Ginger Soy Chicken Wings Recipes

SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS

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.

GINGER SOY CHICKEN WINGS

Steps:

• Combine all ingredients except green onions and sesame seeds in slow cooker; cover and cook on high for 3-4 hours, draining off the fat after 3 hours.
• Arrange chicken wings on a platter; garnish with green onions and sesame seeds.

STICKY HONEY-SOY CHICKEN WINGS

Steps:

• Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
• Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

GARLIC-GINGER CHICKEN WINGS

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.

GRILLED GINGER CHICKEN WINGS

Steps:

• Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.
• Cover wings and refrigerate for at least 4 hours or over night.
• Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes).
• Serve hot or warm.

GINGER-SCALLION WINGS

Steps:

• Preheat oven to 450 degrees. Lightly oil two baking sheets and divide chicken wings between sheets; season with salt. Bake until deep golden brown and cooked through, 35 minutes, flipping chicken and rotating sheets halfway through.
• Meanwhile, in a food processor, puree scallions, ginger, 1 teaspoon salt, and oil. Transfer wings to a large bowl, add sauce, and toss to coat. Return wings to sheets and bake until set, about 10 minutes.