SPICY ASIAN WINGS
Sweet and Spicy Chicken Wings are a tasty appetizer. Get the easy recipe and learn how to make the best sweet & spicy wings in an air fryer.
Provided by Stephanie Manley
Categories Appetizer
Number Of Ingredients 13
Steps:
- Separate the drumette and wingette by cutting through the joint section between the two parts.
- In a large bowl, mix together the cornstarch, chili powder, Spanish paprika, and salt.
- Toss the chicken wings into the flour mixture and set aside.
- Heat the vegetable oil in a large deep pan.
- Fry the chicken wings at 340 degrees Fahrenheit for 10 minutes or until golden.
- Place the fried chicken on a wire rack that is resting on a baking sheet.
- In a large frying pan, melt the butter.
- Then add chili sauce, brown sugar, oyster sauce, salt, garlic powder, and stir to fully combine.
- Toss in fried chicken, making sure that all it is fully covered with the sauce.
- Sprinkle sesame seeds and serve.
Nutrition Facts : Calories 927 kcal, Carbohydrate 17 g, Protein 19 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 193 mg, Sodium 2227 mg, Fiber 2 g, Sugar 5 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 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
ASIAN CHICKEN WING SAUCE
Homemade Asian chicken wing sauce can be as spicy as you want, or mild. Give your air fryer or baked wings a kick of flavor with this.
Provided by The Typical Mom
Categories Dip
Number Of Ingredients 12
Steps:
- In a small saucepan add the guajillo chilis with 1/2 cup of water and let it begin to boil for 6 minutes. Pour the chilies with the water left in the sauce pan, in a blender with the garlic, onion, paprika, orange juice, lime juice, and vinegar.
- Blend until smooth. Use a strainer to make sure you remove any pieces of chili, so it is completely smooth. In a medium saucepan, add one tablespoon of olive oil.
- Let it heat up and pour the sauce into the pan and heat over low heat until it thickens a bit, about 10 minutes. Stir constantly. While it's heating up, add in the honey, and additional salt and pepper to taste. Mix until combined
- Remove from heat and pour over wings and toss to coat.
Nutrition Facts : ServingSize 1 oz, Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 196 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
SPICY ASIAN-STYLE WING SAUCE
My boyfriend and I fried some wings for the football game on Sunday, and he decided he wanted a Asian-type sauce. Myself being experimental type, decided to concoct something up and it turned out to be a touchdown recipe!
Provided by Carissa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
- Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 10.3 g, Fat 1.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 597.1 mg, Sugar 8.8 g
POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE
Worked the other night on a new spice mixture for chicken wings. I made small batches, baked a few and then changed things and tried again. It was not until the next morning that I got what I was looking for. A bit of heat and a bit of sweet. FYI: These are the wings I will be making for Superbowl Sunday. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
- This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
- Gather your ingredients (mise en place).
- Place a rack in the middle position and preheat the oven to 400f (205c).
- Mix all of the wing dust ingredients together in a small bowl.
- Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
- I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
- Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
- If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
- While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
- After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
- PLATE/PRESENT
- Serve the wings with the additional sauce on the side. Enjoy.
- Keep the faith, and keep cooking.
SPICY ASIAN WINGS
Make and share this Spicy Asian Wings recipe from Food.com.
Provided by Theresa Thunderbird
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
- Add chicken wings and turn to coat.
- Marinate covered in refrigerator 2 hours or overnight.
- Heat oven to 450°F.
- Place wings on rack in broiler pan.
- Roast for 30 minutes.
- To crisp skin if desired,increase oven temperate to broil.
- Broil wings for 1-2 minutes or until skin is crisp.
SPICY ASIAN-INSPIRED CHICKEN WINGS
WARNING: SPICY..We ate them so fast we didn't get a picture. Hubby said: 'I hope you wrote this one down'.
Provided by FISHGIRL
Categories Appetizers and Snacks Spicy
Time 3h25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.7 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.1 g, Protein 20 g, SaturatedFat 4.9 g, Sodium 1186.6 mg, Sugar 3.6 g
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