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
CARAMEL CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
- Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
- Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.
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
CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams
ASIAN CARAMEL CHICKEN WINGS
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
Nutrition Facts : Calories 391 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 28 grams protein, Sodium 3.2 milligram of sodium
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