FIVE-SPICE CHICKEN WINGS
Bird is the word when it comes to these wings. They're baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan., Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
CHINESE STYLE DEEP FRIED CHICKEN WINGS
These Chinese style deep fried chicken wings use a special ingredient called "fermented bean curd" to enhanced it's flavor. Fermented bean curd is also known as "tofu cheese". I know a lot of Western people are scared about tofu so tofu cheese probably sounds horrendous but for a lot of Eastern people it's like a delight from heaven.
Provided by Timothy H.
Categories Chicken
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
- Marinade the chicken wings for 1 hour at least.
- Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.
Nutrition Facts : Calories 910.9, Fat 59.9, SaturatedFat 16.6, Cholesterol 283, Sodium 5535.3, Carbohydrate 12.3, Fiber 0.8, Sugar 7.7, Protein 75.5
SPICY ASIAN CHICKEN LOLLIPOPS
Provided by Guy Fieri
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
- Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
- Preheat the oven to 350 degrees F.
- Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
- Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
- While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
- Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
- Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.
EXOTIC FIVE-SPICE CHICKEN WINGS
Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. -Barb Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions.
Nutrition Facts :
FIVE SPICE CHICKEN WINGS
Another wings recipe, the five-spice powder adds a nice tang, but be careful when using it, it can be overpowering. If you prefer you can grill or barbecue them but be careful they don't burn. Marinating time not included.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients in a bowl, taste the marinade to see or you want to add a bit more five-spice powder, and hot sauce Add the chicken, mix well, cover and put in the fridge to marinate, at least 2 hours but I prefer 24 hours.
- When ready to bake remove the chicken from the fridge to get back to room temperature.
- Pre heat the oven 325F; line a baking tray with foil.
- Shake off the marinade, bake the wings for approx 1 hour until tender, baste them now and then with the marinade, and if desired finish them under the grill.
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