Super Bowl Hoisin Glazed Chicken Wings Recipes

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

GLAZED SWEET AND SOUR CHICKEN WINGS

Steps:

• Prepare the wings by cutting through the joint to make two pieces. Snip off the tips. Put the wings in a shallow glass or ceramic dish.
• Combine hoisin sauce, soy sauce, ketchup, vinegar, lime juice, sugar, garlic, ginger, and chile paste in a small bowl, and whisk well. Brush liberally on the chicken wings, turning them to coat both sides. Season with salt and pepper to taste. Cover, and refrigerate for at least 1 hour or overnight.
• Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be moderately hot.
• Grill the wings, turning with tongs 3 to 4 times and brushing with any remaining glaze during the first 10 minutes of grilling or until cooked through, 15 to 25 minutes. Serve immediately.

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.

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

SUPER BOWL TURMERIC AND HONEY WINGS (EXOTIC & MUST TRY)

Steps:

• Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger.
• Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 degree F) for 20-25 minutes until cooked or golden brown.
• Serve hot.

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.

SUPER BOWL ASIAN CHICKEN WINGS

Steps:

• Place the wings on a foil-lined sheet pan, and spray it with a non-stick spray. Next place the wings in a single layer with the outside skin facing up. Sprinkle them liberally.
• with the seasoning salt and garlic salt, and place in a 400 degree oven.
• Bake them for maybe 30 minutes, or until they are golden brown and crispy. I take them out of the oven and let them sit for a few minutes, it makes turning them easier. Then season them again with the salts, and put them back in the oven until they are done, nice and crispy but not dried out.
• Carefully lift them off the foil, once again, it helps if you let them rest for just a little while. I place them in a zip-loc bag and pour in about 1/2 cup of oyster sauce, and squish them around until all the wings are covered in sauce. You may need to add a little more.
• At this point they are ready to serve. You can heat them up in the oven or nuke them, or serve them room temperature. I sprinkle some sliced green onions on them for garnish.