SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE
If you like takeout-style fried chicken wings and spicy fried chicken sounds even more appealing, then you'll love these Chinese takeout style Spicy Fried Chicken Wings!
Provided by Bill
Categories Chicken and Poultry
Time 8h35m
Number Of Ingredients 13
Steps:
- Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
- To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
- After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
- In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
- After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
- If you like, per standard practice with fried food, feel free to add more salt to taste before serving!
Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 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 MUSTARD CHICKEN WINGS
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce - but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.
Provided by Julia Moskin
Categories finger foods, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.
- Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes.
- Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.
- Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside.
- In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.
- Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.
- When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 33 grams, Carbohydrate 26 grams, Fat 46 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 996 milligrams, Sugar 20 grams, TransFat 0 grams
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
SWEET HOT MUSTARD CHICKEN WINGS
If you are as burned-out on the basic Buffalo-style chicken wing recipe as I am, then this recipe's for you. The hot, sweet, mustardy glaze is a very welcome change of pace from traditional style. Enjoy!
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
- Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
- Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
- Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 15 g, Cholesterol 48.2 mg, Fat 4.9 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 13 g
SPICY CHINESE CHICKEN WINGS
Make and share this Spicy Chinese Chicken Wings recipe from Food.com.
Provided by NavyDoc13
Categories Chicken
Time 35m
Yield 28 serving(s)
Number Of Ingredients 15
Steps:
- Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint.
- Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes.
- Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce.
- Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes.
- Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed.
- Serve hot.
SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat 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.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
- 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.
SPICED CHICKEN WINGS
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 8 to 10 hors d'oeuvres servings
Number Of Ingredients 10
Steps:
- Separate the chicken wings at the joints. Reserve the wing tips for another use, like making stock. Place the remaining 36 pieces in a glass or ceramic bowl.
- Chop the onion, garlic and scallions. Place in a blender or food processor with the remaining ingredients and process to make a thick sauce. Pour this sauce over the chicken wings, cover and allow to marinate in the refrigerator at least four hours or overnight.
- Preheat a broiler. Drain the chicken wings and place them on a broiling pan. Pour any remaining marinade into a saucepan and bring it to a simmer.
- Broil the chicken wings until they are well glazed and cooked through, about 20 minutes. Turn them once during broiling and baste them with the reheated marinade. Serve hot or warm.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 740 milligrams, Sugar 1 gram, TransFat 0 grams
HOT AND SPICY CHINESE CHICKEN WINGS
This recipe is from The Gas Grill Gourmet. I served it at a gathering and received rave reviews. Very tasty wings, I should have doubled the recipe.
Provided by Kaya1245
Categories Chicken
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken wings in cold water and pat them dry. With a sharp knife, trim off each wing tip right at the joint.
- Combine all the marinade ingredients in a nonreactive container and mix well. Add the wings, cover, and refrigerate for 4-6 hours, or overnight if desired.
- Preheat the grill for 10-15 minutes, with all the burners on high.
- While the grill is preheating, drain the marinade from its container into a nonreactive saucepan. Bring the liquid to a boil for a minute or two, remove pan from heat, and reserve for basting.
- Once the grill is hot, turn one burner off and turn the other(s) to medium. Place the wings over the burner that is off. Close the grill's lid and cook the chicken for 30-35 minutes, or until the skin is crispy and brown. Turn the wings once during the cooking process, basting with the boiled marinade.
- Transfer the wings to a serving platter, and garnish with sesame seeds and cilantro, if desired.
Nutrition Facts : Calories 971.5, Fat 62.7, SaturatedFat 16, Cholesterol 233.7, Sodium 3249.7, Carbohydrate 39, Fiber 1.2, Sugar 32, Protein 61.5
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