Jelly Glazed Wings for #BakingBloggers

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I love being part of blogging groups, it makes me put on my thinking cap, try something new and different and I end up with delicious food.   

For Baking Bloggers this month, January,  Sue of Palatable Pastime challenged us to "bake up your favorite recipe using jams, jellies, preserves, etc".  

So I had fun.  I love wings, and am always trying out new and fun recipes.  I've got a goal in mind, a dimly remembered dish I enjoyed many years ago in a Chinese restaurant.  The sauce on the wings was so memorable, that well, here it is 15+ years later and I'm still trying to get it right.  

And having fun eating the results. 

Jelly Glazed Wings


I had a package of chicken wings in the freezer that I'd already baked, and frozen.  I like doing that as then I can make a quick meal, cause the wings are already cooked and tender.   And with this recipe, I didn't even bother thawing them first.

Jelly Glazed Wings

This time round I basically made two versions of the same dish, adding more stuff to get the taste to where I wanted it.  And this first version, was good, but missing, something.  Which it turned out, was the Thai Green Curry paste.  That made the final version, so good.

Jelly Glazed Wings


Both versions were good, but I think I like the second one best, so that's the one I'm sharing.   

I started with already baked wings - I bake them for about 20 minutes in a 350-375 degree oven, then turn the oven down to 325 and let them bake an additional 20-30 minutes.  They're baked, have a little color and are usually pretty tender.   I then freeze them in a single layer, and pull out a few at time for a meal. 

For these wings I used some jam I'd made before Christmas, using frozen strawberries and frozen cranberries I'd had hiding in my freezer.  

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Jelly/Jam Glazed Wings

Jelly/Jam Glazed Wings

Yield: 2 Servings
Author: altairgate
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
These have a sweet glaze with a bit of kick from the sweet chile sauce and the Thai Green Curry Paste.

Ingredients

Jelly Glaze Sauce
  •  4 tablespoons of Jelly or jam, melted
  • 2 tablespoons Green Thai Curry Paste
  • 2 tablespoons Sweet Hot Chile Sauce
  • 12-16  baked Chicken wings, drums and flats (6-8 whole wings)

Instructions

  1. Preheat oven to 375 degrees.
  2. Melt the jelly or jam by heating it a little either on the stove-top or in the microwave. 
  3. Whisk in the Green Thai Curry Paste and the Sweet Hot Chile Sauce.
  4. Place the chicken wings in single layer on a greased pan with sides.  Baste, brush or spoon on the resulting sauce onto some baked Chicken wings, in a thin layer.   Bake for 20 minutes, then baste the wings again and bake an additional 10-15 minutes.  Serve. 

Calories

773.90

Fat (grams)

52.63

Sat. Fat (grams)

10.85

Carbs (grams)

42.07

Fiber (grams)

3.81

Net carbs

38.26

Sugar (grams)

23.92

Protein (grams)

34.69

Sodium (milligrams)

892.13

Cholesterol (grams)

188.88
Did you make this recipe?
Tag @altairgate on instagram and hashtag it #jellyglazedwings

Baking Bloggers January 2021

Using Jams & Preserves in Baking

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof.

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