Citrus Asian Chicken Wings Appetizer Food

ROASTED CITRUS-SOY CHICKEN WINGS

Steps:

• 1. Combine the orange juice, soy sauce, garlic, sriracha, rice wine vinegar and sesame oil in a small bowl. Place the chicken wings in a self-sealing freezer bag and add the marinade. Press out all the air, seal and refrigerate for 6 to 24 hours, turning once or twice to ensure even flavor.
• 2. Preheat the oven to 450°F Line a rimmed baking sheet with aluminum foil and spray with nonstick spray. Arrange the chicken wings in a single layer, skin side down. Discard the remaining marinade.
• 3. Roast the wings for 15 minutes, then turn skin side up. Baste with any juices that may have accumulated in the pan and roast for an additional 10 to 15 minutes, until the skin is golden and crisp and the chicken is cooked through.
• 4. Serve with sweet chili sauce for dipping.

STICKY ASIAN CHICKEN WINGS

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 CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Cut the chicken wings into sections. Discard the tips and place drumettes and wings in a bowl. Season with salt.
• In a microwave-safe bowl, whisk together chili garlic sauce, brown sugar, soy sauce, vinegar, sesame oil and garlic.
• Pour half of the sauce over chicken wings and toss to coat.
• Spread chicken wings in a single layer on a baking sheet. I lined mine with parchment paper for easy cleanup.
• Bake chicken wings for 20 minutes, flip each wing and bake for 25 minutes more.
• Add cornstarch to the remaining sauce and whisk in.
• Microwave for 20 seconds, then stir well.
• Microwave for 15 more seconds. The sauce should be thick. If not, add 1 more teaspoon of cornstarch whisked with 2 teaspoons of water.
• Roll each baked wing in the sauce right before serving.

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.

SPICY CITRUS CHICKEN WINGS

Steps:

• Mix first 4 ingredients in large bowl until blended. Reserve 1/4 cup of the honey mixture; refrigerate until ready to use. Add chicken to remaining honey mixture; toss to coat. Refrigerate 1 hour to marinate.
• Preheat broiler. Remove chicken from marinade; discard marinade. Place wings on rack of broiler pan.
• Broil, 4 inches from heat, 16 to 20 min. or until chicken is done, turning occasionally and brushing with the reserved honey mixture for the last 5 min.

SESAME CHICKEN DRUMETTES

Steps:

• Combine first 6 ingredients in heavy medium ovenproof skillet. Add chicken and turn to coat. Cover skillet and refrigerate chicken, turning occasionally, 6 hours or overnight.
• Preheat oven to 350°F. Bake chicken in oven in skillet 20 minutes. Turn chicken over and continue baking until chicken is cooked through, about 20 minutes longer. Using tongs, transfer chicken to plate. Boil liquid in skillet over medium-high heat until reduced to glaze, about two minutes. Pour glaze over chicken. Sprinkle chicken with sesame seeds.

ROASTED CITRUS-SOY CHICKEN WINGS

Steps:

• Combine the orange juice, soy sauce, garlic, sriracha, rice wine vinegar and sesame oil in a small bowl. Place the chicken wings in a self-sealing freezer bag and add the marinade. Press out all the air, seal and refrigerate for 6 to 24 hours, turning once or twice to ensure even flavor.
• Preheat the oven to 450°F Line a rimmed baking sheet with aluminum foil and spray with nonstick spray. Arrange the chicken wings in a single layer, skin side down. Discard the remaining marinade.
• Roast the wings for 15 minutes, then turn skin side up. Baste with any juices that may have accumulated in the pan and roast for an additional 10 to 15 minutes, until the skin is golden and crisp and the chicken is cooked through.
• Serve with sweet chili sauce for dipping.