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
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
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
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
CRISPY-COATED ASIAN BAKED CHICKEN WINGS
A sweet and savory honey-soy sauce gives these crispy-coated baked chicken wings their Asian-style flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine first 5 ingredients.
- Mix mustard, honey and soy sauce until blended. Reserve 1/2 cup for dipping; brush remaining onto wings. Dip wings, 1 at a time, in crumb mixture, turning to evenly coat both sides of each wing.
- Place on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until chicken is done, turning after 15 min. Serve as dippers with the reserved mustard mixture.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
PANKO CRUSTED OVEN BAKED CHICKEN WINGS
I have been playing around with recipes for chicken wings at home and I came up with this. Panko crumbs (found in the Asian aisle or sometimes with the bread crumbs) are very crunchy. Baking the wings is better than frying if you are trying to cut down on fat. These turn out so crunchy, then you can 'spin' or coat them with your favorite sauce. Absorbs into the panko, but still keeps the crispy texture. Reminds me a little of Hooter's breading. Also, try to find Amish wings, they are tastier and usually larger than typical wings. Enjoy!
Provided by Ms. DMAC
Categories High Protein
Time 45m
Yield 12 wing dings, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425.
- Pour the flour into a shallow bowl or dish and season with salt.
- Beat the eggs until foamy in a medium sized bowl.
- Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
- Take the wings, rinse and dry well with paper towel.
- One by one, Dredge in the flour, then dip in the egg. Shake off excess.
- Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
- Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
- When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
- While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
- First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!
Nutrition Facts : Calories 833.5, Fat 33, SaturatedFat 9.2, Cholesterol 324.7, Sodium 770.9, Carbohydrate 82.5, Fiber 4.5, Sugar 5.5, Protein 47.3
CRISPY BAKED CHICKEN WINGS
Make and share this Crispy Baked Chicken Wings recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- BUFFALO SAUCE:.
- Mix first 4 ingredients in a medium bowl; let stand for 5 minutes.
- Whisk in hot sauce; keep warm.
- DO AHEAD: Can be made 1 week ahead.
- Let cool completely; cover and chill. Rewarm before using.
- GINGER-SOY GLAZE:.
- Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.
- Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes.
- Strain into a medium bowl.
- Let sit for 15 minutes to thicken slightly.
- DO AHEAD: Can be made 5 days ahead. Cover; chill. Rewarm before using.
- WINGS:.
- Preheat oven to 400°.
- Set a wire rack inside each of 2 large rimmed baking sheets.
- Place all ingredients in a large bowl; toss to coat.
- Divide wings between prepared racks and spread out in a single layer.
- Bake wings until cooked through and skin is crispy, 45-50 minutes.
- Line another rimmed baking sheet with foil; top with a wire rack.
- Add half of wings to ginger-soy glaze and toss to evenly coat.
- Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.
- Toss remaining half of wings in Buffalo sauce.
- Serve immediately (no need to bake).
Nutrition Facts : Calories 568.9, Fat 40.2, SaturatedFat 11.3, Cholesterol 177.8, Sodium 1272.4, Carbohydrate 7.8, Fiber 0.1, Sugar 7.1, Protein 42.1
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BAKED CRISPY ASIAN CHICKEN WINGS - THE BAKERMAMA
From thebakermama.com
Category AppetizerTotal Time 55 minsEstimated Reading Time 3 mins
- Line a rimmed baking sheet with foil and set a baking rack into the pan. Spray the baking rack generously with non-stick cooking spray.
- Place the chicken wings in a mixing bowl. Toss in 1 tablespoon peanut oil or vegetable oil. Sprinkle with 1 teaspoon kosher salt and toss to coat evenly. Place chicken wings skin side up on the prepared baking rack.
CRISPY BAKED ASIAN CHICKEN WINGS - EASY - EMILYFABULOUS
From emilyfabulous.com
Ratings 17Servings 2Cuisine American, AsianCategory Appetizer, Main Course
- Preheat oven to 250°F. Prepare a baking sheet with foil first, then add a rack and spray it with non-stick spray.
- Completely dry the chicken wings with paper towels. Combine the baking powder, salt, and pepper in a large bowl. Add the dry chicken wings to the bowl and shake to fully coat (I also used my hands to ensure each piece was fully coated). Tap off the excess coating and put the wings on the prepared baking sheet. Place the baking sheet on the lower rack in the oven for 3o minutes.
- After 30 minutes, turn up the heat to 425°F. Place the pan on the upper oven rack and continue to bake for another 45-50 minutes. Rotate the pan halfway through the cooking time. The wings will be lightly browned when done. Be careful when rotating the pan and removing the wings when finished baking. The drippings are hot!!!
- While the wings are cooking at the higher temp, add all of the sauce ingredients into a saucepan and stir to combine. Cook over med-high heat until boiling, then lower the heat and simmer for about 5-8 minutes. Remove the sauce from the heat and place in a large bowl.
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