Mother "Pluckers" - Dr. Pepper Sauced Boneless Wings Recipe from Pluckers Wing Bar

If you ever visit Austin, TX you HAVE to eat at Pluckers. Pluckers Wing Bar is part restaurant and part honky tonk joint with heavy emphasis on serving chicken wings and beer. There are few Pluckers in Texas and some in Louisiana, but the Pluckers located in Austin is the original one.
The idea for Pluckers came about circa 1991 in the dorm room of the University of Texas. Dave and Mark couldn’t find a good wing place in Austin that had dine-in, take-out, and delivery. After four years of testing sauce recipes and applying for loans, in 1995, their first wing restaurant was finally opened.
Located in the heart of West Campus, no UT college experience would be complete without going to Pluckers.  As the “Official Home to the Freshman” nearly every student has graced their presence there and only the brave have succeeded in getting their proud Polaroid picture on the Wall of Fame by eating 25 wings with the spiciest sauce – Fire in the Hole, a sauce so numbing, it may as well be used in lieu of Novocain.
Their boneless wings are pretty delicious but their wings are obviously the show stopper – juicy and tender chicken dipped in your choice of 16 great sauces +1 sauce of the month. I recommend all their sauces but my personal favorites are Baker’s Gold, Goldrush and Dr. Pepper (Dr. Pepper wasn’t ordered this time around, but I promise I will get to it).
The atmosphere is always a blast. On any given night, there’s something fun: Trivia Night, Karaoke Night, etc. Be forewarned, there’s always a long line after football games and during dinner but don’t let that deter you. Grab a drink at the bar, Pluckers has lots of drinks specials and their restaurants always have tons of TVs so you can watch the night’s best games.
With the plethera of drink specials and food specials, there’s always a deal here. After football and basketball games, if the Longhorns play well, they pass out coupons for 5 free wings. If you’re part of the Pluckers club you get free appetizers and free birthday meal. Tuesday kids eat free and Fridays school faculty and students get free appetizers. I’m probably leaving out a lot of other freebies, but you’ll just have to check it out yourself. (from cforcuisine) 

Anyway here one of their recipes:

Dr. Pepper Sauced Boneless Chicken Wings

Ingredients

• 2 boneless skinless chicken breasts cut into nugget sized pieces
  
• 3/4 cup flour
  
• 1/2 Tsp salt
  
• 1/2 Tsp. pepper
  
• 1/4 Tsp. garlic powder
  
• 1 can Dr. pepper
  
• 1/2 cup brown sugar
  
• 1/4 cup ketchup
  
• 1/2 Tsp. Tabasco sauce
  
• 2 TBSP butter
  
• Oil for frying

Combine the flour, salt, pepper, and garlic powder. Toss the chicken in the flour mixture, coating completely. Put the coated chicken in the fridge for at least 1 hour. This will help the coating adhere to the chicken during frying.
Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly until reduced to about 1/8th the amount. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce. Set aside.
Heat the oil to 350 degrees. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through. when all chicken is cooked, toss in the sauce until completely coated.
Serve and enjoy.

Panda Express Orange Chicken

This is one of my favorite from Panda Express. I got this recipe long ago and now I want to share it with you all.

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY:

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 T oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep−frying in wok or deep−fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 T oil. Add ginger

and garlic and stir−fry until fragrant. Add and stir−fry crushed chiles

and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 T cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 teas. sesame oil.