Best 3 Sunshine Chicken Wings Recipes

SUNSHINE CHICKEN

Steps:

• Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.

TRULY CRISPY OVEN BAKED CHICKEN WINGS

Steps:

• If you are organised enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
• Adjust oven racks to upper-middle and lower-middle positions.
• Preheat oven to 250F/120C (all oven types - standard/convection/fan).
• Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
• Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
• Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
• Place wings on the lower middle oven rack and bake for 30 minutes.
• Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through.
• Remove baking tray from the oven and let it stand for 5 minutes.
• Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

SUNNY'S BBQ CHIP WINGS

Steps:

• Line a sheet tray with a wire rack. Using kitchen shears or a sharp knife, separate the chicken wings into drummettes and wings, discarding the wing tip joint.
• In a large paper bag add the flour, 2 tablespoons of salt and about 5 grinds of black pepper. In batches, toss the chicken wings in the bag until fully coated with flour. Place the coated wings on the wire rack at room temperature until the flour appears to be invisible or soaked into the skin, about 30 minutes.
• Meanwhile make the coating: In a small saute pan over medium-low heat, add the paprika, onion powder, and garlic powder. Toast the spices while tossing constantly to avoid burning until they are fragrant, about 5 minutes. Remove the spices from the heat and allow to cool completely. Once cooled add 1/2 teaspoon of salt and the sugar. Place in a bowl or paper bag for tossing.
• In a large pot, heat oil until a deep fry thermometer reaches 375 degrees F. Working in batches, add the chicken and fry until cooked through and crispy, 10 to 13 minutes each batch. Remove from oil and immediately add the fried wings to the bowl or paper bag filled with the coating and toss. Serve immediately.