CHINESE CHICKEN WINGS
My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.
Provided by Jeanette Boisvert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h30m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g
ASIAN BAKED CHICKEN WINGS
Crispy oven baked chicken wings coated in a sweet, spicy Asian glaze is a delicious appetizer and perfect for Superbowl snacking.
Provided by Alida Ryder
Categories Appetizer Chicken wings Game day Snack
Time 55m
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 200ºC/390ºF and place a wire rack over a baking sheet.
- Pat the chicken wings dry then place in a bowl and drizzle over the oil and season with salt and pepper. Mix well and place on the wire rack.
- Place in the oven and allow to bake for 25-35 minutes (flipping after 20 minutes) or until golden brown, crispy and cooked through.
- To make the Asian glaze, combine all the ingredients in a saucepan and bring to a simmer. Allow to cook for 10 minutes or until reduced and syrupy.
- When the chicken wings are cooked, Place them in a clean bowl and pour over 3/4 of the Asian glaze and toss to coat.
- Serve the chicken wings topped with spring/green onion and sesame seeds and the remaining glaze for dipping.
Nutrition Facts : Calories 348 kcal, Carbohydrate 51 g, Protein 12 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 1808 mg, Sugar 49 g, ServingSize 1 serving
BAKED STICKY CHINESE CHICKEN WINGS
Made with soy sauce, brown sugar and garlic, this baked sticky Chinese chicken wings recipe is loved by everyone. And they really are the easiest chicken wings ever...you can't mess them up if you tried!
Provided by Wanda Simone
Categories Appetizer Main Course
Time 2h15m
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F.
- If the wings have not been separated, remove the tips and separate the wings at the joint.
- Arrange the wings in a baking pan.
- Mix the rest of the ingredients in the bowl.
- Pour the mixture over the top of the wings in the pan.
- Cover the pan with foil.
- Bake for an hour.
- Remove the foil.
- Turn the wings over.
- Bake, uncovered, for another 45 minutes to an hour.
Nutrition Facts : ServingSize 1 drumette or wingette, Calories 91 kcal, Carbohydrate 11 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 119 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g
GRANDMOTHER'S CHINESE CHICKEN WINGS
Provided by Andrew Zimmern
Categories appetizer
Time 45m
Yield 4 to 6 as an appetizer
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
STICKY CHINESE CHICKEN WINGS
Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Main Party Food Snacks
Time 1h
Number Of Ingredients 17
Steps:
- Mix Marinade ingredients.
- Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
- Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g
STICKY CHINESE CHICKEN WINGS
Chinese style chicken wings with a delicious twist, made using just 5 ingredients. They make a tasty lunch or make a batch to share with friends
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
- Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.
Nutrition Facts : Calories 324 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Protein 16 grams protein, Sodium 3.57 milligram of sodium
CHINESE BAKED CHICKEN WINGS
Honey soy baked chicken wings with garlic and 5 spice that are easy to make and way healthier than takeout.
Provided by Kana K.
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge for a minimum of 2 hours, up to overnight. Flip the bag in between, for even marinating.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
- Place wings on the baking rack, bottom side up. Brush a generous amount of honey on the bottom side of the chicken wings.
- Bake until the bottom side of the wings turns golden brown, 10 minutes. Flip the wings and brush honey on top. Bake for 10 minutes. Take out the baking tray and brush honey again. Cook for another 5 to 8 minutes, until the wings are cooked and the surface turns dark brown and crispy.
- Sprinkle with sesame seeds and let cool for 5 minutes, garnish with green onion and serve.
Nutrition Facts : Calories 667.5, Fat 37.1, SaturatedFat 10.3, Cholesterol 174.8, Sodium 2850.1, Carbohydrate 36.6, Fiber 1.1, Sugar 31.9, Protein 47.5
CHINESE CHICKEN WINGS
Really good, simple recipe! Really yummy wings. I never have any leftovers. Marinating time is added in prep time.
Provided by ciao4293
Categories Lunch/Snacks
Time 9h
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Add wings and marinate overnight.
- (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.
MARINATED CHICKEN WINGS
These Chinese style wings will definitely become a fave! Everything is prepped the day before, so all you have to do is pop them in the oven. They are great served with a cheesy potato casserole and fresh green salad. No need to worry about the leftovers because they are great when eaten hot or cold.
Provided by Manda
Categories Chicken
Time 1h20m
Yield 3-4 lbs. of wings
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Pour over wings.
- Refrigerate overnight.
- Arrange wings on foil-lined baking sheets.
- Bake at 350 degrees for 1 to 1 1/2 hours.
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- Combine all the marinade ingredients in a large bowl and mix well. Add the chicken wings and toss with your hands (or a pair of tongs), until the chicken is evenly coated. Cover the bowl with plastic wrap. Marinate for at least an hour at room temperature, or overnight in the fridge.
- While baking the chicken, heat the oil in a small saucepan over medium heat. Add the doubanjiang and ginger and saute until fragrant, around 30 seconds.
- Once the wings are cooked, remove them from the oven and let them cool for 10 minutes before serving.
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