Spicy Asian Wings Food

TAILGATING ASIAN WINGS

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.

SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE

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

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.

SPICY ASIAN-STYLE WING SAUCE

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.

SPICY ASIAN WINGS

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.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

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.

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.

SPICY ASIAN WINGS

Steps:

• Combine all ingredients except wings and sesame seeds in a microwaveable dish and heat 3-5 minutes, stirring every minute.
• Trim tips off of wings and cut in half at the joint.
• Pour sauce over wings.
• Marinate 1-2 hours.
• When ready to cook, spread wings in a shallow foil-lined pan, and sprinkle with the sesame seeds.
• You can either broil these or bake them.
• To broil, place wings under broiler for 8-10 minutes, turn, and then broil for another 5-7 minutes.
• Or, bake in a 450-degree oven for 25 minutes.

SPICY ASIAN CHICKEN WINGS

Steps:

• Heat oil in small saucepan. Add garlic; cook 1 and stir 1 min. Stir in 1/2 cup barbecue sauce, oyster sauce and hoisin sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally. Remove from heat. Reserve for tossing with the cooked wings.
• Bring chicken broth and remaining barbecue sauce to boil in Dutch oven or large deep skillet. Add wings; simmer 10 min., stirring occasionally. Drain; discard liquid.
• Heat oil to 350ºF in large saucepan. Toss chicken with cornstarch; gently shake off excess cornstarch. Carefully add chicken, in batches, to hot oil; cook 8 to 10 min. or until done, turning after 5 min.
• Place wings in large bowl. Add reserved barbecue sauce mixture; toss to evenly coat wings. Place on platter; sprinkle with onions and sesame seed.

SPICY ASIAN-INSPIRED CHICKEN WINGS

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.

STICKY ASIAN WINGS

Steps:

• Pre Heat Broiler.
• Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
• Pour 1/4 Cup water into broiler pan.
• Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
• While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
• When chicken is browned, add to pan with sauce and stir to coat well.
• Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
• Serve with rice to make a meal or they are great alone as an appetizer.