Spicy Asian Fried Chicken Wings Recipes

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SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE



Spicy Fried Chicken Wings: Chinese Takeout Style image

If you like takeout-style fried chicken wings and spicy fried chicken sounds even more appealing, then you'll love these Chinese takeout style Spicy Fried Chicken Wings!

Provided by Bill

Categories     Chicken and Poultry

Time 8h35m

Number Of Ingredients 13

10 whole chicken wings ((rinsed and pat dry with paper towel))
½ teaspoon paprika
1½ tablespoons dried red chili flakes
1 teaspoon ground white pepper
1 teaspoon freshly ground Sichuan peppercorns
1½ teaspoons ground cumin
1¼ teaspoons salt
¼ teaspoon sugar
1 tablespoon Shaoxing wine
1 small egg white ((beaten))
1 tablespoon cornstarch
2 tablespoons flour
4 to 6 cups oil ((for frying))

Steps:

  • Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
  • To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
  • After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
  • In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
  • After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
  • If you like, per standard practice with fried food, feel free to add more salt to taste before serving!

Nutrition Facts : Calories 175 kcal, Carbohydrate 3 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 351 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY ASIAN WINGS



Spicy Asian Wings image

Sweet and Spicy Chicken Wings are a tasty appetizer. Get the easy recipe and learn how to make the best sweet & spicy wings in an air fryer.

Provided by Stephanie Manley

Categories     Appetizer

Number Of Ingredients 13

24 ounces chicken wings
1/4 cup corn starch
2 teaspoons chili powder
2 teaspoon Spanish paprika
2 teaspoon fine salt
3 cups vegetable oil
1 cup butter
1/3 cup chili sauce
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/4 teaspoon salt
2 teaspoons garlic powder
2 teaspoons sesame seeds

Steps:

  • Separate the drumette and wingette by cutting through the joint section between the two parts.
  • In a large bowl, mix together the cornstarch, chili powder, Spanish paprika, and salt.
  • Toss the chicken wings into the flour mixture and set aside.
  • Heat the vegetable oil in a large deep pan.
  • Fry the chicken wings at 340 degrees Fahrenheit for 10 minutes or until golden.
  • Place the fried chicken on a wire rack that is resting on a baking sheet.
  • In a large frying pan, melt the butter.
  • Then add chili sauce, brown sugar, oyster sauce, salt, garlic powder, and stir to fully combine.
  • Toss in fried chicken, making sure that all it is fully covered with the sauce.
  • Sprinkle sesame seeds and serve.

Nutrition Facts : Calories 927 kcal, Carbohydrate 17 g, Protein 19 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 193 mg, Sodium 2227 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

THE NEELYS' SPICY FRIED WINGS



The Neelys' Spicy Fried Wings image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon seasoning salt
1 tablespoon red pepper flakes
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon pepper
Freshly ground black pepper
3 pounds chicken wings, split at the joint, tips removed
2 large eggs
2 tablespoons hot sauce
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
Freshly ground black pepper
2 cups all-purpose flour
Vegetable oil, for frying
1 cup sour cream
2 tablespoons horseradish
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

  • Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
  • Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
  • Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
  • In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
  • Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

SPICY ASIAN CHICKEN LOLLIPOPS



Spicy Asian Chicken Lollipops image

Provided by Guy Fieri

Categories     appetizer

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 28

24 chicken wing drummettes
1/2 cup rice wine vinegar
1/4 cup honey
1/4 cup kosher salt
1/4 cup soy sauce
1 teaspoon black peppercorns
Pinch red pepper flakes
3 cloves garlic, skin-on, smashed
2 star anise
1 bay leaf
One 1-inch piece ginger, sliced 1/4-inch thick
1 tablespoon Chinese five-spice powder
1 tablespoon granulated garlic
1 tablespoon ground ginger
1 tablespoon dry mustard
1 tablespoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 cup sweet soy sauce
1/4 cup rice wine vinegar
1 1/2 tablespoons Vietnamese fish sauce
2 tablespoons honey
1 teaspoon red pepper flakes
Peanut oil, for deep-frying
2 tablespoons finely diced red pepper
2 tablespoons finely sliced scallions, cut on the bias
1/4 cup fresh cilantro leaves
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
  • Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
  • Preheat the oven to 350 degrees F.
  • Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
  • Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
  • While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
  • Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
  • Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

SPICY CHINESE CHICKEN WINGS



Spicy Chinese Chicken Wings image

These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries).

Provided by lin_honeybear

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 2

Number Of Ingredients 8

1 pound chicken wings
2 tablespoons white sugar
½ cup soy sauce
¼ cup rice wine
3 tablespoons chili garlic sauce
1 tablespoon sesame oil
2 cloves garlic, minced
¼ cup water

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.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 22.1 g, Cholesterol 174.8 mg, Fat 43.1 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 11.1 g, Sodium 4727 mg, Sugar 13.6 g

SPICY ASIAN-INSPIRED CHICKEN WINGS



Spicy Asian-Inspired Chicken Wings image

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

¼ cup Asian chile paste (such as sambal oelek)
2 tablespoons fish sauce
2 tablespoons soy sauce
2 teaspoons chopped garlic
1 teaspoon grated fresh ginger
1 lime, juiced
2 ½ pounds jumbo chicken wings, tips removed

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

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