Ritz Spicy Asian Chicken Wings Food

SPICY ASIAN WINGS

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.

RITZ SPICY ASIAN CHICKEN WINGS

Steps:

• Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.
• Preheat oven to 350 degrees F (175 degrees C).
• Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.
• Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.
• Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.
• Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!

RITZ SPICY ASIAN CHICKEN WINGS

Steps:

• Combine apple cider vinegar, soy sauce, water, brown sugar, Serrano peppers, ginger, and salt in a small saucepan. Bring mixture to a gentle boil over medium-high heat, stirring frequently. Continue cooking and stirring until reduced down by 1/3, about 20 minutes. The flavors will intensify as the sauce thickens and becomes syrupy. Divide the sauce, reserving 1 1/4 cups for serving.
• Preheat oven to 350 degrees F (175 degrees C).
• Rinse wings and pat dry. Place about a cup of crushed crackers in a bowl for breading. Dip a chicken wing in the beaten egg and allow excess to drip off. Then coat chicken wing with RITZ cracker crumbs. Place chicken wing on a foil lined baking sheet. Repeat until all chicken is coated, adding more crushed crackers to bowl as needed.
• Heat cooking oil in a 2.5-quart saucepan to 375 degrees F. Carefully place 3 to 4 chicken wings in hot oil and fry until crispy, 1 to 2 minutes. Remove wings with a slotted spoon and drain on paper towels. Continue to fry the chicken in this manner until all are crispy.
• Lightly spray two foil lined baking sheets with cooking spray. Using 3/4 cups sauce, lightly coat each chicken wing and place on foil lined baking sheet in a single layer trying not to crowd the chicken.
• Place baking sheets in the preheated oven and bake until cooked through, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes; serve with reserved sauce, cucumber, carrots and enjoy!

SPICY ASIAN CHICKEN WINGS

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.