Caramelized Baked Chicken Party Wings Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish.
• Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
• Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
• Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
• Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.
• Could also use wings or pork ribs.

Steps:

• Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
• At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
• Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.

Steps:

• Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.

Steps:

• Preheat oven to 375°F.
• Place chicken in a 9x13-inch baking dish.
• Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• Bake at 375°F (190°C) for one hour or until sauce is caramelized.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

Steps:

• In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

Steps:

• Blend the water, sugar, peanut butter, soy sauce, honey, garlic, and wine vinegar together over medium heat in a large electric skillet till the sugar has dissolved and the consistency is smooth.
• Put the wings in the sauce, cover it and let it simmer for 30 seconds.
• Now uncover it and let it simmer for 30 minutes till the wings become soft and the sauce thickens, occasionally putting sauce over the wings.
• Add sesame seeds.

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.

Steps:

• 1. Preheat oven to 375°F.
• 2. Place chicken in a 9x13-inch baking dish.
• 3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• 4. Bake at 375°F (190°C) for one hour or until sauce is caramelized.