CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
CARAMELIZED CHICKEN WINGS
Make and share this Caramelized Chicken Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Place chicken in a 9x13-inch baking dish.
- Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
- Bake at 375°F (190°C) for one hour or until sauce is caramelized.
Nutrition Facts : Calories 1103.3, Fat 61.2, SaturatedFat 16.2, Cholesterol 262.2, Sodium 2385.5, Carbohydrate 74, Fiber 0.5, Sugar 71.9, Protein 66.6
SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS
Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!
Provided by Lisa Bryan
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Use a paper towel to remove any moisture from the chicken wings.
- Toss the wings with the oil, salt, and pepper.
- Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
- Bake for 40-45 minutes until crispy.
- While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
- Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
- Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.
Nutrition Facts : Calories 492 kcal, Carbohydrate 49 g, Protein 25 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1173 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
ASIAN CARAMEL CHICKEN WINGS
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
Nutrition Facts : Calories 391 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 28 grams protein, Sodium 3.2 milligram of sodium
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
VIETNAMESE CHICKEN WITH GINGER
This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. If you can find Chinese brown sugar (check out its Ingredient Discovery profile to learn more), it will give the braise a deep, complex flavor.
Provided by Thai Moreland
Categories Main Course
Yield six.
Number Of Ingredients 11
Steps:
- Have ready 1/2 cup water. If using Chinese brown sugar, put it and 2 Tbs. water in a 10-inch straight-sided skillet over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4 to 5 minutes. (If using white sugar, put it-without the water-in a 10-inch straight-sided skillet over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.)
- Reduce the heat to medium low and continue cooking, stirring constantly if using brown sugar or gently swirling the pan if using white sugar, until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the 1/2 cup water into the pan. The caramel may harden; if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.
- Wipe out the pan and heat the olive oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they're softened and starting to brown, 2 to 3 minutes. Transfer to a bowl.
- Set the skillet back over high heat. Add the seasoned chicken pieces and cook until they lose their raw color on the outside, about 2 minutes per side; the pan will be crowded and the chicken needn't brown. Stir in the fish sauce, salt, pepper, chile flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. Transfer to a serving plate and garnish with the scallion rings.
Nutrition Facts : ServingSize six., Calories 490 kcal, Fat 310 kcal, SaturatedFat 9 g, TransFat 34 g, Carbohydrate 14 g, Fiber 1 g, Protein 32 g, Cholesterol 150 mg, Sodium 1320 mg, UnsaturatedFat 23 g
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE
Provided by Jean Georges Vongerichten
Categories Sauce Chicken Ginger Poultry Bake Dinner Party Shallot Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
- 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
- 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
- 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
MOCHIKO CHICKEN WINGS W/ CARAMEL GINGER SAUCE
Just another easy way to make chicken.It is a great finger food also. Good for Sunday Football watching. My boys in my family love it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Chicken
Number Of Ingredients 10
Steps:
- Sauce: Cook sugar in a heavy bottom sauce pan with 2 quart capacity over low heat.Allow the suagr to caramelize. Stir with a wooden spoon. Sugar should be golden brown. Carefull add in the fish sauce. The suage will become hard but let it melt back down into the fish sauce. Add in the ginger & onion & cook until soften. Add in the chili sauce & mix well. Let sauce cool the room temperature before coating the chicken.
- Chicken: Toss chicken wings in the teriyaki sacue & place in ice box for up to 2 hrs.
- Heat oil in a wok or frying pan to 350F. Fill the frying pan or wok 1/3 to 1/2 way full with oil. Drain chicken from sacue then dredge in mochiko rice flour. Shake off excess flour.
- Drop the chicken carefully into the oil & fry until golen brown.
- toss in the ginger sacue to coat all the pieces & allow the sauce to absorb intp the chicken.
- Optional garnish of cut green onions & toasted sesame seeds.
BUFFALO CHICKEN WINGS I
Let your palate fly away on wings of fire - easy, spicy buffalo wings!
Provided by Ginger
Categories Appetizers and Snacks Spicy
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
- Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 0.2 g, Cholesterol 46.1 mg, Fat 23.9 g, Protein 10 g, SaturatedFat 7.1 g, Sodium 302 mg, Sugar 0.1 g
CARAMELIZED GINGER CHICKEN
Steps:
- Cut each chicken thigh into three equal pieces. Place in a large bowl with the ginger, two-thirds of the oil, and salt and pepper. Cover and marinate for about 6 hours in the refrigerator.
- Heat a large, heavy-based frying pan and pour in the remaining oil. Fry until the meat is colored, about 2 minutes, then drain away the excess oil.
- Add the fish sauce, cover the pan with a lid, and steam until the sauce has dissolved, about 1 minute.
- Now add the prepared caramel to the pan and cook until the caramel has thickened and coated the chicken in a rich golden color, about 2 minutes, stirring occasionally.
- To serve, arrange the chicken pieces on a serving platter and garnish with watercress.
SALTED CARAMEL WHISKEY CHICKEN WINGS
A unique and flavorful salted caramel whiskey sauce that you simply must try
Provided by Cheri Renee
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- Place the chicken wings in a large bowl or gallon size plastic bag. Add the whiskey, sugar, salt, pepper, and crushed red pepper flakes. Toss until evenly coated. Marinate in the fridge several hours or overnight.
- Line a baking sheet with foil or parchment paper. Place a wire baking rack over the baking sheet. Lay the wings in a single layer on the baking rack.
- Bake the wings in a 425 degree oven for 45-50 minutes, flip them halfway through.
- Remove from oven and toss them in the Salted Caramel Whiskey Sauce and top with sea salt.
- In a saucepan add caramel sauce, whiskey, Frank's Red Hot Sauce, soy sauce, and sea salt. Bring to boil and reduce heat to medium low. Simmer for 15 minutes, stirring occasionally.
- Add the sugar and cornstarch. Whisk until evenly mixed and simmer an additional 5 minutes.Note: If the sauce is still too thin, add more cornstarch and simmer an additional minute or two.
- Let the sauce come to room temperature to thicken before tossing the chicken wings in the sauce.
Nutrition Facts : Calories 557 kcal, ServingSize 1 serving
More about "chicken wings with ginger and caramel sauce food"
CARAMEL CHICKEN RECIPE - BON APPéTIT
From bonappetit.com
4/5 (444)Estimated Reading Time 1 minServings 4
- Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
- Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
- Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
- Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
3-INGREDIENT RANCH CHICKEN WINGS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (7)Category AppetizerServings 12Total Time 50 mins
THAIFOODMASTER - CHICKEN WINGS IN BLACK PEPPER CARAMEL ปีก ...
From thaifoodmaster.com
Reviews 28Servings 4Cuisine ThaiCategory Appetiser
VIETNAMESE CARAMELISED GINGER CHICKEN (GA KHO GUNG ...
From scruffandsteph.com
5/5 (2)Servings 3-4Cuisine VietnameseCategory Rice Dish
- In a cold fry pan, add the oil and the sugar. Turn the heat up to medium high and allow the sugar to slowly caramelise.
- Once the sugar has started to form bubbles and is amber in colour, take off the heat and allow it to go a little further without burning. Then add the chicken, put the pan on low-medium heat and stir the chicken around to coat in the caramel for about 3 minutes.
- In a small bowl, combine the chicken bouillon or stock powder (if using) with 1/4 cup of boiling water. Stir the mixture into the fry pan with the garlic, ginger, salt, sugar and pepper.
- Turn down the heat to medium and put the lid on the fry pan with about 3 cm (1 in) gap for the steam to escape. Cook for 6 minutes.
GINGER CHICKEN WINGS RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- Heat a saucepan over medium heat. Melt the butter and stir in the garlic and ginger. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the soy sauce, honey, mustard and ginger powder. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
CHINESE STYLE CARAMEL CHICKEN WINGS ... - HUANG KITCHEN
From huangkitchen.com
Category Main
- First heat up wok with 2 tbsp cooking oil. Then add in the rock sugar. Stir till rock sugar melts and turns golden brown and caramelize. Slowly add in water. Stir well to incorporate the liquid.
RECIPE: SOY-GLAZED CHICKEN WINGS - TASTING TABLE
From tastingtable.com
5/5 (43)Total Time 40 minsCategory AppetizerCalories 1246 per serving
THAI CHICKEN WINGS WITH BLACK PEPPER CARAMEL RECIPE - GOZNEY
From us.gozney.com
4.6/5 (1)Total Time 30 mins
THAI CHICKEN WINGS WITH BLACK PEPPER CARAMEL RECIPE | GOZNEY
From gozney.com
4.3/5 (29)Total Time 30 mins
CHICKEN AND GINGER IN CARAMEL SAUCE (GA KHO) RECIPE - LOS ...
From latimes.com
Servings 4Estimated Reading Time 2 minsCategory MAINSTotal Time 30 mins
CRISPY AIR FRYER CHICKEN WINGS (VIDEO) - MOMSDISH
From momsdish.com
Category Appetizer, MeatsCalories 184 per serving
GOLDEN CHICKEN WINGS WITH GINGER CARAMEL CHILI SAUCE ...
From cookrepublic.com
Estimated Reading Time 3 mins
HALOODIES CARAMEL CHICKEN WINGS
From haloodies.com
Estimated Reading Time 2 mins
CHICKEN WINGS IN CARAMEL SAUCE AND GINGER ... RECIPE ...
From cookeatshare.com
1/5 Calories 298 per serving
VIETNAMESE CARAMEL CHICKEN WINGS | VIETNAMESE CHICKEN
From eatthelove.com
Servings 4-6Estimated Reading Time 4 mins
A LOCAL'S GUIDE TO ASIAN-STYLE CHICKEN WINGS IN DENVER ...
From 303magazine.com
GOLDEN CHICKEN WINGS WITH GINGER CARAMEL CHILI SAUCE ...
From pinterest.com
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE RECIPES
From tfrecipes.com
CHICKEN IN CARAMEL SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMELIZED CHICKEN WITH GINGER RECIPES - VIETNAMONLINE.COM
From vietnamonline.com
MOCHIKO CHICKEN WINGS WITH CARAMEL GINGER SAUCE | FOODLAND
From foodland.com
MANGO HABANERO SAUCE RECIPE FOR WINGS - FIDESBOLIVIA
From fidesbolivia.com
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE RECIPE | EAT ...
From eatyourbooks.com
GA KHO GUNG (VIETNAMESE GINGER CHICKEN) - DELICIOUS ...
From dishev.com
MOCHIKO CHICKEN WINGS WITH CARAMEL GINGER SAUCE | FOODLAND
From secure.foodland.com
GINGER AND CHICKEN WINGS RECIPES (259) - SUPERCOOK
From supercook.com
HOW TO MAKE THE BEST AIR FRYER CHICKEN WINGS RECIPE
From delish.com
JERK CHICKEN WINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MISO CARAMEL CHICKEN WINGS RECIPES
From tfrecipes.com
GOLDEN CHICKEN WINGS WITH GINGER CARAMEL CHILI SAUCE ...
From uat.cookrepublic.com
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE - …
From internmagz.blogspot.com
CHINESE COCA-COLA CHICKEN WINGS RECIPE
From travelchinaguide.com
SALLY'S ASIAN RECIPES: CARAMELIZED CHICKEN WINGS WITH GINGER
From sallyreceipe.blogspot.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