Asian Hot Wings Recipes

STICKY AND CRISPY ASIAN CHICKEN WINGS

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.

KOREAN HOT WINGS

Steps:

• Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Season chicken wings with lemon-pepper seasoning.
• Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
• Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

SPICY ASIAN WINGS

Steps:

• In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
• Add chicken wings and turn to coat.
• Marinate covered in refrigerator 2 hours or overnight.
• Heat oven to 450°F.
• Place wings on rack in broiler pan.
• Roast for 30 minutes.
• To crisp skin if desired,increase oven temperate to broil.
• Broil wings for 1-2 minutes or until skin is crisp.

TAILGATING ASIAN WINGS

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.

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.

ASIAN HOT WINGS BY PIONEER WOMAN/ REE DRUMMOND (MAKE AHEAD)

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
• Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
• Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
• Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat.

ASIAN CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add wings, a few at a time, and shake 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 and keep warm., In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat for 1-2 minutes or until smooth. Pour over chicken wings and toss to coat. Serve immediately.

SPICY ASIAN-STYLE WING SAUCE

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.