SPICY THAI CHICKEN WINGS
If you want a delicious spicy appetizer or for a tail gate picnic, try these. I also included a recipe for homemade Sweet-Hot Garlic Chili Sauce for dipping.
Provided by Dedee Royale
Categories Chicken
Time 55m
Yield 36 wings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut wings by disjoining the two sections and trim away excess fat.
- Place wings on a baking sheet lined with foil and bake for 35 minutes.
- Set aside.
- In a large skillet over medium heat, add 2 tablespoons canola oil and the grated ginger and cook for 2 minujtes.
- Add vinegar, hot sesame oil, sesame seeds, honey, soy sauce and Sweet-Hot Garlic Chili Sauce.
- Cook for 2 more minutes then transfer to a large bowl and set aside.
- In the same skillet add 4-6 tablespoons canola oil.
- Return the chicken wings to the skillet and cook for about 3 minutes, or until crispy and golden brown.
- Remove wings and drain on paper towels then add to the bowl with the sauce mixture, tossing to coat.
- Marinate in fridge for at least 2 hours or overnight.
- Place wings on a baking pan, reserving the sauce, and bake in 375F for 15-20 minutes to heat thoroughly.
- Serve with more sauce. Garnish with chopped scallions and sesame seeds, tossing to coat evenly.
- SWEET-HOT GARLIC CHILI SAUCE:.
- 1/2 cup rice vinegar.
- 1/2 cup white sugar.
- 1/4 cup water.
- 3 tablespoons fish sauce.
- 2 tablespoons Sherry wine.
- 3 cloves garlic, minced.
- 3/4 teaspoons Thai dried crushed chilis.
- 1/4 cup tomato ketchup.
- 1 1/2 tablespoons cornstarch dissolved in 3-4 tablespoons water.
- Place all ingredients except the cornstarch in a pot and bring to a rolling boil.
- Reduce heat to medium and let boil for 10-12 minutes or until reduced by almost half.
- Reduce heat to low and add the cornstarch mixture incorporating into sauce.
- Cook until thickened about 5 minutes.
- Remove from heat and adjust taste to more sweet or more hot adding sugar or more chilis.
- Serve with wings.
Nutrition Facts : Calories 872.5, Fat 58.6, SaturatedFat 12.3, Cholesterol 169.8, Sodium 2177.8, Carbohydrate 42, Fiber 1.9, Sugar 35.9, Protein 45.9
SPICY ASIAN-INSPIRED CHICKEN WINGS
WARNING: SPICY..We ate them so fast we didn't get a picture. Hubby said: 'I hope you wrote this one down'.
Provided by FISHGIRL
Categories Appetizers and Snacks Spicy
Time 3h25m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
- Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.7 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.1 g, Protein 20 g, SaturatedFat 4.9 g, Sodium 1186.6 mg, Sugar 3.6 g
CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE
This came across my email today from a grilling website. Think it sounds delightful and easy too...so I am posting it for the Zaar World Tour to Asia. Give it a try!
Provided by LAURIE
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
- Trim excess skin from the edges of the wings.
- Lightly brush or spray with the oil, and season with salt and pepper to taste.
- Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
- Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
- Serve warm.
THAI CHICKEN WINGS
My mother introduced me to this recipe and it is wonderful! So easy and delicious, a perfect spicy appetizer!
Provided by Lauren Billings
Categories Appetizers and Snacks Spicy
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
- In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!
Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.3 g, Cholesterol 47.6 mg, Fat 12.5 g, Fiber 0.4 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 485.2 mg, Sugar 10.4 g
GRILLED SPICY THAI CHICKEN WINGS
Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavor in these grilled wings.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h25m
Yield 40
Number Of Ingredients 9
Steps:
- Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
- In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Reserve 1/4 cup of marinade to a small bowl and set aside; add chicken to marinade in bag; turn to coat. Seal bag or covered dish; refrigerate, turning once, at least 1 hour.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade in bag. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with 1/4 cup reserved marinade turning once, until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.
Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 2 g, TransFat 0 g
SPICY THAI CHICKEN WINGS
Categories Chicken Appetizer Broil Quick & Easy Tailgating
Number Of Ingredients 13
Steps:
- 1) Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the wings). 2) Mix the wings in with the marinade, stirring well to coat the meat. Allow wings to marinate while you warm up the oven or BBQ. Be sure to stir the wings occasionally. 3) Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight. 4) If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). 5) Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the wings carefully as they cook, turning every 5 minutes or so to make sure they don't burn. 6) As with barbecued wings, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl. 7) If Barbecuing: Place wings on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the wings appear nice and sticky. 8) Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). Wings are done when juices run clear. 9) Serve wings hot from the grill or oven, alone or with white or brown rice. Enjoy!
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