Best 7 Sunnys Racked Wings With Mustard Bbq Sauce Recipes

SUNNY'S RACKED WINGS WITH MUSTARD BBQ SAUCE

Steps:

• In a medium saucepot on medium-high heat, add the mustard, beer or tea, cane syrup, hot sauce, white vinegar, Worcestershire sauce, garlic, a pinch of salt and plenty of grinds of black pepper. Simmer until slightly thickened, about 30 minutes.
• Heat a grill for indirect cooking to 375 degrees F.
• Place the wings on a wire rack, then top with a second wire rack and secure with wire on both sides. Sprinkle on both sides with salt, pepper and a dusting of paprika. Place on the grill over the indirect heat, meat-side down. Close the grill and cook for about 15 minutes. Baste with the sauce, then flip the wings and brush with more sauce. Continue to grill until the wings are golden and the sauce is set and sticky, about 15 minutes more. Serve with the bread and pickles.

SUNNY'S ROOT BEER BBQ WINGS

Steps:

• For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
• For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
• In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
• In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

STICKY ONION CRUNCH WINGS

Steps:

• Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
• To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
• In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
• Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.

SUNNY'S SPICY HAWAIIAN BBQ SAUCE

Steps:

• In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup.
• Let the sauce cool. When close to room temperature, stir in the cilantro.

SUNNY'S ROASTED FINGERLINGS AND MUSHROOMS WITH A MUSTARD CREAM SAUCE

Steps:

• For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots. Stirring constantly, cook until the shallots and peppers soak up the wine and the wine evaporates, about 5 minutes. Season with a pinch of salt and a few grinds of black pepper. Add the cream, mustard and lemon zest. Increase the heat slightly, and continue to cook and stir until the liquid slightly reduces and thickens, about 8 more minutes. Remove from the heat and stir in the parsley.
• For the fingerlings and mushrooms: Place a large baking sheet in the oven and preheat the oven to 425 degrees F.
• In a large pot, add the potatoes, a nice pinch of salt and cover with an inch of water. Bring to a boil and boil the potatoes for 5 minutes. Turn off the heat and allow the potatoes to sit for 5 more minutes. Drain and air-dry the potatoes.
• Remove the baking sheet from the oven and quickly scatter half of the rosemary and thyme on it. Arrange the potatoes and mushrooms over the herbs. Spritz the entire baking sheet with the lemon juice and drizzle everything lightly with the olive oil. Place the remaining herbs over the top. Roast until the potatoes are tender and the mushrooms are darker in color and tender, 30 to 35 minutes, tossing halfway through.
• Remove the herbs and serve warm, at room temperature or chilled, with a drizzle of the sauce, served at the same temperature as the dish.

TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)

Steps:

• Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.

SUNNY'S GRILLED SHRIMP WITH SUNNY'S 1-2-3 BBQ SAUCE

Steps:

• Preheat a grill or grill pan to medium low.
• Arrange the shrimp on the skewers, leaving a bit of space between each one. In a small bowl, vigorously whisk the lemon juice and olive oil. Brush this on both sides of the shrimp and let rest just 1 minute.
• Put some Sunny's 1-2-3 BBQ Sauce in a bowl for brushing on the shrimp; reserve the remaining sauce in a separate bowl for serving.
• Grill the shrimp until they just begin to turn color and become only slightly opaque. As this happens, flip the skewers and begin to brush right away with my 1-2-3 BBQ Sauce. Cook until the shrimp are almost completely opaque, just a few minutes more. Remove to a plate and cover lightly with aluminum foil to allow them to finish cooking through from the heat of the grill.
• Serve with the reserved sauce on the side.
• In a small saucepot over medium heat, add the shallots and enough olive oil to just coat them. Season with a pinch of salt and more pepper than normal. Saute the shallots until translucent and tender, about 5 minutes. Add the ketchup and cook until it loses its bright red color, a few minutes more. Add the brown sugar and cook until it dissolves and blends in with the sauce. Cover and simmer over low heat for 15 minutes. Taste again for seasoning. Use everywhere!