HI COOPED UP COOKING WITH KATIE Fans! Here are the three recipes from today’s show!!
Honey Sriracha, Maple Chipotle & Pineapple Teriyaki Chicken Wings!!
First, here’s to make incredibly crispy oven-baked Chicken Wings:
4 lbs chicken wings
5 teaspoons baking powder (NOT baking soda)
1/2 teaspoon salt
Preheat oven to 250F
Line a baking tray with foil or parchment paper and then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
Place wings 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 and b ake 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 sauces of choice.
Now, here are the yummy mcyummy sauces….
Honey Sriracha Glaze
- 6 tablespoons butter
- 1/3 cup (113 g) honey
- 4 Tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 lime, juiced
Heat the butter on medium heat until melted. Add the remaining glaze ingredients, stir and bring to a boil. Let boil for 1 minute. Lower heat and simmer for 10 minutes. Toss with wings and serve.
Maple Chipotle Sauce
- 2 1/2 tablespoons red hot sauce, preferably Frank’s Red Hot
- 2 tablespoons unsalted butter, melted
- 1 canned chipotle pepper, minced
- 2 tablespoons maple syrup
In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.
Pineapple Teriyaki Glaze
- 1/4 cup butter
- 4 cloves garlic, minced
- 1 tablespoon minced or grated fresh ginger, about 1-inch knob
- 1/2 cup soy sauce
- 1/2 cup sake
- 3/4 cup (6-ounce can) pineapple juice
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
Add the soy sauce, sake, pineapple juice, rice vinegar and brown sugar. Bring up to a gentle boil and simmer for 3 minutes.