ASIAN SPICY CHICKEN WINGS RECIPES

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CHICKEN WINGS | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken Wings | Chicken recipes | Jamie Oliver recipes image

I love this dish – it’s definitely finger-licking good. It’s inspired by Korean and Chinese flavours and that crazy song that all my kids love (I reckon by calling a dish after something they love you’ve got more chance of them eating it). Anyway, from kids to adults this is a solid recipe to give you tender, sweet wing meat with a beautiful sticky glaze. With eggy rice on the side it’s a great combo and happy, messy eating – not one for a first date!

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 13

12 chicken wings
2 heaped teaspoons Chinese five-spice
200 g brown rice
1 thumb-sized piece of ginger
2 tablespoons tomato ketchup
1 tablespoon low-salt soy sauce
1 tablespoon runny honey
1 tablespoon sesame seeds
2 cloves of garlic
1–2 fresh chillies
2 pak choi
sesame oil
1 large egg

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Stretch out the chicken wings, cut the bingo wings-type skin in the middle, then pop out any joints, if you can, to make them straight (you can poke wooden skewers through the wings to hold them like this, if you like).
    3. Place the wings in a snug-fitting roasting tray (roughly 25cm x 30cm), scatter over the five-spice and a good pinch of salt and toss together until evenly coated. Cover with tin foil and cook for around 50 minutes, or until tender.
    4. Meanwhile, cook the rice according to packet instructions, then drain, spread out on a tray and leave to cool.
    5. Peel the ginger, finely grate into a small bowl and mix with the ketchup, soy sauce and honey to make a glaze.
    6. When the time’s up, remove the foil from the tray, then coat the chicken wings with some of the glaze, and either return them to the oven or pop them under a medium grill (and watch them like a hawk) for a final 30 minutes, or until golden and gnarly, turning and brushing with more glaze every 5 to 10 minutes to use it all up and make them super sticky. Evenly sprinkle over the sesame seeds from a height after adding your last bit of glaze.
    7. When the wings are nearly ready, peel and slice the garlic with the chilli and pak choi, then put them into a large frying pan or wok on a medium heat with a lug of oil. Get them lightly golden, keeping them moving around the pan, then add the rice and let it heat through.
    8. Transfer the tray of wings to the hob, remove the wings to one side and pour 200ml of water into the tray.
    9. Boil and simmer for 5 minutes, scraping up all the sticky bits from the bottom of the tray, then skim any fat off the surface and mix the sauce into the rice.
    10. Push the rice to one side of the pan and crack the egg into the gap. Stir it around so it starts to scramble and cook, then toss through the rice.
    11. Season to perfection and serve with the sticky chicken wings, right away.

Nutrition Facts : Calories 779 calories, FatContent 38.6 g fat, SaturatedFatContent 9.8 g saturated fat, ProteinContent 57.4 g protein, CarbohydrateContent 54.3 g carbohydrate, SugarContent 14.1 g sugar, SodiumContent 2.3 g salt, FiberContent 3.4 g fibre

PAT'S SPICY FRIED WINGS RECIPE | THE NEELYS | FOOD NETWORK



Pat's Spicy Fried Wings Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 20

1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Spicy Dipping Sauce, recipe follows
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Steps:

  • In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
  • Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
  • Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
  • In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
  • Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
  • Serve with Spicy Dipping Sauce.
  • Mix all the ingredients together in a small bowl.

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