Sticky Finger Lickin Chicken Recipes

Steps:

• Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.

Steps:

• Preheat oven to 250 degrees. In a small bowl, blend all spices. Rub spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and place in refridgerator.
• Finely chop onion and set aside.
• When ready to roast chicken, place in a shallow baking pan, and sprinkle with onions.
• Roast, uncovered, for an hour, basting chicken every fifteen minutes with pan juices. Juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown.
• Let chicken rest about 10 minutes before serving.

Steps:

• Throw nibbles in frypan with olive oil, sear, sear, sizzle, sizzle, to get it lightly sealed (about 3 mins of tossing in pan)
• Stick the lid on to cook almost through for about 10 mins or until your gut instinct says it's more than half done.
• Pour in the soy sauce and honey, turn and coat all nibbles, simmer on low, leave lid on while you do whatever else needs doing for your meal. It's pretty forgiving, you can leave it to sit like this for quite a while.
• Scrape all the chook up one end of the pan while draining juices down the other end. This is where you turn the TV cameras off, it's not a glamorous step but it works! I get a clean coffee mug, about 1/4 full of cornflour, and I quickly dip the mug into the juices and stir, dip and stir, dip and stir. Pour the contents into the pan. Rinse the mug before it cements : ))).
• Stir the chook around in the sauce, til it's thickened to your liking.
• Serve and Enjoy.

Steps:

• Pour canola oil into a large frying pan and heat over medium heat.
• Add chicken pieces and brown well.
• Remove chicken and place in a 9x13-inch baking pan.
• Preheat oven to 350°F.
• Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
• Sauté about 2 minutes.
• Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
• Pour sauce mixture into frying pan with onion and stir to combine.
• Simmer sauce for 15-20 minutes to allow the flavors to blend.
• Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
• Bake chicken for 30 minutes or until juices run clear.
• Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.

Steps:

• Preheat the oven to 200c/gas 6
• Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.
• Dust the chicken in the seasoned flour then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.
• Transfer to a serving plate and keep those napkins handy!

Steps:

• Preheat oven to 375 degrees.
• Spray 8x8 pan with nonstick cooking spray.
• Remove skins from drumsticks.
• Rub salt and pepper to taste on chicken.
• Place in pan.
• Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
• Place chicken in oven.
• Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
• After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
• Serve and enjoy!