Game Day Asian Chicken Wings Recipes

GAME-DAY WINGS

Steps:

• Place a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom over high heat, cover and bring to a boil.
• Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Carefully remove the wings from the basket and pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for 1 hour.
• Heat the oven to 425 degrees F.
• Replace the paper towels with parchment paper or foil to prevent chicken juices from baking on to the pan. Roast on the middle rack of the oven for 20 minutes, and then turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
• While the chicken is roasting, melt the butter in a large metal mixing bowl or pot over low heat. Add the garlic and cook, whisking occasionally, for 1 minute. Add the hot sauce and salt and whisk to combine. Remove from the heat, add the chicken wings and toss to coat. Serve warm.

GAME DAY ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Rinse chicken wings and pat dry. Add vegetable oil, salt, garlic and ginger to a large bowl and whisk to combine.
• Toss chicken wings in oil and seasoning mixture until well coated. Place on a foil-lined or greased baking sheet, separating them so that they are not touching. Bake for 50 minutes or until crispy and cooked through.
• About 10 minutes before wings are finished baking, prepare sauce.
• To a medium skillet, add apple butter, orange juice, soy sauce, sesame oil, garlic and ginger. Place over medium-low heat and keep stirring until heated through. Set aside until wings are baked.
• Remove wings from baking sheet, add to the skillet, and toss to coat. Place on a serving tray and sprinkle with green onion tops and cilantro. Serve immediately.

GAME DAY HONEY-SRIRACHA CHICKEN WINGS

Steps:

• Place a wire rack in a rimmed baking sheet and set aside. Fill a large Dutch oven halfway with oil and heat over medium-high heat to a temperature of 350deg;F.
• Whisk together the honey, sriracha, soy sauce, lime juice and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the sauce comes together, about 5 minutes. Transfer to a large bowl and set aside.
• Whisk together the cornstarch, flour, 1¾ cups cold water, 2 teaspoons salt and ¼ teaspoon pepper in a large bowl until smooth. Add the chicken and toss until completely coated.
• Lift the chicken pieces out of the batter one at a time, letting the excess batter drip back into the bowl, and gently place in the hot oil; try to keep the pieces separated. Fry in batches until golden, adjusting the heat as necessary to keep the oil temperature at 350°F, about 8 or 9 minutes per batch. Remove the chicken with a spider or slotted spoon and set on the rack on the baking sheet to drain. While the wings are still hot, toss them in the honey sauce to evenly coat. Transfer them to a dutch oven and serve with sesame seeds and scallions scattered over the top.

GAME DAY ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Rinse chicken wings and pat dry. Add vegetable oil, salt, garlic and ginger to a large bowl and whisk to combine.
• Toss chicken wings in oil and seasoning mixture until well coated. Place on a foil-lined or greased baking sheet, separating them so that they are not touching. Bake for 50 minutes or until crispy and cooked through.
• About 10 minutes before wings are finished baking, prepare sauce.
• To a medium skillet, add apple butter, orange juice, soy sauce, sesame oil, garlic and ginger. Place over medium-low heat and keep stirring until heated through. Set aside until wings are baked.
• Remove wings from baking sheet, add to the skillet, and toss to coat. Place on a serving tray and sprinkle with green onion tops and cilantro. Serve immediately.