Sweet Spicy Asian Chicken Wings Recipes

ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Cut the chicken wings into sections. Discard the tips and place drumettes and wings in a bowl. Season with salt.
• In a microwave-safe bowl, whisk together chili garlic sauce, brown sugar, soy sauce, vinegar, sesame oil and garlic.
• Pour half of the sauce over chicken wings and toss to coat.
• Spread chicken wings in a single layer on a baking sheet. I lined mine with parchment paper for easy cleanup.
• Bake chicken wings for 20 minutes, flip each wing and bake for 25 minutes more.
• Add cornstarch to the remaining sauce and whisk in.
• Microwave for 20 seconds, then stir well.
• Microwave for 15 more seconds. The sauce should be thick. If not, add 1 more teaspoon of cornstarch whisked with 2 teaspoons of water.
• Roll each baked wing in the sauce right before serving.

SWEET & SPICY ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 375' and line a baking sheet with parchment paper and place the chicken wings on the baking tray. Bake for 45 minutes
• While the chicken is close to being done, make the glaze. Place the coconut aminos, oil, lime juice, garlic, ginger, pepper flakes, salt and pepper in a small saucepan and whisk to combine
• Bring the sauce to a boil and then reduce it to a simmer. Let it simmer for about 5 minutes, until is thickens but is still pourable (like honey)
• Broil the chicken wings for 5-10 minutes, until browned and crispy and then toss them in a large bowl with the glaze
• Top with sesame seeds and green onions

BAKED KOREAN CHICKEN WINGS

Steps:

• Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Lightly spray the rack with cooking spray.
• Pat the wings dry with paper towels. Place the wings in a large mixing bowl or a resealable plastic bag and add the baking powder and salt. Toss until evenly coated.
• Place the wings on the wire rack, leaving a small space between them for air circulation. Refrigerate uncovered for 30 minutes to overnight (You can skip this step but the wings won't be as crispy).
• Adjust the oven rack to the upper middle position and preheat the oven to 425 degrees Fahrenheit.
• Bake for 25 minutes. Flip the wings and continue to cook until crispy and golden brown, about 25 minutes, flipping once again towards the end of the cooking time.
• Meanwhile, combine the sauce ingredients in a mixing bowl large enough to hold the wings. Remove a small amount of sauce to a small bowl for dipping.
• Remove the wings from the oven and add them to the larger mixing bowl with the sauce. Toss to coat.
• Move the oven rack approximately 8-inches from broiler and broil for about 2 minutes or until desired crispiness. Remove from the oven and garnish with sesame seeds. Serve with the additional sauce for dipping.

SWEET CHILE GARLIC WINGS

Steps:

• Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
• Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
• When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

SPICY ASIAN FRIED CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
• For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
• Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
• Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
• Toss the wings with the glaze and serve.

SPICY CHINESE CHICKEN WINGS

Steps:

• Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
• Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

4 INGREDIENT SWEET AND SPICY CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees.
• Place wings in a greased 9 x 13 baking dish.
• Combine sauces and honey and pour over the wings.
• Bake for about an hour, or until juices run clear.

SPICY ASIAN-INSPIRED CHICKEN WINGS

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.