POLYNESIAN GLAZED CHICKEN WINGS
These are a must have at any football gathering or tailgating party. The wings are super moist and the convenience of throwing them in the oven still frozen really is a timesaver. The glaze is sweet and spicy and together these wings are oh-so satisfying. If you like less spice, just cut back on the red pepper flakes. This is one...
Provided by V Seward
Categories Poultry Appetizers
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken drummettes on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees for 45 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices.
- 2. Combine the brown sugar, cornstarch, ginger, red pepper, pineapple juice, water/broth and soy sauce in a small sauce pan. Cook over medium high heat for 3 - 6 minutes until thickened. Spoon the glaze over all sides of the chicken and bake for an additional 10 minutes. Place on serving dish, brush with more of the glaze mixture Garnish with chopped green onions for added color, texture and flavor. Serve with remaining glaze. *If using the pineapple juice from the canned sliced pineapple... why not grill it and add to the plate, beautiful presentation and it will get eaten as well.
HAWAIIAN CHICKEN WINGS
Everybody loves this tangy Hawaiian-style chicken.
Provided by Luv2bake
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
- Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
- Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
- Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
- To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 71.8 g, Cholesterol 109.7 mg, Fat 23.1 g, Fiber 0.9 g, Protein 20.5 g, SaturatedFat 4 g, Sodium 1249.3 mg, Sugar 50.1 g
HAWAIIAN WINGS
Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.
Provided by kimmi
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
- Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
- Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
- Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 27.6 g, Cholesterol 22.4 mg, Fat 63.8 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 49.2 g, Sodium 1446 mg, Sugar 9 g
HAWAIIAN CHICKEN WINGS
"The slightly sweet sauce in this recipe makes it hard to stop munching these golden chicken wings," assures Carol Jones of Oregon City, Oregon.
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Cut chicken wings into three sections; discard wing tips. In a large plastic bag or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. , In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.
Nutrition Facts :
POLYNESIAN GLAZED WINGS (LOW FAT)
You'll enjoy serving these succulent and delicious wings at your next party. The recipe starts with chicken wing drummettes, a frozen product you'll find in the freezer section of the supermarket.
Provided by Crafty Lady 13
Categories Chicken
Time 1h10m
Yield 30 appetizers
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119.6, Fat 7.3, SaturatedFat 2, Cholesterol 35, Sodium 103, Carbohydrate 4.5, Fiber 0.1, Sugar 4, Protein 8.6
POLYNESIAN CHICKEN WINGS
Steps:
- Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.
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