Sticky chicken (ingredients, brown sugar, cayenne pepper, paprika)
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I know so many of you are fine cooks. I am asking if any of you remember a chicken recipe we used to call "sticky chicken". My mom made it in the late '60s. It is NOT the sticky chicken that calls for honey, catsup, french dressing, etc like a lot of recipes out there.
I am trying so hard to remember how my Mom made it. I seem to recall that it may have been browned and then cooked in a pressure cooker? Or pressure cooker than browned? It didn't have a lot of added ingredients, it was "sticky" because of the skin perhaps being steamed then browned? None of this sounds exactly right to me, but I would be eternally grateful if any of you know the kind of process I am talking about.
OK, it's been bugging me since I saw your post and I knew I had made this before:
1 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken (as big as you can find)
1 cup chopped onion
In small bowl, combine all the spices. Clean chicken cavity well and pat dry. Rub spice mixture into chicken, both inside and out, evenly distribute and deep down into skin. Place in resealable bag and refrigerate overnight.
When ready to roast, stuff cavity with onions and place in shallow baking pan. Roast, uncovered,, at 250 for 5 hrs. After 1st hour, baste occasionally (every 1/2 hr. or so) with pan juices.
The recipe you shared is very similar to the Paul Prudhomme recipe. It is wonderful. I've been making it for years but am glad to be reminded of it You CAN serve it after three hours but five is better.
Last edited by eureka1; 12-13-2015 at 01:34 PM..
Reason: Forgot something
Bake wings in a covered roasting pan for 30 minutes at 350F, pour off the fat.
Mix 1/2 can of coke or Pepsi with 1/2 cup of brown sugar and 1/4 cup of soya sauce.
Pour over the wings, sprinkle with garlic powder and return to oven. Turn the wings after 15 minutes. Bake another 15 minutes or until most of the liquid has evaporated, being careful to watch that they don't burn.
**** the brown sugar is what makes it sticky****
You end up with dark, sticky, yummy wings that adults and even picky kids will love.
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