SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS
Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!
Provided by Lisa Bryan
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Use a paper towel to remove any moisture from the chicken wings.
- Toss the wings with the oil, salt, and pepper.
- Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
- Bake for 40-45 minutes until crispy.
- While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
- Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
- Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.
Nutrition Facts : Calories 492 kcal, Carbohydrate 49 g, Protein 25 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1173 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
STICKY HONEY-SOY CHICKEN WINGS
Provided by Tyler Florence
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
STICKY GINGER GARLIC CHICKEN WINGS
Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
- In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
- Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
- Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
- In large bowl, toss chicken with glaze.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 45 mg, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 5 g, TransFat 0 g
STICKY HONEY GARLIC CHICKEN WINGS
Make and share this Sticky Honey Garlic Chicken Wings recipe from Food.com.
Provided by mums the word
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Place wings on a greased baking pan (9 x 13) and bake 20 minutes. Drain fat.
- In a small bowl, blend honey, brown sugar, soy sauce, lemon juice, garlic and ginger.
- Pour sauce over wings.
- Reduce heat to 400°F.
- Bake 40 -45 minutes, turning over the wings twice.
Nutrition Facts : Calories 907, Fat 54.4, SaturatedFat 15.3, Cholesterol 262.2, Sodium 1008.3, Carbohydrate 38.7, Fiber 0.3, Sugar 37, Protein 64.1
HONEY-GINGER CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
- Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
- Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
HONEY-GARLIC CHICKEN WINGS
Steps:
- Put wings in a rectangular baking pan and cook in the oven at 350 degrees F until nicely browned and getting crisp. Mix soy sauce, honey, water, garlic and ginger together in a small bowl and pour over hot wings. Cook until wings are well coated with the sauce. The sauce will become very thick and stick to the wings.
GINGER GARLIC CHICKEN WINGS
I found this recipe a while back at americanfood.about.com and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.
Provided by queenbeatrice
Categories One Dish Meal
Time 55m
Yield 40 wings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
- Cover two half-sheet pans with foil, and spray well with the non-stick spray.
- Distribute the chicken wings evenly on the pans.
- Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
- While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.
KRISTA'S STICKY HONEY GARLIC WINGS
These sweet and sticky chicken wings are sure to be a hit with the whole family. The sauce is so much better than store bought jarred sauce. You can fry the chicken wings, but I prefer baking for less fat. This recipe is equally good with thighs, breasts, or skinless boneless chicken. You'd just have to adjust the cooking time. Serve with fried rice and stir fried veggies. Enjoy!
Provided by MomWhoCooks
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
- Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
- Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 337 calories, Carbohydrate 35.1 g, Cholesterol 58 mg, Fat 13.4 g, Fiber 0.2 g, Protein 19.1 g, SaturatedFat 3.8 g, Sodium 332 mg, Sugar 30.9 g
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