SPICY CHINESE CHICKEN WINGS
These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries).
Provided by lin_honeybear
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
- Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 22.1 g, Cholesterol 174.8 mg, Fat 43.1 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 11.1 g, Sodium 4727 mg, Sugar 13.6 g
SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE
If you like takeout-style fried chicken wings and spicy fried chicken sounds even more appealing, then you'll love these Chinese takeout style Spicy Fried Chicken Wings!
Provided by Bill
Categories Chicken and Poultry
Time 8h35m
Number Of Ingredients 13
Steps:
- Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
- To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
- After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
- In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
- After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
- If you like, per standard practice with fried food, feel free to add more salt to taste before serving!
Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
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.
HOT AND SPICY CHICKEN WINGS
For those who love all the heat and fire that a chicken wing can deliver, we offer you this recipe. Hot sauce heat levels vary considerably, so choose wisely!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h5m
Yield 24
Number Of Ingredients 9
Steps:
- Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 450°F. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
- Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.
Nutrition Facts : ServingSize 1 Serving
HOT AND SPICY CHICKEN WINGS
Make and share this Hot and Spicy Chicken Wings recipe from Food.com.
Provided by swiz58
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover broiler pan with foil.
- Poke holes in foil.
- Arrange wings on broiler pan.
- Broil wings until lightly browned.
- Combine sauce ingredients.
- Simmer 5 to 10 minutes.
- Dip wings in sauce.
- Place on foil lined baking sheet.
- Bake at 350* for 35 to 40 minutes.
- Baste occasionally.
- Broil to crisp if desired.
Nutrition Facts : Calories 591, Fat 36.4, SaturatedFat 10.2, Cholesterol 174.8, Sodium 738.8, Carbohydrate 22.5, Fiber 0.2, Sugar 21.1, Protein 42.5
SPICY ASIAN CHICKEN WINGS
Make and share this Spicy Asian Chicken Wings recipe from Food.com.
Provided by Steven R.
Categories Chicken
Time P1DT40m
Yield 12 Wings, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the ingredients except the green onions and orange and place in a plastic container for refrigeration.
- Salt and pepper the chicken wing pieces on a cookie sheet or cutting board.
- Place chicken in the marinade and refrigerate overnight.
- Preheat oven to 375 degrees.
- Remove chicken from marinade and place in greased pan to go into the oven.
- After 20 minutes, remove chicken and flip carefully with tongs.
- Drain excess liquid from roasting pan and place chicken back in oven for another 20 minutes.
- Once cooked, remove the chicken from the oven. It should be golden brown and have a sticky skin.
- Sprinkle with scallions and add additional chili flakes for added heat if desired.
- Zest the orange peel on the chicken wings and serve hot.
Nutrition Facts : Calories 727.1, Fat 37.8, SaturatedFat 10.4, Cholesterol 174.8, Sodium 7047, Carbohydrate 40.8, Fiber 5.3, Sugar 29.8, Protein 54.2
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