Bronzed Chicken Wings With Young Ginger Food

CRISPY WINGS WITH HOT HONEY SAUCE

Steps:

• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan.
• Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes .
• For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes.
• Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize.
• For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping.

GINGER-SOY CHICKEN WINGS

Steps:

• In a small bowl, whisk together the tamari, ginger, sesame oil, lime zest and juice, and 2 tablespoons water. Place the chicken wings in a resealable plastic bag, pour in the marinade and seal the bag. Toss the wings in the marinade and refrigerate for 8 hours or overnight.
• Preheat the oven to 425 degrees F.
• Line a small rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Pour the chicken and its marinade onto the baking sheet; bake until the wings are cooked through, flipping midway, 25 minutes.
• Preheat the broiler to high. Broil the wings until golden brown and glazed, 3 minutes. Serve sprinkled with the sesame seeds.

SWEET GINGERED CHICKEN WINGS

Steps:

• Preheat oven to 350°. Line 2 baking sheets with foil; coat with cooking spray., In a shallow dish, combine flour, salt, paprika and pepper. Add chicken wings, a few at a time; toss to coat. Divide wings between prepared pans. Bake 30 minutes., In a small bowl, combine honey, orange juice concentrate and ginger; brush over chicken wings. Bake until juices run clear, 25-30 minutes., Preheat broiler. Broil wings 4 in. from heat until lightly browned, 1-2 minutes. If desired, sprinkle with parsley.

GARLIC-GINGER CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

GINGER SOY CHICKEN WINGS

Steps:

• Combine all ingredients except green onions and sesame seeds in slow cooker; cover and cook on high for 3-4 hours, draining off the fat after 3 hours.
• Arrange chicken wings on a platter; garnish with green onions and sesame seeds.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

SWEET GINGERED CHICKEN WINGS

Steps:

• In a bowl, combine flour, salt, paprika, and pepper.
• Coat chicken wings in flour mixture; shake off excess.
• Place wings on a large greased baking sheet.
• Bake at 350*F.
• for 30 minutes.
• Remove from oven and drain.
• Combine honey, orange juice concentrate, ginger and soy sauce; brush generously over chicken wings.
• Reduce heat to 325*F.
• Bake for 30-40 minutes or until chicken tests done, basting occasionally with more sauce.
• Sprinkle with parsley before serving if desired.
• Yield: 2 dozen.

BRONZED CHICKEN WINGS WITH YOUNG GINGER

Steps:

• 1. Cut wing tips off chicken wings and place in shallow baking dish.
• 2. In small bowl, stir together corn syrup and soy sauce.
• 3. Pour over chicken wings; toss to coat well. Marinate 30 minutes.
• 4. Drain; reserve marinade.
• 5. In large heavy skillet, heat corn oil over medium heat.
• 6. Add chicken wings and ginger; stir fry 2 minutes.
• 7. Add chicken broth and bring to a boil.
• 8. Reduce heat; cover and simmer 20 minutes or until tender.
• 9. Remove chicken wings to serving platter, keep warm.
• 10. Stir together cornstarch and water until smooth.
• 11. Stir into skillet while stirring constantly, bring to boil over medium heat and boil 1 minute and spoon over chicken wings.
• 12. Makes 4 servings.