STICKY AND CRISPY ASIAN CHICKEN WINGS
These Asian Chicken Wings are Sticky AND Crispy. The best party food ever!
Provided by Nicky Corbishley
Categories Appetizer
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 120C/250F and place a rack on a large baking tray.
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
- Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
- Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.
Nutrition Facts : Calories 56 kcal, Carbohydrate 2 g, Protein 3 g, Fat 3 g, Cholesterol 15 mg, Sodium 188 mg, Sugar 2 g, ServingSize 1 serving
STICKY ASIAN CHICKEN WINGS
Crispy, sticky, sweet, savory with the most perfect caramelized glaze. Basically best party food ever. SO FINGER-LICKING GOOD.
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside. Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder. Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime. In a small saucepan over medium low heat, combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 2-3 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil. In a large bowl, combine wings and half the oyster sauce mixture. Place wings onto the prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3-5 minutes. Stir in remaining oyster sauce mixture. Serve immediately, garnished with green onions and sesame seeds, if desired.
ECU TAILGATE WINGS
This recipe has been passed on for years and years of tailgating at East Carolina University down in Greenville, NC. My friend was the originator of this recipe and there is never a time we go out tailgating for the football games and a person does not ask for this recipe. If you are a wing lover than you will truly enjoy these! They bring out all the key things to make wings taste GREAT! It give you sweetness, zing, and as much kick as you desire. So give it a try and I promise you will enjoy!
Provided by Jason
Categories Appetizers and Snacks Meat and Poultry Chicken
Time P1DT40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
- Preheat an outdoor grill for medium-low heat and lightly oil grate.
- Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 17.5 g, Cholesterol 47.6 mg, Fat 11.1 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 3.1 g, Sodium 1473.3 mg, Sugar 11.4 g
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