Fijian Chicken Wings Food

JAPANESE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

CHINESE CHICKEN WINGS

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.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

FIJIAN CHICKEN WINGS

Steps:

• Rinse chicken wings and palce in a shallow pan.
• Place all the marinade ingredients in a blender or food processor and process until smooth.
• Pour marinade over chicken wings and marinate for 2 hours, turning often.
• Preheat oven to 400 degrees.
• Line a cookie sheet with aluminium foil.
• Remove chicken wings from marinade, place on lined cookie sheet.
• Bake for 20 to30 minutes, turning 3 or 4 times and basting frequently with the marinade, until cooked through and caramelised.

AFRICAN CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, combine all the ingredients except the chicken wings; mix well. Rinse and pat dry the chicken wings and place in the sauce; toss to coat well.
• Place on rimmed baking sheets or cookie sheets that have been coated with nonstick vegetable spray and bake for 45-50 minutes or until done to desired crispness, turning once.

BLUE RUSSIAN CHICKEN WINGS

Steps:

• Cut chicken wings in three sections. Throw away tips. Mix all ingredients and pour over chicken wings.
• Marinate in glass container for 12 hours or overnight.
• Drain. Bake on foil lined pans at 375 degrees for 1 hour.
• [named for the gin or Vodka].

CHICKEN WINGS

Steps:

• Cut chicken wings in 1/2 and brown in 1 Tbsp.
• butter.
• Place them in a large pan.
• In a separate mixing bowl combine vinegar, mustard, brown sugar, worchesterschire sauce and soy sauce.
• Pour the sauce over the wings.
• Bake 3 to 4 hours at 350 degrees.
• You can usually buy the frozen mini wings that are great and taste just as good.

MAHOGANY CHICKEN WINGS

Steps:

• In a large bowl, combine the plum sauce, hoisin sauce, soy sauce, vinegar, sherry, honey, scallions, and garlic. Reserve 1/2 cup of the mixture for basting in a separate small bowl.
• Add the chicken wings to the large bowl, stir to coat, and place, covered, in the refrigerator for a minimum of 2 hours, preferably overnight.
• Place the wings in a single layer on a large baking sheet. Place them in a preheated 350° F (175°C) oven and bake for 30 to 40 minutes, until crisp and brown. Baste every 10 minutes during cooking, and about 5 minutes before removing the wings from the oven.