Saucy Asian Chicken Wings Recipes

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TAILGATING ASIAN WINGS



Tailgating Asian Wings image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound chicken wings, cut into segments, tips removed and discarded
1 tablespoon salt
1 tablespoon freshly cracked black pepper
2 tablespoons soy sauce
1/4 cup honey
2 teaspoons lime zest
3 tablespoons lime juice, from 1 lime
1/4 cup orange juice, from 1/2 orange
1 tablespoon freshly grated ginger
1 teaspoon chili garlic paste
1/2 teaspoon sesame oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1 tablespoon oyster sauce

Steps:

  • For the wings at home:
  • Preheat the oven to 350 degrees F.
  • Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
  • Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
  • For the Asian sauce at home:
  • Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
  • For the wings tailgaiting:
  • Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

STICKY AND CRISPY ASIAN CHICKEN WINGS



Sticky AND Crispy Asian Chicken Wings image

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

1.5 kg chicken wings
2 level tbsp aluminium-free baking powder ((It has to be baking powder, NOT baking soda) - see further notes on baking powder below)
¾ tsp salt ((make sure it's regular table salt))
½ tsp pepper
3 tbsp chopped spring onions/scallions
1 tsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger (peeled and minced)
1 tbsp sweet chilli sauce
2 tbsp honey
4 tbsp brown sugar
5 tbsp dark soy sauce
1 tsp lemon grass paste
2 cloves garlic (peeled and minced)

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

ASIAN CHICKEN WINGS



Asian Chicken Wings image

These addictive Asian-inspired wings are sticky and delicious. Make sure to have lots of napkins on hand when you make this recipe!

Yield 4

Number Of Ingredients 8

3 lb chicken wings, split
1 cup hoisin sauce
3 tbsp sesame seeds, toasted
1 tsp ginger, freshly grated
2 tbsp vegetable oil
½ green pepper, cored, seeded, cut into thin strips
½ red pepper, cored, seeded, cut into thin strips
1 tsp sesame oil

Steps:

  • Preheat oven to 375°F (190°C).
  • Add hoisin sauce, vegetable oil and ginger to large resealable bag. Mix ingredients together in bag.
  • Place chicken wings inside bag and coat wings with sauce.
  • Remove chicken wings from bag and place on large baking sheet. Sprinkle peppers on baking sheet with wings. Sprinkle wings with half of the sesame seeds and place in oven.
  • Cook for approximately 10 to 15 minutes and then remove baking sheet from oven. With tongs, turn wings over to cook on other side. Sprinkle wings with remaining sesame seeds and return baking sheet to oven.
  • Bake for another 10 to 15 minutes or until wings are thoroughly cooked.
  • Sprinkle wings with sesame oil and serve with pepper strips.

Nutrition Facts :

CHINESE CHICKEN WINGS



Chinese Chicken Wings image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Steps:

  • Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  • Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

SAUCY ASIAN CHICKEN WINGS



Saucy Asian Chicken Wings image

Make and share this Saucy Asian Chicken Wings recipe from Food.com.

Provided by Joanne M.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

12 chicken wings, cut at joints (discard tips)
4 garlic cloves
canola oil
1/4 cup chicken broth
1/4 cup catsup
1 tablespoon soy sauce
3/4 cup sugar
1/2 cup vinegar
cornstarch
cold water

Steps:

  • Heat oven to 350 degrees.
  • Place raw wings in large pot and add 1 to 2 cups water. Bring wings to boil then reduce to simmer for approximately 20 minutes. Drain wings and dry on paper towels.
  • Add 2 inches of Canola Oil to clean pot on high heat and add 3 to 4 garlic cloves. Once garlic begins to brown, remove cloves. Add chicken wings a few at a time and cook until golden brown. Place on paper towels to absorb extra oil. Place cooked wings in a 9x13 pan.
  • After done combine chicken broth, catsup, soy sauce, sugar and vinegar to a pot. Bring to a boil. In the meantime combine the corn starch and cold water and mix together until lumps are gone. Once the sauce boils remove from heat and add in the corn starch and water mixture. Pour over the cooked wings and place in oven for 40 minutes. Remove and enjoy!

Nutrition Facts : Calories 501, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 573.9, Carbohydrate 42.6, Fiber 0.1, Sugar 41, Protein 28.2

SPICY ASIAN-STYLE WING SAUCE



Spicy Asian-Style Wing Sauce image

My boyfriend and I fried some wings for the football game on Sunday, and he decided he wanted a Asian-type sauce. Myself being experimental type, decided to concoct something up and it turned out to be a touchdown recipe!

Provided by Carissa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Wing Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 9

1 tablespoon olive oil
1 teaspoon sesame seeds
½ cup light soy sauce
¼ cup brown sugar
3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon ginger paste
2 teaspoons ground mustard
1 teaspoon red pepper flakes

Steps:

  • Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
  • Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 10.3 g, Fat 1.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 597.1 mg, Sugar 8.8 g

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