Sweet And Sour Glazed Chicken Wings Recipes

Steps:

• Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint.
• Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more.
• Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
• Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush.
• Sprinkle the remaining scallion greens over the top of the wings. Serve while hot.

Steps:

• Preheat oven to 425°.
• Cover shallow baking pan with foil and spray with cooking spray.
• Spread chicken wings in a single layer in pan.
• Brown wings for 20-30 minutes.
• Remove from oven and drain fat from pan, sprinkle with salt and pepper.
• Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.
• Cook over medium heat until thick and glossy, stirring constantly.
• Cover chicken wings with half of the sauce.
• Reduce heat to 350° and bake 30 minutes.
• Turn wings, cover with remaining sauce, bake 30 minutes more.

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved., Meanwhile, using a sharp knife, cut through the 2 wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.

Steps:

• Preheat the air fryer to 380 degrees F (190 degrees C). Spray basket with cooking spray.
• Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika; pour into a resealable plastic bag. Place some of the chicken wings into the bag and give it a good shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.
• Place chicken wings in the air fryer basket, and cook, flipping halfway through, 22 to 23 minutes.
• Meanwhile, combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir cornstarch and water together in a small bowl, pour into the saucepan, and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.
• Increase air fryer temperature to 400 degrees F (200 degrees C) and cook wings until cooked through and crispy brown, about 2 more minutes.
• Pour sauce into a large bowl and add the cooked wings. Toss to coat well. Garnish with sesame seeds and green onion and serve immediately.

Steps:

• Preheat oven to 450 degrees, with racks in middle and upper thirds. Arrange chicken wings in a single layer on two rimmed baking sheets; season with salt and pepper. Bake until deep golden brown, crisp, and cooked through, 45 to 50 minutes, flipping chicken and rotating sheets halfway through.
• Meanwhile, in a medium saucepan, combine pomegranate juice, sugar, and 1 teaspoon salt. Bring to a boil over high and cook until mixture is reduced by three-quarters (it should coat the back of a spoon), 35 to 40 minutes. Stir in chili powder and cayenne pepper (optional).
• Transfer wings to a large bowl, add pomegranate glaze, and toss until coated. Serve warm or at room temperature.

Steps:

• 1. In saucepan combine sugar and cornstarch. Blend well. Add vinegar, oil, ketchup and garlic salt. Stirring constantly , Cook over medium heat til it thickens and is bubbly. After it boils cook 1 min. Pour over chicken (I like wings) and cook in slow cooker apx 4 hours on low.

Steps:

• Preheat oven to 475 degrees. In a small saucepan, whisk together soy sauce, vinegar, honey, garlic, and ginger. Bring to a simmer over medium-high and cook, stirring occasionally, until mixture thickens and is reduced by half, 30 minutes. Pour through a fine-mesh sieve into a large bowl; discard solids. You should have 2/3 cup sauce.
• Meanwhile, arrange chicken wings in a single layer on a rimmed baking sheet. Bake until golden, crisp, and cooked through, 35 minutes. Drain fat from sheet and, with tongs, transfer wings to bowl with sauce. Toss until wings are coated and most of sauce is absorbed, about 3 minutes. To serve, sprinkle with sesame seeds and chives, if desired.

Steps:

• In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume). Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Cool the sauce before using.
• In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil. Cook the wings until they float, 10 to 12 minutes. Remove the wings from the oil, drain and cool. (Do not discard the oil.) Refrigerate the wings until serving.
• To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes. Remove the wings from the oil and allow them to drain. Transfer the wings to a large bowl and season with salt and pepper. Pour the sauce over the wings and toss to coat.

Steps:

• Rinse and drain chicken wings.
• Combine remaining ingredients to make glaze.
• Add chicken wings and stir gently to coat.
• Cover bowl and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees.
• Line a baking pan with aluminum foil and arrange wings on pan.
• Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown.
• Serve immediately.