Sweet Sticky Dr Pepper Wings Recipes

Steps:

• Chill a metal bowl in the freezer.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. Add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook wings in the hot oil until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. Add garlic-hot sauce to wings and toss to coat. Transfer coated wings to a serving platter and garnish with green onion.

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:

• Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
• Heat a grill to medium heat.
• Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
• Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.

Steps:

• For Chicken Wings:
• Preheat oven to 375 degrees F.
• Place the wings onto a nonstick baking sheet and season with salt and pepper. Cover with foil and bake 30 minutes.
• In a large measuring cup whisk together orange marmalade, poultry seasoning and chili sauce and set aside.
• Remove chicken from oven and turn oven to broil. Remove foil and pour sauce over top of wings making sure they are thoroughly coated. Place back in oven and broil for 5 minutes. Keep an eye on them to make sure the sauce does not burn.
• For Onion Rings:
• Combine sliced onions and buttermilk in a large bowl. Toss to coat and let soak for 5 minutes.
• Pour oil into large skillet over medium heat and heat to 375 degrees F.
• Mix flour, cornmeal and paprika in a baking dish. Drain onion rings. Working in batches, add a few onion rings to flour mixture at time and turn to coat. Add to the hot oil and fry until golden brown, about 2 minutes. Drain on a brown paper bag or paper towels. Sprinkle with salt and pepper and serve.
• If not serving immediately the rings can be held in a 250 degrees F oven for up to 15 minutes.

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:

• Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
• Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
• Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
• Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
• Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
• Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.

Steps:

• Dry brine the wings: Set a wire rack inside a rimmed baking sheet.
• In a small bowl, combine the salt, sugar, and gochugaru.
• Add the wings to a large bowl and sprinkle with the dry brine, tossing to coat evenly. Arrange the wings right side up on the wire rack and refrigerate, uncovered, for at least 4 hours, or overnight.
• Confit the wings: Preheat the oven to 300°F (150°C).
• Transfer the brined wings to an 8 x 11-inch baking dish. Scatter the ginger, garlic, and scallions around the wings. Pour the olive oil into the baking dish, adding more oil if needed to ensure the wings are fully submerged.
• Cover the baking dish with aluminum foil and place on a rimmed baking sheet. Bake for 2½-3 hours, until the meat starts to pull away from the bones, but is still intact and tender.
• Line a baking sheet with foil. Remove the wings from the oven and let cool slightly. Lift out of the oil and drain well, then set on the prepared baking sheet. Transfer to the refrigerator and chill for at least 1 hour. If desired, reserve the leftover oil to confit more wings. The oil will keep in an airtight container in the freezer for up to 2 month.
• Meanwhile, make the sauce: In a medium pan over medium heat, combine the rice vinegar, soy sauce, honey, garlic, ginger, and gochujang. Cook, stirring often, until the sauce is bubbling and thickened, 3-4 minutes. Remove the pan from the heat and set aside.
• Fry the wings: Heat the canola oil in a large Dutch oven over high heat until it reaches 350°F (180°C).
• Make the batter: Add 1 cup of cornstarch to a large bowl and set aside. Add the remaining cup of cornstarch to a separate large bowl, along with the flour, salt, and water and whisk until smooth with no lumps.
• Coat a chicken wing in the cornstarch, shaking off excess, then gently dredge the wing in the batter, letting any excess drip off.
• Working in 2 batches, add the wings to the hot oil and fry for 4-5 minutes, until golden brown and crispy. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the wings to a large bowl and pour the sauce over. Toss to coat well.
• Transfer the wings to a serving platter and pour more sauce over, then garnish with toasted sesame seeds, cilantro, and scallions.
• Enjoy!

Steps:

• Marinate wings in sea salt, sugar, garlic powder, black pepper and one Tablespoons soy sauce for 30 minutes.
• Cook wings on med heat until the sugar starts to brown.
• Add one Tablespoons soy sauce, Red Pepper Flakes and Dr Pepper.
• Turn heat up and cook until the liquid cooks down to a glaze and starts to brown.
• Serve with favorite beverage.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the ketchup, garlic, sugar, half the sweet chilli sauce and the soy sauce with some seasoning. Tip in the wings and toss to combine so that they are all coated. Transfer to a large roasting tray or two smaller ones, in a single layer. Roast for 35-40 mins until cooked through and golden.
• Meanwhile, make the slaw. Mix the vegetables with remaining chilli sauce, salad cream or mayo and seasoning. Pile the wings onto a large platter and transfer the slaw to a serving bowl. Let everyone dig in and help themselves.

Steps:

• Grilling method: Indirect High
• 1. Chop the wings between the joints into 3 pieces. Discard the wing tips or save for another use. In a small bowl, mix the salt, cinnamon, cumin, garlic powder, and cayenne together. Season the chicken wings with the spice mixture. Cover and refrigerate while building the fire.
• 2. Build a charcoal fire in an outdoor grill for indirect high grilling and let burn until the coals are almost completely covered with white ash.
• 3. Meanwhile, pulse the chutney and pomegranate molasses in a food processor until the chunky bits of mango are minced. Transfer to a bowl and set aside.
• 4. Lightly oil the grill grate. Place the wings on the cooler area of the grill and cover. Grill for 15 minutes. Turn the wings and cook until they are browned and show no sign of pink when pierced at the thickest part near a bone, about 20 minutes longer. During the last few minutes, brush the tops of the wings with half the chutney mixture.
• 5. Turn the wings, moving them to the hotter area, directly over the coals. Brush with the remaining chutney mixture. Cook, turning occasionally, until the wings are glazed, about 2 minutes. (Although most of the fat will have cooked away by this point, the wings are likely to flare up, so adjust the final glazing time as needed.) Transfer to a platter and serve hot.