Best 15 Sweet Spicy Chicken Wings Recipes

SWEET & SPICY CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. Place chicken in a 4-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or until chicken juices run clear. If desired, serve with ranch dressing and celery stalks.

FRIED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
• Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
• Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
• Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
• Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.

FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

SPICY-SWEET CHICKEN WINGS

Steps:

• Make the wings: Whisk hoisin, orange zest, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
• Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet, and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 20 minutes more.
• Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
• Arrange wings on platter, sprinkle with scallions, and serve with sauce.

SWEET AND SPICY ORANGE GLAZED CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F. Place chicken in large zip lock bag.
• In small bowl, mix orange marmelade, teriyaki sauce, and crushed red pepper together. Pour over chicken, coat well.
• Place chicken in single layer on large metal pan (a cookie sheet works fine). Bake at 350 degrees for approximately 30 minutes or until juice runs clear. Sprinkle with salt and pepper if desired.
• note: I always stick mine under the broiler for a few minutes, turning once, because I like my wings to be crispy. You could also do these on a grill.

SWEET AND SPICY CHICKEN WINGS

Steps:

• In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and peppea sauce, stir until warmed thoroughly bring to a quick boil and simmer.
• Place chicken in a 9 x 12 pan. Pour mixture over wings, and bake until brown at 275° for 3 hours. Baste every hour.

4 INGREDIENT SWEET AND SPICY CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees.
• Place wings in a greased 9 x 13 baking dish.
• Combine sauces and honey and pour over the wings.
• Bake for about an hour, or until juices run clear.

SWEET N' SPICY CHICKEN WINGS

Steps:

• Rehydrate dried mango by placing the pieces in a small bowl with the hot tea and leave until tea has cooled completely.
• Combine all marinade ingredients (including mango and tea) in a mini-processor and blend to make a fairly-smooth puree (it will not be completely smooth).
• Put chicken wings in a large ziploc bag and add marinade. Seal bag and massage marinade into chiciken wings. Refrigerate wings 8 hours or overnight. Remove from refrigerator 20 minutes before baking.
• Preheat oven to 375°F Empty chicken wings into a 9 X 13 inch baking dish. Bake for 1 1/2 hours, turning over after 1 hour and basting with marinade.
• Enjoy!

SWEET AND SPICY GRILLED CHICKEN WINGS

Steps:

• Whisk together first three ingredients. Set aside.
• Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.

SWEET AND SPICY BBQ CHICKEN WINGS

Steps:

• Arrange chicken wings on a grill pan. Cook in the Panasonic Countertop Induction Oven on "Auto Cook" setting 1 until browned, about 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Make barbeque sauce by whisking ketchup, vinegar, brown sugar, paprika, salt, pepper, and red pepper flakes together in a small sauce pan until well combined. Simmer for 5 minutes, stirring occasionally.
• Place cooked wings in a large bowl; pour desired amount of sauce over top and toss to coat well.

MARTHA'S SPICY SWEET CHICKEN WINGS

Steps:

• In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
• Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
• Sprinkle wings with sea salt and let stand 5 minutes before serving.

SPICY AND SWEET CROCK POT CHICKEN WINGS

Steps:

• 1. Place the chicken wings in the crock pot.
• 2. In a large bowl whisk together the soy sauce, vinegar, Worcestershire, brown sugar, honey, garlic, sriracha, ginger, pepper and onion powder. Pour over the wings and cook on high for 3 to 4 hours or low for 6 to 8 hours. Stirring once in a while to make sure wings are coated in sauce.
• 3. Remove wings from crock pot. Pour the sauce into a saucepan. mix the cornstarch with the water. Bring sauce to a boil and stir in the cornstarch . Cook until thickened. Pour over chicken wings and sprinkle with black sesame seeds and garnish with cilantro.

SWEET & SPICY GUAVA CHICKEN WINGS RECIPE - (4.2/5)

Steps:

• Melt guava jelly in medium microwavable bowl on HIGH 30 seconds or until melted. Add lime juice, black pepper and red pepper; mix well. Reserve 1/2 cup for glaze. Add garlic powder, oil and salt to remaining mixture in bowl. Pour into large resealable plastic bag. Prick chicken wings with fork. Add to marinade in bag; turn to coat well. Massage chicken wings and marinade for 4 to 5 minutes. Remove chicken wings from marinade. Thread chicken wings onto long double skewers. Discard any remaining marinade. Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning occasionally. Place chicken wings in large bowl. Add reserved guava jelly mixture; toss to coat well.

SRIRACHA SWEET AND SPICY CHICKEN WINGS RECIPE - (4.7/5)

Steps:

• 1. Melt butter in a saucepan and add ketchup, sugar, sriracha, salt and pepper 2. Taste sauce and adjust seasonings as necessary 3. Fill a deep pan 1/3 full with cooking oil and heat to 375 degrees 4. Cut chicken wings at the joints and discard wing tips 5. Dry wings thoroughly and leave at room temperate for a few minutes before frying to prevent oil from cooling down significantly once chicken is in 6. Add chicken to oil and stir to separate, try to keep oil temperature at 375 degrees 7. Cook until crisp and golden, about 8 minutes 8. While chicken is cooking, add green onions to sauce 9. Drain wings on paper towels and toss in sauce 10. Pile on plate and garnish with extra green onions

SWEET AND SPICY CHICKEN WINGS RECIPE - (4.5/5)

Steps:

• Whisk together first three ingredients. Set aside. Place wings on grill over low, direct heat. Grill 15 minutes per side, then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.