Chennai Chicken Wings Recipes

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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

CHENNAI CHICKEN WINGS



Chennai Chicken Wings image

A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 4

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons rice flour
4 teaspoons cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
4 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt
½ cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon thinly sliced ginger
½ tablespoon minced fresh chives
2 teaspoons sambal chili paste
½ teaspoon red pepper flakes
4 pounds chicken wings
1 teaspoon vegetable oil, or as needed
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
  • Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
  • Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
  • Bake in the center of the preheated oven for 15 minutes.
  • Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
  • Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
  • To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 6.3 g, Cholesterol 38.1 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 818.6 mg, Sugar 0.5 g

CHENNAI CHICKEN WINGS



Chennai Chicken Wings image

A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce.

Provided by Chef John

Categories     Chicken Appetizers

Time 45m

Yield 10

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons rice flour
4 teaspoons cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
4 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt
½ cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon thinly sliced ginger
½ tablespoon minced fresh chives
2 teaspoons sambal chili paste
½ teaspoon red pepper flakes
4 pounds chicken wings
1 teaspoon vegetable oil, or as needed
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
  • Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
  • Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
  • Bake in the center of the preheated oven for 15 minutes.
  • Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
  • Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
  • To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 6.3 g, Cholesterol 38.1 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 818.6 mg, Sugar 0.5 g

CHENNAI CHICKEN WINGS



Chennai Chicken Wings image

A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce.

Provided by Chef John

Categories     Chicken Appetizers

Time 45m

Yield 10

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons rice flour
4 teaspoons cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
4 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons freshly ground black pepper
4 teaspoons kosher salt
½ cup seasoned rice vinegar
2 tablespoons thinly sliced red onion
1 tablespoon thinly sliced ginger
½ tablespoon minced fresh chives
2 teaspoons sambal chili paste
½ teaspoon red pepper flakes
4 pounds chicken wings
1 teaspoon vegetable oil, or as needed
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
  • Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
  • Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
  • Bake in the center of the preheated oven for 15 minutes.
  • Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
  • Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
  • To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 6.3 g, Cholesterol 38.1 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 818.6 mg, Sugar 0.5 g

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