Chili Chicken Wings Recipes

CHILLI CHICKEN WINGS

Steps:

• Place your chicken wings into a large plastic bag or a large mixing bowl. Mix together all the marinade ingredients and stir in the oil to make a paste. Pour this over your wings and give them a good mix to make sure they are all evenly coated.I do this in a bag because you can really mix in the marinade and the wings get a really good coating.Place in the fridge for a couple of hours.
• Pre heat your oven to 200 degree C, line a baking tray with foil and then a layer of baking paper. Place a oven rack over your tray.
• Evenly spread the wings on the tray. Try not to overlap, so they cook evenly and get nice and crispy while cooking.Place into your preheated oven for 40 minutes and cook until golden and crisp.
• For your sauce.In a large fry pan, heat the oil on a high heat, add your chopped onion and fry until soften, but don't brown to much.
• Add the soy, ketchup, oyster and sriracha sauces, bring to a simmer, add in your sugar and then add the cooked wings and give a good mix to really coat the wings.
• Lastly add the sliced spring onion and red chilli, give a quick mix and serve.Happy burning lips, enjoy!

HONEY CHILI CHICKEN WINGS

Steps:

• Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)
• Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.
• Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.

CHILI-LIME CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.

SWEET CHILI-GLAZED CHICKEN WINGS

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.