STICKY THAI CHICKEN WINGS
Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen! Weight Watchers Smart Points; 8 per generous serve
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
- To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
- Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
- While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
- Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
- Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!
Nutrition Facts : Calories 310 kcal, Carbohydrate 19 g, Protein 20 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 77 mg, Sodium 561 mg, Sugar 16 g, ServingSize 1 serving
CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE
This came across my email today from a grilling website. Think it sounds delightful and easy too...so I am posting it for the Zaar World Tour to Asia. Give it a try!
Provided by LAURIE
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
- Trim excess skin from the edges of the wings.
- Lightly brush or spray with the oil, and season with salt and pepper to taste.
- Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
- Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
- Serve warm.
THAI CHICKEN WINGS
My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!
Provided by Lauren Billings
Categories Appetizers and Snacks Spicy
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
- In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!
Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.3 g, Cholesterol 47.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 485.2 mg, Sugar 10.4 g
GRILLED SPICY THAI CHICKEN WINGS
Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavor in these grilled wings.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h25m
Yield 40
Number Of Ingredients 9
Steps:
- Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
- In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 2 g, TransFat 0 g
SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.
Provided by Chef John
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g
SPICY THAI CHICKEN WINGS
If you want a delicious spicy appetizer or for a tail gate picnic, try these. I also included a recipe for homemade Sweet-Hot Garlic Chili Sauce for dipping.
Provided by Dedee Royale
Categories Chicken
Time 55m
Yield 36 wings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut wings by disjoining the two sections and trim away excess fat.
- Place wings on a baking sheet lined with foil and bake for 35 minutes.
- Set aside.
- In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
- Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
- Cook for 2 more minutes then transfer to a large bowl and set aside.
- In the same skillet add 4-6 tablespoons canola oil.
- Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
- Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
- Marinate in fridge for at least 2 hours or overnight.
- Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
- Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
- SWEET-HOT GARLIC CHILI SAUCE:.
- 1/2 cup rice vinegar.
- 1/2 cup white sugar.
- 1/4 cup water.
- 3 tablespoons fish sauce.
- 2 tablespoons Sherry wine.
- 3 cloves garlic, minced.
- 3/4 teaspoons Thai dried crushed chilis.
- 1/4 cup tomato ketchup.
- 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
- Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
- Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
- Reduce heat to low and add the cornstarch mixture incorporating into sauce.
- Cook until thickened about 5 minutes.
- Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
- Serve with wings.
Nutrition Facts : Calories 872.5, Fat 58.6, SaturatedFat 12.3, Cholesterol 169.8, Sodium 2177.8, Carbohydrate 42, Fiber 1.9, Sugar 35.9, Protein 45.9
THAI SPICE DRY RUB CHICKEN WINGS
These Thai Spice Dry Rub Chicken wings have the most amazing flavor! Plus they are baked, not fried! Each crispy chicken wing is coated in a seasoning blend that is absolutely mouthwatering!
Provided by Tanya Schroeder
Categories appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and a wire rack over top.
- Rinse and pat chicken pieces dry. Place the wings in a large bowl and drizzle with oil, tossing each piece so that they all get coated.
- In a bowl, combine the paprika, mustard, turmeric, coriander, cumin, ginger, garlic, cayenne pepper and red pepper flakes. Rub spice mixture over the wings.
- Arrange wings on the prepared baking sheet. Bake wings for 30 minutes, turn and bake an additional 10-15 minutes.
Nutrition Facts : Calories 15 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ASIAN STICKY SPICY CHICKEN WINGS
Extremely delightful Sticky Spicy Chicken Wings marinade with Asian flavors can be cooked at home by you with this Gordon Ramsay recipe.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 40m
Number Of Ingredients 8
Steps:
- First, start with making the marinade. Add 3 Tbsp. of tamarind paste, 2 Tbsp in a med-sized bowl. Of cane sugar. Now, add a good amount of red pepper flakes and 2 cloves of crushed garlic and 1 Tbsp. Of fish sauce and 2 Tbsp. Of olive oil.
- Put the chicken wings into the med-sized bowl and start rubbing the marinade onto the wings. Make to coat all the chicken wings with the entire amount of marinade. Now Cover the wings and put them into the refrigerator. Preferably marinate your chicken wings overnight; half an hour is enough to get the Asian flavors going if you don't have time.
- Now line the baking sheet with aluminum foil on it. Place the chicken wings on the baking sheet.
- Put the baking sheet in a 425°F degree oven for about 25-30 minutes; when finished cooking, place chicken wings onto the serving plate and sprinkle some chives or green onions on top.
Nutrition Facts :
GRILLED THAI CHICKEN WINGS RECIPE
Steps:
- Gather the ingredients.
- Using a sharp chef's knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you. Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between the drumette and the wingette. Discard the wingtips (or reserve them to make stock ).
- In a medium bowl, combine all of the other ingredients. Mix well.
- Place the wings in a plastic zipper bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
- Preheat the grill for medium heat (about 350 F). Remove the wings from the bag.
- Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 165 F. Discard any remaining marinade.
- Garnish with chopped scallion greens. Serve and enjoy.
Nutrition Facts : Calories 787 kcal, Carbohydrate 51 g, Cholesterol 320 mg, Fiber 1 g, Protein 56 g, SaturatedFat 11 g, Sodium 2276 mg, Sugar 45 g, Fat 39 g, ServingSize 12 wings (4 servings), UnsaturatedFat 0 g
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