Glazed Chicken Wing Dinner Recipes

SOY HONEY GLAZED CHICKEN WINGS RECIPE

Steps:

• Preheat oven at 400F/200C
• Wash chicken wings, then pat dry with kitchen paper
• In a bowl, whisk the egg whites with the salt, black pepper and paprika until frothy
• Line a baking sheet with aluminum foil or baking paper. Place an oven safe cooling rack on top and spray it with non-stick cooking spray
• Add chicken wings on the cooling rack
• Brush egg white mixture on chicken wings on both sides
• Bake for 35-40 minutes. Remember to flip them half-way through so they bake evenly
• While they're baking, prep the glaze
• In a saucepan add the honey, soy sauce, worchester sauce, ginger, juice of lime, ground coriander, red pepper flakes and sesame oil
• Bring to boil, then simmer until sauce is reduced and becomes sticky.
• Once chicken wings are cooked let them cool for 5 minutes. Add them in a bowl, then coat with the glaze
• Sprinkle some sesame seeds, fresh cilantro and enjoy!

GLAZED CHICKEN WINGS

Steps:

• Heat broiler. Rinse chicken wings; pat dry. Place on a baking sheet, wing tips down. Broil until golden brown, rotating sheet occasionally, 35 to 40 minutes. Transfer wings to a large bowl. Drain off fat from baking sheet.
• Toss wings with desired sauce, and return to baking sheet, wing tips down. Reserve sauce in bowl. Broil wings again until glazed, 2 to 3 minutes, rotating sheet once. Toss wings with reserved sauce. Serve hot, with celery and carrot sticks, and Blue-Cheese Dip.

GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

SWEET AND SPICY GLAZED CHICKEN WINGS

Steps:

• Combine all marinade ingredients in food processor.
• Mix marinade with chicken wings and marinate 24 hours.
• Bake wings for 20 minutes, or broil or grill.
• Whisk together glaze ingredients; bring to a boil and simmer until the sauce is reduced by 1/2 (~25minutes) Toss the wings with hot glaze and sprinkle with macadamia nuts.

HONEY-GLAZED WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a small saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. , Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., Drain and discard marinade. Place wings in a well-greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

MISO-GLAZED SESAME CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF.
• In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
• Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
• Spread out coated wings on a parchment-lined sheet tray.
• Bake wings for 20 minutes.
• Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
• Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
• Garnish wings with minced cilantro before serving.
• *Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
• Enjoy!

GLAZED WINGS RECIPE

Steps:

• Preheat oven to 400°F. Mix steak sauce and syrup; set aside.
• Place pineapple, carrots and peppers in foil-lined 15x10x1-inch baking pan. Top with chicken wings.
• Bake 30 minutes. Pour steak sauce mixture over chicken and vegetables. Continue baking 10 minutes. Spoon over rice.

GINGER ORANGE GLAZED CHICKEN WINGS

Steps:

• In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

SWEET & SOUR GLAZE CHICKEN WINGS

Steps:

• Rinse and drain chicken wings.
• Combine remaining ingredients to make glaze.
• Add chicken wings and stir gently to coat.
• Cover bowl and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees.
• Line a baking pan with aluminum foil and arrange wings on pan.
• Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown.
• Serve immediately.

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.