STICKY CHINESE CHICKEN WINGS
Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Main Party Food Snacks
Time 1h
Number Of Ingredients 17
Steps:
- Mix Marinade ingredients.
- Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
- Preheat the oven to 180C/350F.
- Line baking tray with foil then greaseproof paper (you'll thank me later).
- Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
- Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
- The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
- Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!
Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g
TAILGATING ASIAN WINGS
Provided by Guy Fieri
Categories appetizer
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the wings at home:
- Preheat the oven to 350 degrees F.
- Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
- Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
- For the Asian sauce at home:
- Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
- For the wings tailgaiting:
- Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.
STICKY ASIAN CHICKEN WINGS
Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture. Serve immediately, garnished with green onions and sesame seeds, if desired.
CHINESE CHICKEN WINGS
My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.
Provided by Jeanette Boisvert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h30m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
- Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g
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.
SAUCY ASIAN CHICKEN WINGS
Make and share this Saucy Asian Chicken Wings recipe from Food.com.
Provided by Joanne M.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Place raw wings in large pot and add 1 to 2 cups water. Bring wings to boil then reduce to simmer for approximately 20 minutes. Drain wings and dry on paper towels.
- Add 2 inches of Canola Oil to clean pot on high heat and add 3 to 4 garlic cloves. Once garlic begins to brown, remove cloves. Add chicken wings a few at a time and cook until golden brown. Place on paper towels to absorb extra oil. Place cooked wings in a 9x13 pan.
- After done combine chicken broth, catsup, soy sauce, sugar and vinegar to a pot. Bring to a boil. In the meantime combine the corn starch and cold water and mix together until lumps are gone. Once the sauce boils remove from heat and add in the corn starch and water mixture. Pour over the cooked wings and place in oven for 40 minutes. Remove and enjoy!
Nutrition Facts : Calories 501, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 573.9, Carbohydrate 42.6, Fiber 0.1, Sugar 41, Protein 28.2
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
ASIAN GLAZED WINGS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings, 3 wings per person
Number Of Ingredients 10
Steps:
- Preheat oven 400 degrees F.
- Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
- Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
- Serve hot or room temperature.
- TIDBITS
- Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.
ASIAN CHICKEN WINGS
I found this recipe in a Simple and Delicious magazine and am posting for safe keeping. I liked the mixture of ingredients for the sauce that is added to the fried wings.
Provided by diner524
Categories Chicken
Time 30m
Yield 24 wings, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings, a few at a time, and shake to coat.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl and keep warm.
- In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat for 1-2 minutes or until smooth. Pour over chicken wings and toss to coat. Serve immediately.
Nutrition Facts : Calories 567.6, Fat 36, SaturatedFat 9.7, Cholesterol 145.7, Sodium 1089.3, Carbohydrate 19.9, Fiber 1.5, Sugar 2.3, Protein 39.8
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