Asian Barbecue Chicken Wings Food

ASIAN BBQ WINGS

Steps:

• Rinse the chicken wings with cold water and pat dry with paper towels. Set aside.
• Get a big bowl, marinate the chicken wings with all the ingredients. Mix to make sure the wings are nicely coated with the seasonings.
• Cover up the bowl and put in the fridge overnight.
• Fire the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

ASIAN BARBECUE CHICKEN WINGS

Steps:

• 1. To make the marinade, mix together all ingredients (except wings).
• 2. Place the wings in a shallow, non-metallic dish. Add the marinade, cover and refrigerate for at least 2 hours.
• 3. Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, for 20-25 minutes (turning once) or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

ASIAN BARBECUED CHICKEN WINGS

Steps:

• To make the marinade, mix together the garlic, hoisin sauce, soy sauce, honey, chili sauce, sesame oil and green onion.
• Place the wings in a shallow, non-metallic dish, add the marinade, cover and leave in the refrigerator for at least 2 hours.
• Cook the chicken on a hot, lightly oiled barbecue grill or grill pan, turning once, for 20-25 minutes, or until cooked and golden brown. Baste with marinade during cooking. Heat any remaining marinade in a pan until boiling and serve as a sauce.

ASIAN BARBECUE CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F.
• In a 9×13-inch roasting pan coat chicken wings with ½ cup of sauce. Cover pan with parchment and foil and bake for 45 minutes. Flip wings, cover again and bake for 45 minutes more. Transfer to a broiler pan lined with foil.
• Broil wings on both sides for 4-5 minutes until browned, flip and broil the opposite side until golden.
• Brush with the remaining sauce and serve.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

TAILGATING ASIAN WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Asian sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

ASIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings, a few at a time, and shake to coat.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl and keep warm.
• In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat for 1-2 minutes or until smooth. Pour over chicken wings and toss to coat. Serve immediately.

CHINESE BARBECUED CHICKEN WINGS

Steps:

• Preheat the oven to 475 degrees F.
• Place the chicken wings in an oven proof baking dish.
• Add the barbecue sauce ingredients to a blender and mix for 5 seconds.
• Pour sauce over the chicken wings and toss to coat thoroughly.
• Bake in the oven for 15 minutes.
• Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.
• Serve hot or at room temperature.

MARINATED BARBECUE CHICKEN WINGS (ASIAN STYLE)

Steps:

• Cut the wings into 3 sections and discard tips.
• In a bowl, combine all the ingredients, except the wings.
• Add the wings and toss to coat.
• Refrigerate for 1 hours, tossing every 15 minutes.
• Over a hot grill, add the chicken wings; discard marinade.
• Cook 25-30 minutes; turning as necessary.

CHINESE CHICKEN WINGS

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.