it into the center. Fold up the corners of the squares to form a tight bundle around the chicken and blue cheese filling. Brush each bundle with the egg mixture and roll in the panko to coat. Refrigerate until the remaining bundles have been made.
• Heat the vegetable oil to 350°F (175°C) in a deep-fryer or a tall stockpot. Fry the "chicken wing" bundles until golden brown and cooked through, about 4 to 5 minutes. An instant-read thermometer inserted into one of the bundles should reach 160°F (80°C) when they are done. Remove from the oil and drain on paper towels. Serve with the sweet-and-spicy glaze.

Steps:

• Preheat the oven to 425 degrees F. Spray a large rimmed sheet tray with nonstick spray.
• Place the chicken on the sheet tray and sprinkle lightly with salt and pepper. Bake until cooked through and crisp, about 45 minutes.
• Meanwhile, combine the honey, soy sauce, vinegar, butter, garlic, chipotle and ginger together in a medium saucepan. Bring to a simmer and cook on low until thick and syrupy, about 15 minutes.
• Add the cooked wings to the bowl of sauce. Toss until completely coated. Add to a platter and sprinkle with the green onions.

Steps:

• Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
• Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
• Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
• Arrange wings on platter, sprinkle with scallions, and serve with sauce.

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.