Forevermamas Hawaiian Chicken Wings Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
• Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
• Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
• Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
• To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

Steps:

• Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
• In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

Steps:

• Cut chicken wings into 3 sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. (Place floured wings in refrigerator; this helps flour to adhere to chicken.) In an electric skillet or deep fat fryer, heat oil to 350 degrees Fahrenheit. Fry wings, a few at a time, until juices run clear, about 8 - 10 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic scallions and jalepeno (optional). Dip fried wings in sauce. Serve immediately.
• NOTE: I normally double the sauce cause it's great and adds more flavor. For a crispy result and for a great end product, the temperature of the oil and fry time is essential. Therefore if you find that your wings aren't crispy enough when cooked for the 8 - 10 minutes, fry them up a little longer until they are crispy!

Steps:

• In a large bowl (non metallic) combine pineapple, barbecue sauce, soy sauce and ginger in.
• Add chicken, turning to coat all sides.
• Cover and marinate 15 minutes in refrigerator.
• Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking.
• Discard any remaining marinade.
• Garnish with pineapple wedges if desired.

Steps:

• Remove wing tips from chicken and cut apart at joint.
• Combine remaining ingredients.
• Marinate chicken wings for at least 24 hours.
• Preheat oven to 375.
• Bake for 1 hour.
• Serve warm.

Steps:

• Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
• Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
• Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
• Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

Steps:

• Cut off and discard the small tip of each wing.
• Cut main wing at joint.
• Combine first 8 ingredients and stir until dissolved.
• Pour over chicken and marinate overnight.
• Be sure sauce covers all pieces.
• Drain and save marinade.
• In large skillet, heat a small amount of oil and brown chicken on all sides over medium.
• When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes.
• Stir and add more marinade if necessary.