Sticky Guinness Chicken Wings Recipes

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

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:

• For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
• Preheat the oven to 425 degrees F.
• Spread the wings on a rimmed baking sheet and bake for 20 minutes.
• For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
• Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

Steps:

• Whisk tomato sauce, barbecue sauce, worcestershire sauce, sugar, seasoning and salt and pepper in a jug.
• Place chicken in a large, shallow ceramic dish. Pour over marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 2 hours. Preheat oven to 200c. Line 2 baking trays with baking paper. Place chicken in a single layer on 1 tray. Roast chicken turning once, for 25 to 30 minutes or until crisp and golden. serve with salad and potato wedges.

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.