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
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
ROASTED ASIAN CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
- In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
- While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
- Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
- Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
- Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.
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