HONEY-GINGER CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
- Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
- Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS
Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!
Provided by Lisa Bryan
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Use a paper towel to remove any moisture from the chicken wings.
- Toss the wings with the oil, salt, and pepper.
- Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
- Bake for 40-45 minutes until crispy.
- While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
- Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
- Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.
Nutrition Facts : Calories 492 kcal, Carbohydrate 49 g, Protein 25 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1173 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
GINGER GARLIC CHICKEN WINGS
I found this recipe a while back at americanfood.about.com and really enjoyed it. It is very tasty and crispy. I freeze the wing tips for future use for making chicken broth.
Provided by queenbeatrice
Categories One Dish Meal
Time 55m
Yield 40 wings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
- Cover two half-sheet pans with foil, and spray well with the non-stick spray.
- Distribute the chicken wings evenly on the pans.
- Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
- While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.
EASY GARLIC GINGER CHICKEN
Light and flavorful!
Provided by Susan McFadden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 5
Steps:
- Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
- Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g
CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams
STICKY GINGER GARLIC CHICKEN WINGS
Add something spicy to your family's Asian cuisine night! Serve chicken wings made using Gold Medal® flour - perfect for appetizers.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
- In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
- Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
- Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
- In large bowl, toss chicken with glaze.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 45 mg, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 5 g, TransFat 0 g
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