Glazed Finger Wings Recipes

HOT HONEY-GLAZED WINGS

Steps:

• In a bowl, combine the flour, 2 teaspoons salt, the onion powder, garlic powder and cayenne pepper. Add the chicken wings and toss to coat.
• Heat 2 inches of vegetable oil in a pot until it registers 350˚ F on a deep-fry thermometer. Working in batches, add the wings and fry until browned, 8 to 12 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet.
• Whisk the melted butter, hot honey, vinegar and red pepper flakes in a large bowl. Add the wings and toss to coat.

HONEY-GLAZED WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

GLAZED WINGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken wings in single layer on greased foil-lined baking sheet.
• Bake in oven for 30 minutes (turning once).
• Measure remaining 5 ingredients into a small saucepan.
• Heat and stir on medium-low until simmering. (Makes about 1 1/4 cups).
• Remove wings from oven and brush with the sauce.
• Bake for 15 to 20 additional minutes, turning and brushing with sauce 2 or 3 times, until tender and no longer pink inside.

GLAZED FINGER WINGS

Steps:

• Oven to 400.
• Bake 30 minutes, turn once.
• Mix sugar, cornstarch, salt, ginger, and pepper in a saucepan on the stove.
• Add water, lemon, and soy sauce.
• Mix together, bring to simmer, cook until slightly thickened.
• Brush sauce over wings.
• Continue baking and basting until chicken is richly glazed, about another 30 minutes.
• Serve hot with lemon slices.

ASIAN GLAZED WINGS

Steps:

• Preheat oven 400 degrees F.
• Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
• Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
• Serve hot or room temperature.
• TIDBITS
• Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

HONEY-GLAZED CHICKEN WINGS

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
• Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
• When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

POLYNESIAN GLAZED WINGS (LOW FAT)

Steps:

• Place frozen chicken drummettes in a 15x10x1-inch baking pan. Bake in a 400 degree F oven for 50 to 60 minutes or until skins are crispy.
• Meanwhile, in a small saucepan combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Set aside.
• Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake for 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Serve with remaining glaze mixture.