Best 4 Sunnys Spicy Pbj Wings Recipes

SUNNY ANDERSON'S SPICY PB&J WINGS

Steps:

• /*-->*/ Prep the wings: Place the wings on a baking sheet and season both sides with salt and pepper
• Pour the flour in a paper bag or large bowl and toss the wings in the flour in batches, then place on a wire rack set inside a baking sheet or on the counter
• Rest for at least 30 minutes to get to room temperature, and up to 2 hours
• Make the sauce: In a small pot over medium heat, combine the peanut butter, Sriracha, soy sauce, jelly and coconut cream
• Slowly whisk in the hot water to loosen the mixture
• Bring the sauce to a simmer, then whisk as it thickens, about 5 minutes
• Taste and season with a pinch of salt, if needed, and a few grinds of black pepper
• Fry the wings: In a Dutch oven, large pot or fryer, pour enough oil to deep-fry wings, about 6 inches
• Heat oil to 360°F
• When you add your wings, the temperature will settle at 350°F
• Try to keep it there by adjusting the heat
• Fry the wings in batches until golden brown, 12-14 minutes
• Drain on paper towels
• Sauce and garnish the wings: Place some of the sauce in a large bowl and toss the wings in batches, adding more sauce to thoroughly coat
• Place wings on a serving tray and sprinkle with chopped peanuts
• Serve warm

SPICY HERB BAKED WINGS

Steps:

• Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
• Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
• Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

SUNNY'S HOT CHICKEN WINGS

Steps:

• Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
• Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
• Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
• Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
• Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
• Combine all ingredients in a large bowl and set aside until ready to use.
• Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.

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.