Rios Spicy Chicken Wings Recipes
RIO'S SPICY CHICKEN WINGS
Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.
Provided by Melissa Clark
Categories easy, appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.
- When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.
- Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.
- Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 10 grams, Sodium 1249 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY CHICKEN WINGS
Steps:
- Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours.
- Preheat a grill to medium-high.
- Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
- Blend all ingredients together in a food processor. Transfer to a bowl, cover, and refrigerate until ready to serve.
RESTAURANT STYLE WING AND RIB SAUCE
This sauce tastes similar to the sauce used on the sticky fingers at one of my favorite restaurants. It is easy to make and has endless possibilities for modification. Try adding a bit of cinnamon or cloves to it. Honey is used to thicken the sauce, but isn't necessary. If not using the honey, just use extra brown sugar.
Provided by Drizzler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk hot sauce, honey, and brown sugar together in a saucepan until smooth. Bring to a simmer over medium heat, then reduce heat to medium-low, and simmer for 30 minutes, whisking frequently.
Nutrition Facts : Calories 116 calories, Carbohydrate 29.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.4 g, Sodium 182.7 mg, Sugar 29.4 g
AL ROKER'S SPICY CHICKEN WINGS
These wings are marinated for a few hours in a mixture of hot pepper sauce, honey, chili powder and butter and are then baked until crispy. Serve with blue cheese dressing. Recipe found in Womans Day magazine.
Provided by Marie
Categories Lunch/Snacks
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in a large bowl.
- Add chicken and turn to coat.
- Cover and refrigerate, turning occasionally for at least 2 hours or up to 12.
- Heat oven to 375° and line baking sheet with heavy duty foil.
- Add chicken in a single layer.
- Bake, turning chicken once for 1 1/4 hours or until chicken turns crispy.
- Note: After baking these can be cooled and refrigerated, covered for up to 24 hours. Reheat in covered baking dish in a 400° oven for 15 minutes.
Nutrition Facts : Calories 574.3, Fat 41, SaturatedFat 13.1, Cholesterol 187, Sodium 590.9, Carbohydrate 7.7, Fiber 0.4, Sugar 7.1, Protein 41.8
RIO'S SPICY CHICKEN WINGS
Steps:
- In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator. When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside. Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden. Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.
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- When preparing the wings, you will notice that they have two joints. With a chef's knife, cut the two joints. You will then get three pieces with each wing. Discard the small pointed piece where there is no meat.
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Feb 2, 2017 - Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen But the fiery, crunchy chicken wings there are the stuff of dreams This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sau…
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But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin. —Melissa Clark. Featured in: Dreaming Of Spicy, Crunchy Chicken Wings.
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