JAPANESE CHICKEN WINGS
Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!
Provided by TLTRN
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 51.4 g, Cholesterol 158.2 mg, Fat 44.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 23.2 g, Sodium 1112.5 mg, Sugar 33.6 g
EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS
Steps:
- Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
- Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
- Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
- Place the wings on a serving platter and garnish with the peanuts and cilantro.
TAILGATING ASIAN WINGS
Provided by Guy Fieri
Categories appetizer
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 15
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.
GRILLED CHICKEN WINGS - JAPANESE STYLE
Mark Bittman describes the best Japanese chicken wings as "Salty, sweet and aromatic". This recipe seems easy and tasty!
Provided by Mrs Goodall
Categories Japanese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together everything but the chicken wings in a large baking dish. Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight. Turn the wings occasionally in the marinade.
- Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source. If you are going to broil the wings, line your pan with foil.
- Remove the wings from the marinade and put on the grill or in the broiler. Cook for about 10 minutes on each side, remove from the heat, and serve immediately.
Nutrition Facts : Calories 522.2, Fat 36.3, SaturatedFat 10.2, Cholesterol 174.8, Sodium 700.6, Carbohydrate 1.9, Fiber 0.3, Sugar 0.4, Protein 42.8
JAPANESE STYLE CRISP CHICKEN WINGS
This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.
Provided by William Uncle Bill
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clip wing tips off and discard.
- Separate wings at joints.
- Wash and drain well.
- In a mixing bowl, whisk together salt, soy sauce, brown sugar, honey, grated ginger and minced garlic.
- Add chicken wing pieces into a large zip-loc bag.
- Pour soy sauce mixture over the wings, shake bag to coat well.
- Place bag in refrigerator and marinate for 3 to 4 hours or longer.
- When ready to use, drain well in a large sieve or a rack for at least 1/2 hour.
- In a mixing bowl, mix together flour and bread crumbs.
- Roll wing pieces in flour mixture until nicely coated.
- Deep fry in batches in hot oil in a WOK until nicely browned, about 3 to 4 minutes, stirring often.
JAPANESE CHICKEN WINGS
These are the best, sticky-gooey wings I ever had. Best served with rice. I've been told they are better than sex.
Provided by cork1035
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse wings and dip in egg mixture, then dredge in flour.
- Heat 2 Tbsp oil in large frying pan and fry wings until browned.
- Mix sauce ingredients together until sugar dissolves.
- Lay wings (not overlapping) in a 9X13 casserole dish.
- Pour sauce over and bake 350F 1 hour (turn wings over after first 1/2 hour).
- Continue to cook until sauce is thickened a nicely gooey.
Nutrition Facts : Calories 876.7, Fat 39.1, SaturatedFat 11, Cholesterol 280.5, Sodium 1713, Carbohydrate 76.1, Fiber 1.1, Sugar 50.9, Protein 50.8
ASIAN ENOUGH GRILLED CHICKEN WINGS
This recipe's a winner - it's got enough flavour for the more adventurous in the crowd and yet it's not spicy at all. It is a sweet and oh so tasty recipe. I did NOT include the overnight marinating time. Enjoy!
Provided by Nif_H
Categories Chicken
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix up the marinade ingredients. Toss in the chicken wings, stir and then let marinate overnight. It's a good idea to reserve some of the marinade (before adding the chicken) and keep it for basting your wings as they come off the grill.
- Preheat grill to medium heat.
- Place your wings on the grill. Remember, there's lots of honey and sugar in this recipe. So, don't let the heat get too high and keep the wings turning.
- After about 15 to 20 minutes your wings should be cooked through, depending on your grill. Remove from grill.
- Baste the wings with your reserved marinade and enjoy.
JAPANESE CHICKEN WINGS
This is a recipe I often make for those special guests. They are always a big hit and a true favorite. We enjoy them cold as well
Provided by Dotty2
Categories Chicken
Time 1h20m
Yield 20 pieces, 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut wings in half,cut off the tips and discard.
- Dip in beaten egg and then flour.
- Fry in oil until browned.
- put in casserole.
- Heat sauce ingredients and pour over wings.
- cook at 350F for about 50 minutes.
Nutrition Facts : Calories 886.6, Fat 33.6, SaturatedFat 9.4, Cholesterol 235.5, Sodium 1844.5, Carbohydrate 100.4, Fiber 0.8, Sugar 80.5, Protein 43.3
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- Toss the wings in a large bowl with the salt and baking powder. Spread the wings on a rack over a baking sheet, and refrigerate for at least an hour, up to eight hours, to dry brine the wings.
- Set the grill up for indirect high heat (450°F): Set the grill up for indirect high heat grilling, with a drip pan in the middle and heat on the sides of the grill. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles.
- Prepare the Japanese sauce: Combine the Japanese glaze ingredients in a small pot, and set aside for later. My “grill safe pot” is an enameled steel camping mug. If you don’t have a grill safe pot, use a regular pot, and simmer the glaze on the stovetop.
- Grill-roast the chicken wings for 45 minutes: Put the wings on the grill in a single layer over indirect heat, close the lid, and cook for 30 minutes. Put the sauce pot over direct heat on the grill, close the lid, and cook the wings and simmer the sauce until the wings are browned and crisp, about 15 more minutes.
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