You've heard of Sticky Chicken. Just the name conjures up images of gooey goodness.
To most of you around the US reading this blog, Sticky Chicken is a dish made with seasoned bone-in chicken marinated in a brown sugar, syrup or honey mixture. It may even have an Asian influence, using soy and teriyaki sauce in marinade. Once it's cooked, the result is...well...it's hard to resist licking your fingers with every bite!
In South Louisiana, Sticky Chicken is far from sweet. Our Cajun version of Sticky Chicken is essentially a one-pot meal of smothered chicken or chicken stew. It starts with bone-in chicken pieces, which are dusted in flour and browned in a heavy pot. The parts of the chicken that "stick" to the pot produce some incredible flavor! The chicken is then smothered in seasoning vegetables and served over rice.
Let's go with the sweet version of Sticky Chicken that most of you know. Today we're making it an appetizer using bone-in chicken wings and our Steen's Pure Cane Syrup. These great little wings are done in 30 minutes using your pressure cooker and oven. Highly recommended for small family gatherings with a board game or a movie. And napkins!
Sticky Chicken Wings
4 lbs chicken wings
2/3 cup Steen’s Cane Syrup
2 tsp minced garlic
¼ cup Worcestershire sauce
1 Tbsp Creole seasoning blend
½ tsp cayenne pepper sauce
Leaving the skin intact, cut chicken wings into drums and flats, discarding the tips. Place wing pieces in an instant pressure cooker pan coated with cooking spray. In a bowl, whisk together the syrup, garlic, Worcestershire sauce, seasoning and pepper sauce. Set the pressure cooker on high pressure and cook for 15 minutes. While the cooker is releasing pressure, preheat oven to broil. Once pressure is released, use tongs to carefully place wings onto a baking sheet lined with foil. Baste wings with sauce from the cooker and sprinkle tops with Creole seasoning. Broil for 5-7 minutes, being careful not to allow the wings to burn. Remove from oven and place wing pieces on a serving dish. Devour!