ASIAN STICKY WINGS
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Snack
Number Of Ingredients 9
Steps:
- Toss the wings with the salt and spread them on a sheet pan with a wire rack over it. Place the pan with the wings in the refigerator uncovered for at least 2 hours, but prefereably overnight to allow the skin on the wings to dry out a little. This will result in crispier wings. (This step is not required, but does produce a better end product.)
- To make the sauce, melt the butter in a saucepan over medium heat and add the garlic. Cook 1 minute then add the hoisin sauce, asian garlic chili sauce, and ginger. Mix well to combine. Bring to a simmer and cook for 3 to 5 minutes, stirring frequently. Remove from heat and set aside.
- When ready to fry, use a deep fryer or add enough oil to a deep dutch oven and heat the oil to 350° F. Fry the wings in batches for 8 to 10 minutes or until the internal temperature reaches 160°F. Drain the wings on a wire rack over paper towels.
- Add the wings and sauce in a large bowl and toss to coat. Garnish with sliced green onions and sesame seed, if desired. Serve immediately.
STICKY AND CRISPY ASIAN CHICKEN WINGS
These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!
Provided by Nicky Corbishley
Categories Appetizer
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 120C/250F and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.
Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Protein 3 g, Fat 3 g, Cholesterol 15 mg, Sodium 188 mg, Sugar 2 g, ServingSize 1 serving
STICKY ASIAN CHICKEN WINGS
Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture. Serve immediately, garnished with green onions and sesame seeds, if desired.
ASIAN STICKY WINGS WITH A LITTLE KICK!
I just plain love wings! Chicken-fried, deep-fried, bbqed, buffalo, sweet 'n sour, you name it! I'm on it! These are one of my all-time favorites, though! Sweet 'n hot, sticky and delicious! Just let them cool a bit before eating, as the sweet sugary sauce is very hot at first! I've been working on this one for awhile, hope you...
Provided by Kelly Williams
Categories Meat Appetizers
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Rinse wings and drumettes, and pat completely dry with paper towels. Preheat oven to 400 degrees. Place chicken, peppers (whole), and shallots into deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken. Place in oven for 1 1/2-2 hours or until chicken is extremely tender and sauce is sticky, turning chicken 3 times, carefully!, and stiring and basting after turning. *IMPORTANT: Due to the hot cooked sugar, chicken and sauce will be VERY hot! Be careful and let chicken sit for at least 15-20 minutes before serving. After resting, they can be transferred to a crock pot on low to keep warm. Extra sauce can be served on the side for dipping. Eating the peppers are for the brave! (*Do not bake for less time or they will not be nearly as good. Baking time is important.)
- 2. One last thing: Lining your pan or baking dish with foil helps with the cleanup! You can also bake these in a throw-away foil pan.
ASIAN STICKY WINGS
Provided by Food Network
Categories main-dish
Time 40m
Yield 1 or 2 servings
Number Of Ingredients 19
Steps:
- Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
- Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
- Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
- Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
- In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
- In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.
BEST-EVER STICKY WINGS
This has become my #1 wings recipe; love 'em! I serve these as a main course, but I think they'd be great to serve as a snack or appetizer, or take to a potluck. My son and I really enjoy these (DH, on the other hand, hates wings of any kind; his loss); I hope your family enjoys them too.
Provided by Lennie
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray.
- Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt).
- Bake in preheated oven for 15 minutes.
- While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead.
- Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go.
- After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat.
- Pour the sauce over the wings and return to oven.
- Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated.
- Wings should be well glazed and sticky when done.
SPICY ASIAN WINGS
Make and share this Spicy Asian Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
- Add chicken wings and turn to coat.
- Marinate covered in refrigerator 2 hours or overnight.
- Heat oven to 450°F.
- Place wings on rack in broiler pan.
- Roast for 30 minutes.
- To crisp skin if desired,increase oven temperate to broil.
- Broil wings for 1-2 minutes or until skin is crisp.
STICKY ASIAN WINGS
Make and share this Sticky Asian Wings recipe from Food.com.
Provided by Jfoxe
Categories Chicken
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Pre Heat Broiler.
- Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
- Pour 1/4 Cup water into broiler pan.
- Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
- While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
- When chicken is browned, add to pan with sauce and stir to coat well.
- Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
- Serve with rice to make a meal or they are great alone as an appetizer.
Nutrition Facts : Calories 706.2, Fat 37.6, SaturatedFat 10.4, Cholesterol 174.8, Sodium 1318.1, Carbohydrate 44.1, Fiber 2.2, Sugar 23.4, Protein 43.8
More about "asian sticky wings with a little kick food"
STICKY ASIAN CHICKEN WINGS • STEAMY KITCHEN RECIPES …
From steamykitchen.com
BURMANS ASIAN KICK WING SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
TODD & DIANE’S STICKY ASIAN CHICKEN WINGS (FISH SAUCE WINGS)
From whiteonricecouple.com
STICKY KOREAN-STYLE CHICKEN WINGS - ASIAN FLAVOR PACKED CHICKEN …
From tablefortwoblog.com
ASIAN STICKY WINGS - TAMARIND & THYME
From tamarindnthyme.com
ASIAN STICKY WINGS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
ASIAN STICKY WINGS - DASH OF SANITY
From dashofsanity.com
STICKY ASIAN WINGS - GYPSYPLATE
From gypsyplate.com
ASIAN STICKY WINGS WITH A LITTLE KICK! - PINTEREST.CO.UK
From pinterest.co.uk
ASIAN STICKY WINGS WITH A LITTLE KICK! | RECIPE | WING …
From pinterest.com
BAKED STICKY ASIAN CHICKEN WINGS - KICKING IT WITH KELLY
From kickingitwithkelly.com
ASIAN STICKY WINGS WITH A LITTLE KICK! | RECIPE | WING …
From pinterest.com
STICKY ASIAN CHICKEN WINGS (W30, KETO, PALEO) - HEALTHY LITTLE ...
From healthylittlepeach.com
EASY STICKY ASIAN CHICKEN WINGS - TAKEOUT STYLE AT HOME
From fussfreeflavours.com
STICKY ASIAN CHICKEN WINGS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love