SPICY LACQUERED CHICKEN WINGS
Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party. They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat. Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers. A bed of sliced juicy navel oranges can serve as a foil to the spicy heat.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings (18 to 20 wings)
Number Of Ingredients 17
Steps:
- Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
- Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
- Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 769 milligrams, Sugar 9 grams, TransFat 0 grams
PEACH-LACQUERED CHICKEN WINGS
Provided by Melissa Roberts
Categories Chicken Ginger Appetizer Broil Picnic Super Bowl Kid-Friendly Quick & Easy Dinner Poker/Game Night Jam or Jelly Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
- Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
- Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
- Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
- Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
LACQUERED CHICKEN WINGS
Make and share this Lacquered Chicken Wings recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken
Time 1h50m
Yield 24 wings
Number Of Ingredients 3
Steps:
- Preheat oven to 350º.
- Cut off wing tips and throw away. Cut wings into 2 pieces.
- Place wings in a shallow roasting pan.
- Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator.
- Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes.
- These need to be watched carefully and basted often so that they don't burn.
Nutrition Facts : Calories 75.3, Fat 3.9, SaturatedFat 1.1, Cholesterol 18.9, Sodium 354.8, Carbohydrate 4.8, Fiber 0.1, Sugar 4.5, Protein 5.1
LACQUERED CHICKEN
Steps:
- Preheat the oven to 450 degrees F. Combine the honey, lemon juice, Worcestershire sauce and paprika in a small bowl. Set half of the mixture aside.
- Season the interior cavities of the chickens with some salt and pepper, and stuff each with 1 juiced lemon half, 2 sprigs of rosemary and half a head of garlic. Put the chickens on a rimmed baking sheet or roasting pan, brush them with half of the honey mixture and roast for 30 minutes.
- Remove the chickens from the oven and reduce the temperature to 325º degrees F. Brush the chickens with most of the remaining honey mixture and return them to the oven, making sure to rotate the pan. Cook for another 30 minutes, brush them with the remaining honey mixture, and cook until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 15 minutes more. Rest the chickens 10 minutes, carve, and serve.
LACQUERED SAIGON CHICKEN ON A BEER CAN
This is a variation of the Vietnamese lacquered chicken. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like Asian lacquer.
Provided by TishT
Categories Whole Chicken
Time P1DT1h30m
Yield 1 bird, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: Place the soy sauce, wine, sesame oil, garlic, coriander, five-spice powder, and cinnamon in a large nonreactive bowl and whisk to mix.
- Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
- Remove and discard the fat just inside the body and neck cavities.
- Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls.
- Place the garlic and ginger in the main cavity of the chicken.
- Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
- Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly.
- Pop the tab off the beer can.
- Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use.
- Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade.
- Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
- Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
- The rear leg of the tripod is the beer can.
- Tuck the tips of the wings behind the chickens back.
- Set up the grill for indirect grilling and preheat to medium.
- If using a charcoal grill, place a large drip pan in the center.
- If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
- When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
- Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F), about 1 1/2- 1 1/2 hours.
- If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
- If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
- Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests.
- Let the chicken rest for 5 minutes, then carefully lift it off the support.
- Take care not to spill the hot beer or othewise burn yourself.
- Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch).
Nutrition Facts : Calories 952, Fat 63.2, SaturatedFat 17.6, Cholesterol 297.7, Sodium 1287.6, Carbohydrate 5.8, Fiber 0.4, Sugar 0.3, Protein 76.4
PEACH-LACQUERED CHICKEN WINGS
Make and share this Peach-Lacquered Chicken Wings recipe from Food.com.
Provided by Vicki Kaye
Categories < 30 Mins
Time 30m
Yield 4 lbs wings, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler. Wtih motor running, drop garlic into a food processor and finely chop. Add giner and finely chop.
- Add preserves, soy sauce, water, and red-pep[er flakes and pulse until sauce is combined.
- Line bottom and sides of a large 4-sides sheet pan with foil and lightly oil foil.
- Pat wings dry and put in sheet pan. Season with 3/4 teaspoons salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
- Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.
Nutrition Facts : Calories 690.7, Fat 48.4, SaturatedFat 13.6, Cholesterol 233.1, Sodium 1114.2, Carbohydrate 3.1, Fiber 0.4, Sugar 1.7, Protein 57.4
BLACK LACQUER CHICKEN
Make and share this Black Lacquer Chicken recipe from Food.com.
Provided by aronsinvest
Categories Poultry
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F; line a roasting pan with aluminum foil and arrange the chicken in a single layer.
- Stir together the garlic, teriyaki sauce, honey, sake, orange juice, and ginger in a bowl until well combined.
- Pour the mixture over the chicken and bake for 1 hour. Raise the heat to 450°F, turn the pieces over, baste with sauce, and bake for an additional 15-30 minutes until the chicken is dark and the sauce very thick.
- Transfer the wings to a serving platter and top with the sesame seeds.
Nutrition Facts : Calories 855.1, Fat 49.9, SaturatedFat 13.8, Cholesterol 233.1, Sodium 2063.3, Carbohydrate 35.8, Fiber 0.6, Sugar 31.2, Protein 59.4
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