Oriental Hot Wings Recipes

ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk Worcestershire sauce, honey, oyster sauce, soy sauce, garlic, vinegar, thyme, sesame seeds, and Chinese five-spice powder together in a large bowl; add chicken wings and toss to coat completely. Let chicken marinate 30 minutes. Transfer chicken wings and marinade to a deep baking dish.
• Bake wings in the preheated oven, turning and spooning marinade over wings every 20 minutes, until chicken is cooked through and sauce is thick and bubbling, about 90 minutes.

TAILGATING ASIAN WINGS

Steps:

• For the wings at home:
• Preheat the oven to 350 degrees F.
• Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
• Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
• For the Asian sauce at home:
• Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
• For the wings tailgaiting:
• Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

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.

STICKY AND CRISPY ASIAN CHICKEN WINGS

Steps:

• Preheat the oven to 120C/250F and place a rack on a large baking tray.
• Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
• Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
• After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
• Place all of the sauce ingredients into a saucepan, stir and bring to the boil. Allow to bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.
• Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with chopped spring onions.

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE

Steps:

• Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!

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.

ASIAN BAKED CHICKEN WINGS

Steps:

• Pre-heat the oven to 200ºC/390ºF and place a wire rack over a baking sheet.
• Pat the chicken wings dry then place in a bowl and drizzle over the oil and season with salt and pepper. Mix well and place on the wire rack.
• Place in the oven and allow to bake for 25-35 minutes (flipping after 20 minutes) or until golden brown, crispy and cooked through.
• To make the Asian glaze, combine all the ingredients in a saucepan and bring to a simmer. Allow to cook for 10 minutes or until reduced and syrupy.
• When the chicken wings are cooked, Place them in a clean bowl and pour over 3/4 of the Asian glaze and toss to coat.
• Serve the chicken wings topped with spring/green onion and sesame seeds and the remaining glaze for dipping.

ASIAN HOT WINGS BY PIONEER WOMAN/ REE DRUMMOND (MAKE AHEAD)

Steps:

• Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
• Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
• Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
• Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
• Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat.

ORIENTAL HOT WINGS

Steps:

• Combine everything except chicken wings in a heavy sauce pan and bring to a boil.
• Pour over chicken wings coating each wing well. (I use a zip lock bag to store in the frig and turn it frequently).
• Let stand in the frig overnight.
• Preheat over to 350°F.
• Place chicken wings on an aluminum foil lined baking dish with sauce and bake for about 1 hour and 15 minutes turning often, brushing with sauce.
• The sauce will caramelize. It is best when using only the drum stick of the wing.
• (If you prefer, use half of the sauce to marinade the chicken reserving half for basting. I've used both methods and it works well).