CHICKEN WINGS RECIPES ASIAN RECIPES

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CHINESE CHICKEN WINGS RECIPE | ALLRECIPES



Chinese Chicken Wings Recipe | Allrecipes image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories     Appetizers and Snacks    Meat and Poultry    Chicken

Total Time 9 hours 30 minutes

Prep Time 5 minutes

Cook Time 1 hours 5 minutes

Yield 5 pounds chicken wings

Number Of Ingredients 4

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Steps:

  • Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  • Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, CarbohydrateContent 28 g, CholesterolContent 39.7 mg, FatContent 9.2 g, FiberContent 0.5 g, ProteinContent 15.6 g, SaturatedFatContent 2.6 g, SodiumContent 2451 mg, SugarContent 24.5 g

STICKY ASIAN CHICKEN WINGS RECIPE | MYRECIPES



Sticky Asian Chicken Wings Recipe | MyRecipes image

Because the wings get a good bit of char, the type of honey you use isn't as important here (it'll lose its subtler nuances). Though we remove the skin from the wings, you'd never know it--they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.

Provided by Adam Hickman

Total Time 25 minutes

Yield Serves 4 (serving size: 5 drumettes)

Number Of Ingredients 11

20 large chicken drumettes, skinned (about 1 1/2 lb.)
2 tablespoons toasted sesame oil, divided
5 tablespoons wildflower honey
¼ cup unsalted chicken stock
2?½ tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1?½ tablespoons sambal oelek (ground fresh chile paste)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons chopped fresh cilantro
2 tablespoons unsalted roasted peanuts, chopped

Steps:

  • Preheat broiler with rack 6 inches from heat.
  • Coat a large foil-lined baking sheet with cooking spray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat. Broil 13 minutes; turn chicken over, and broil 3 minutes.
  • Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 26 g, CholesterolContent 31 mg, FatContent 11.4 g, FiberContent 1 g, ProteinContent 14 g, SaturatedFatContent 1.8 g, SodiumContent 511 mg

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STICKY ASIAN CHICKEN WINGS RECIPE | MYRECIPES
Because the wings get a good bit of char, the type of honey you use isn't as important here (it'll lose its subtler nuances). Though we remove the skin from the wings, you'd never know it--they pick up an irresistible crispy crunch as the glaze cooks under the broiler. Give yourself a better grip when skinning each wing by holding it with a paper towel in one hand and pulling the skin with another paper towel in the other hand.
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  • Meanwhile, combine honey, stock, soy sauce, vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a small skillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupy and reduced to about 2/3 cup, stirring frequently. Brush chicken with 3 tablespoons honey mixture, and return to broiler; broil 2 minutes or until lightly charred. Place chicken in a large bowl; drizzle with remaining honey mixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.
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