GLAZED SWEET AND SOUR CHICKEN WINGS
This recipe for grilled chicken wings is brought to us by Evan Lobel of NYC's Lobel's Prime Meats, who uses hoisin sauce, ginger, and chile paste to infuse the meat with a savory Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20 to 25 pieces
Number Of Ingredients 12
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.
SWEET AND SOUR GLAZED CHICKEN WINGS
These festive, easy appetizers will get the party started.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in middle and upper thirds. Arrange chicken wings in a single layer on two rimmed baking sheets; season with salt and pepper. Bake until deep golden brown, crisp, and cooked through, 45 to 50 minutes, flipping chicken and rotating sheets halfway through.
- Meanwhile, in a medium saucepan, combine pomegranate juice, sugar, and 1 teaspoon salt. Bring to a boil over high and cook until mixture is reduced by three-quarters (it should coat the back of a spoon), 35 to 40 minutes. Stir in chili powder and cayenne pepper (optional).
- Transfer wings to a large bowl, add pomegranate glaze, and toss until coated. Serve warm or at room temperature.
Nutrition Facts : Calories 285 g, Fat 12 g, Protein 24 g, SaturatedFat 3 g
SWEET AND SOUR CHICKEN WINGS
Make and share this Sweet and Sour Chicken Wings recipe from Food.com.
Provided by teresas
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- Cover shallow baking pan with foil and spray with cooking spray.
- Spread chicken wings in a single layer in pan.
- Brown wings for 20-30 minutes.
- Remove from oven and drain fat from pan, sprinkle with salt and pepper.
- Meanwhile combine all remaining ingredients, except salt and pepper, in a sauce pan.
- Cook over medium heat until thick and glossy, stirring constantly.
- Cover chicken wings with half of the sauce.
- Reduce heat to 350° and bake 30 minutes.
- Turn wings, cover with remaining sauce, bake 30 minutes more.
SWEET & SOUR GLAZE CHICKEN WINGS
Make and share this Sweet & Sour Glaze Chicken Wings recipe from Food.com.
Provided by Hot Cook
Categories Chicken
Time 1h45m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and drain chicken wings.
- Combine remaining ingredients to make glaze.
- Add chicken wings and stir gently to coat.
- Cover bowl and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees.
- Line a baking pan with aluminum foil and arrange wings on pan.
- Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown.
- Serve immediately.
Nutrition Facts : Calories 642.1, Fat 40.9, SaturatedFat 10.8, Cholesterol 174.8, Sodium 898.9, Carbohydrate 24.3, Fiber 0.2, Sugar 22.4, Protein 43.1
SWEET-AND-SOUR WINGS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a pot, combine the cider vinegar, brown sugar and chili-garlic sauce and whisk together. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer the sauce, uncovered, until it is reduced to a syrup (about 1 1/2 cups finished volume). Season with 1 tablespoon salt and 1 teaspoon pepper, or to taste. Cool the sauce before using.
- In a large pot, heat the oil to 250 degrees F. Pat the chicken wings dry with paper towels and then gently lower them into the oil. Cook the wings until they float, 10 to 12 minutes. Remove the wings from the oil, drain and cool. (Do not discard the oil.) Refrigerate the wings until serving.
- To serve, reheat the oil to 350 degrees F. Fry the pre-blanched wings until crispy and browned, 3 to 5 minutes. Remove the wings from the oil and allow them to drain. Transfer the wings to a large bowl and season with salt and pepper. Pour the sauce over the wings and toss to coat.
SWEET-AND-SOUR CHICKEN WINGS
These slow cooker wings are a fun appetizer for gatherings. I sometimes like to serve the saucy chicken over rice as a main dish. Either way you do it, these Asian-inspired wings will be a hit! -June Eberhardt, Marysville, California
Provided by Taste of Home
Categories Appetizers
Time 3h15m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook and stir until sugar is dissolved., Meanwhile, using a sharp knife, cut through the 2 wing joints; discard wing tips. Transfer wings to a 5-qt. slow cooker; add sugar mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Transfer wings to a serving dish; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over chicken. Serve with a slotted spoon.
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 5g protein.
SWEET SOY CHICKEN WINGS RECIPE BY TASTY
Here's what you need: chicken wings, salt, pepper, potato starch, frying oil, soy sauce, mirin, sugar, sake, garlic, toasted white sesame seed
Provided by Rie McClenny
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oil to about 160˚C (320˚F).
- Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
- Fry the wings at 160˚C (320˚F) approximately 7 minutes.
- Heat oil to about 180˚C (350˚F). Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
- Make the glaze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
- Sprinkle toasted white sesame.
- Nutrition Calories: 3085 Fat: 255 grams Carbs: 189 grams Fiber: 12 grams Sugars: 25 grams Protein: 22 grams
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 24 grams, Fat 44 grams, Fiber 0 grams, Protein 35 grams, Sugar 18 grams
GLAZED CHICKEN WINGS
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.
SWEET AND SOUR BAKED CHICKEN WINGS
If desired serve with rice or noodles, pouring sauce from chicken over each serving. You can also cut down on calories by not dredging the chicken but just browning it in a roast pan (using cooking spray) on top of the stove, then adding the remaining ingredients as directed and roasting in the oven. It's good either way!
Provided by Judy Kiekens
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F(175 degrees C).
- Dredge chicken wings in flour. Heat butter in a deep frying pan over medium heat. Brown chicken wings in the hot butter, 3 to 5 minutes. Place browned chicken in a 9x13-inch baking dish.
- Add the onion, orange juice, ketchup, brown sugar, soy sauce, ground ginger, and garlic salt to the frying pan. Bring to a boil. Pour mixture over chicken.
- Bake in the preheated oven for 30 minutes. Turn chicken and continue baking until no longer pink in the center and very tender, about 30 minutes more.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 31 g, Cholesterol 50.3 mg, Fat 13.6 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 5.4 g, Sodium 793 mg, Sugar 10.8 g
SWEET AND GOOEY CHICKEN WINGS
Sweet and gooey chicken wings prepared with common ingredients, very tender.
Provided by Jilly Cooper
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 5h40m
Yield 4
Number Of Ingredients 6
Steps:
- In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 16.2 g, Cholesterol 131.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 7.9 g, Sodium 1932.1 mg, Sugar 14 g
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- Prepare the chicken wings by snipping off the wing tips and cutting through the joint to break each wing into two pieces. Put the wings into a wide, shallow dish.
- In a bowl mix together all of the other ingredients with a whisk until well combined. Using a brush or spoon, cover the chicken wings with this mixture, turning to coat evenly on both sides, or simply pour on top and stir to ensure even coating. Cover and refrigerate to marinate for at least one hour, but overnight is best.
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