Polynesian Glazed Wings Low Fat Recipes
POLYNESIAN GLAZED WINGS (LOW FAT)
You'll enjoy serving these succulent and delicious wings at your next party. The recipe starts with chicken wing drummettes, a frozen product you'll find in the freezer section of the supermarket.
Provided by Crafty Lady 13
Categories Chicken
Time 1h10m
Yield 30 appetizers
Number Of Ingredients 10
Steps:
- Place frozen chicken drummettes in a 15x10x1-inch baking pan. Bake in a 400 degree F oven for 50 to 60 minutes or until skins are crispy.
- Meanwhile, in a small saucepan combine brown sugar, cornstarch, ginger, and crushed red pepper. Stir in pineapple juice, broth, sweet pepper, and soy sauce. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Set aside.
- Carefully drain off any juices from baking pan. Brush drummettes with some of the glaze mixture. Bake for 10 minutes more. Brush with more of the glaze mixture. Place on serving plate. If desired, sprinkle with green onions. Serve with remaining glaze mixture.
Nutrition Facts : Calories 119.6, Fat 7.3, SaturatedFat 2, Cholesterol 35, Sodium 103, Carbohydrate 4.5, Fiber 0.1, Sugar 4, Protein 8.6
TERIYAKI-GLAZED WINGS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375, with oven rack in center position.
- Combine soy sauce, sake, mirin, ginger, garlic, and sugar in a small saucepan and boil until reduced to 1/2 cup, about 15 minutes. Transfer to a bowl and cool to room temperature.
- Toss wings in bowl with oil and salt and transfer to a baking sheet. Bake for 45 minutes, glazing and turning the wings a few times in the last 15 minutes of cooking.
- Serve warm with vegetable crudites.
POLYNESIAN CHICKEN WINGS
Steps:
- Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.
HAWAIIAN WINGS
Sticky, crunchy, garlicky, intensely-flavored, Hawaiian chicken wings. Garnish with additional green onion slices or green onion curls, if desired.
Provided by kimmi
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
- Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
- Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
- Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 27.6 g, Cholesterol 22.4 mg, Fat 63.8 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 49.2 g, Sodium 1446 mg, Sugar 9 g
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