Lacquered Chicken Wings Recipes

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SPICY LACQUERED CHICKEN WINGS



Spicy Lacquered Chicken Wings image

Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party. They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat. Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers. A bed of sliced juicy navel oranges can serve as a foil to the spicy heat.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 4 to 6 servings (18 to 20 wings)

Number Of Ingredients 17

3 pounds meaty chicken wings, tips removed
Salt
3 tablespoons soy sauce
3 tablespoons rice wine or sherry
3 tablespoons brown sugar
1 tablespoon grated ginger
6 garlic cloves, minced
1/2 teaspoon five-spice powder
1/4 teaspoon cayenne pepper
1/2 teaspoon grated orange zest
1 small cucumber, diced (about 1 cup)
6 scallions, slivered
2 or 3 small hot red chiles, very thinly sliced (or hot green chiles), optional
2 tablespoons crushed roasted peanuts
1 teaspoon sesame oil
1 handful cilantro leaves
2 navel oranges, sliced

Steps:

  • Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
  • Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
  • Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 769 milligrams, Sugar 9 grams, TransFat 0 grams

LACQUERED CHICKEN



Lacquered Chicken image

Provided by Amanda Freitag

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1/2 cup honey
1 lemon, halved and juiced, juiced halves reserved
2 tablespoons Worcestershire sauce
1 tablespoon hot smoked paprika
Two 3-pound chickens
Kosher salt and freshly ground black pepper
4 large sprigs rosemary
1 head garlic, halved

Steps:

  • Preheat the oven to 450 degrees F. Combine the honey, lemon juice, Worcestershire sauce and paprika in a small bowl. Set half of the mixture aside.
  • Season the interior cavities of the chickens with some salt and pepper, and stuff each with 1 juiced lemon half, 2 sprigs of rosemary and half a head of garlic. Put the chickens on a rimmed baking sheet or roasting pan, brush them with half of the honey mixture and roast for 30 minutes.
  • Remove the chickens from the oven and reduce the temperature to 325º degrees F. Brush the chickens with most of the remaining honey mixture and return them to the oven, making sure to rotate the pan. Cook for another 30 minutes, brush them with the remaining honey mixture, and cook until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 15 minutes more. Rest the chickens 10 minutes, carve, and serve.

CHINESE FIVE SPICE LACQUERED CHICKEN



Chinese Five Spice Lacquered Chicken image

A wonderful recipe adapted from Food Network Kitchens cookbook. Chicken is universally cooked all over the globe. Try this Chinese version!

Provided by Sharon123

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 chicken, trimmed of excess fat, giblets removed (3-4 pound)
3 scallions, cut in 4 pieces (white and green parts used)
6 slices fresh ginger (1/4-inch)
1 strip orange zest (1x3-inch)
2 teaspoons peanut oil
2 teaspoons toasted sesame oil
2 teaspoons honey
1 teaspoon soy sauce
2 teaspoons five-spice powder
1/2 cup soy sauce
1/4 cup rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon orange zest, finely grated
1/2 teaspoon fresh ginger, peeled and grated
1 small garlic clove, minced
1 scallion, thinly sliced (white and green parts)

Steps:

  • Chicken:.
  • Preheat oven to 425*F.
  • Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
  • Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
  • Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
  • To make sauce:.
  • Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
  • Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!

Nutrition Facts : Calories 596.5, Fat 41.5, SaturatedFat 10.9, Cholesterol 172.5, Sodium 2258.9, Carbohydrate 7, Fiber 0.8, Sugar 3.9, Protein 47.1

LACQUERED CHICKEN WINGS



Lacquered Chicken Wings image

Make and share this Lacquered Chicken Wings recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken

Time 1h50m

Yield 24 wings

Number Of Ingredients 3

12 large chicken wings
1/2 cup soy sauce
1/2 cup packed dark brown sugar

Steps:

  • Preheat oven to 350º.
  • Cut off wing tips and throw away. Cut wings into 2 pieces.
  • Place wings in a shallow roasting pan.
  • Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator.
  • Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes.
  • These need to be watched carefully and basted often so that they don't burn.

Nutrition Facts : Calories 75.3, Fat 3.9, SaturatedFat 1.1, Cholesterol 18.9, Sodium 354.8, Carbohydrate 4.8, Fiber 0.1, Sugar 4.5, Protein 5.1

PEACH-LACQUERED CHICKEN WINGS



Peach-Lacquered Chicken Wings image

Provided by Melissa Roberts

Categories     Chicken     Ginger     Appetizer     Broil     Picnic     Super Bowl     Kid-Friendly     Quick & Easy     Dinner     Poker/Game Night     Jam or Jelly     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 pounds chicken wings, tips removed if desired

Steps:

  • Preheat broiler.
  • With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
  • Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
  • Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
  • Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
  • Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

PEACH LACQUERED CHICKEN WINGS



Peach Lacquered Chicken Wings image

These wings have been known to cause these symptoms: Finger licking Lip smacking No talking moments Grunting Moaning Plenty of Praise Thank You,lol

Provided by Jamallah Bergman

Categories     Chicken

Time 50m

Number Of Ingredients 7

3 clove garlic
1 piece peeled ginger,coarsely chopped (3 in piece)
2/3 c peach or apricot preserves or jam
1/3 c soy sauce, dark
2 Tbsp water
1/4 tsp hot red pepper flakes
4 lb chicken wings,tips removed if desired

Steps:

  • 1. Preheat broiler
  • 2. With motor running,drop garlic into a food processor and finely chop. Add ginger and finely chop.
  • 3. Add preserves,soy sauce,water and red pepper flakes and pulse until sauce is combined.
  • 4. Line bottom and sides of a large 4 sided sheet pan with foil and lightly oil foil.
  • 5. Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
  • 6. Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil,rotating pan and turning and basting 3 more times,until chicken is cooked through and browned in spots, 20 to 25 minutes.

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