SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
FIVE-SPICE CHICKEN WINGS
Marinated chicken wings and drumettes are baked until crispy in this appetizer recipe with an Asian flair.
Provided by LIKEN74
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h5m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Arrange the marinated chicken on the prepared baking sheet.
- Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 14.1 g, Cholesterol 77.3 mg, Fat 18.3 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 5 g, Sodium 1161.5 mg, Sugar 6.9 g
SPICY CHINESE FIVE SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
This is one of those recipies that I've used enough that I've forgotten where the original inspiration came from-and that I actually hardly ever measure everything for...It's great for a gathering of friends for almost any occasion-say watching a game, or even a good movie...It also makes a great appetizer(I would recommend...
Provided by Philip Hoel
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 13
Steps:
- 1. FOR THE WINGS
- 2. Pre-heat oven to 500 degrees, line a baking sheet with parchment.
- 3. Remove the tips from the chicken wings(save for making stock-if you wish-or discard)and cut the wings in half at the joint. Place the wings in a bowl.
- 4. Sprinkle 5 spice powder, and cayenne over wings, add salt and pepper.(be generous with the pepper) Rub this mixture all over the wings until no powder remains
- 5. Place the wings on parchment lined baking sheet with the most skin up. Bake for about 25 minutes-or until cooked through browned and crispy-meanwhile make the sauce
- 6. NOTE: This spice mixture also makes a very good Chinese inspired rub for a whole roast chicken-just maintain the ratio of 2 parts five spice to 1 part cayenne
- 7. FOR THE SAUCE
- 8. Combine all sauce ingredients through the lemon juice-add salt and pepper to taste
- 9. NOTE: I should mention that I like my wings very spicy-you might prefer a lessor amount-but the sauce goes a long way in taming the heat
- 10. NOTE: This recipe can be easily doubled-just use two baking sheets, and rotate baking sheets half way through the baking time.
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS W/CREAMY CILANTRO
This is one of Dave Lieberman's recipes that I got from the Food Network. I made them for my Superbowl party and they were a big hit! The cilantro dressing is so good.
Provided by RunninLion
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Place wings in a large bowl. Sprinkle with five-spice powder, cayenne, salt and pepper. Rub mixture into all of the wings until well dispersed.
- Place wing pieces, skin side up, on a baking sheet. Roast for about 25 minutes or until cooked through, browned and crispy.
- Prepare sauce by combining all ingredients in a mixing bowl. Whisk until smooth and well-combined. Season with salt and pepper as desired. Serve alongside hot wings.
Nutrition Facts : Calories 1125.5, Fat 80.4, SaturatedFat 23.1, Cholesterol 383.5, Sodium 1249.3, Carbohydrate 3.8, Fiber 0.7, Sugar 1.5, Protein 91.5
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