FIVE-SPICE CHICKEN WINGS
Marinated chicken wings and drumettes are baked until crispy in this appetizer recipe with an Asian flair.
Provided by LIKEN74
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h5m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Arrange the marinated chicken on the prepared baking sheet.
- Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 14.1 g, Cholesterol 77.3 mg, Fat 18.3 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 5 g, Sodium 1161.5 mg, Sugar 6.9 g
FIVE-SPICE CHICKEN WINGS
Steps:
- Preheat broiler and oil rack of a broiler pan.
- Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.
- Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Pat dry and add to spice mixture, tossing to coat.
- Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.
FIVE-SPICE CHICKEN WINGS
Bird is the word when it comes to these wings. They're baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- Cut chicken wings into 3 sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large container. Add wings and toss to coat. Cover and refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Place wings in a greased 15x10x1-in. baking pan., Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 81mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
FRIED CHINESE FIVE-SPICE CHICKEN WINGS
Categories Chicken Appetizer Braise Fry Marinate Cocktail Party Super Bowl Poker/Game Night Party Gourmet
Yield Serves 6 as an hors d'oeuvre or 4 as a main course
Number Of Ingredients 11
Steps:
- Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop gingerroot. In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
- Preheat oven to 350°F.
- Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.
- Reduce temperature to 250°F.
- In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.
- Serve wings with salt and pepper mixture.
EXOTIC FIVE-SPICE CHICKEN WINGS
Savor the flavors you crave! These distinctive wings deliver a sweet, salty and slightly spicy taste with every bite. -Barb Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the two wing joints; discard wing tips. In a small bowl, whisk honey, oil, soy sauce, five-spice powder, ginger, salt, garlic powder and cayenne until blended. Pour 1 cup into a large resealable plastic bag. Place chicken wings in bag; seal bag and turn to coat. Refrigerate 4 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain chicken, discarding marinade. Place wings on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 25 minutes, turning once. Bake 15-20 minutes longer or until chicken juices run clear, turning and basting occasionally with reserved marinade. If desired, sprinkle with sesame seeds and onions.
Nutrition Facts :
FIVE SPICE CHICKEN WINGS
Another wings recipe, the five-spice powder adds a nice tang, but be careful when using it, it can be overpowering. If you prefer you can grill or barbecue them but be careful they don't burn. Marinating time not included.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients in a bowl, taste the marinade to see or you want to add a bit more five-spice powder, and hot sauce Add the chicken, mix well, cover and put in the fridge to marinate, at least 2 hours but I prefer 24 hours.
- When ready to bake remove the chicken from the fridge to get back to room temperature.
- Pre heat the oven 325F; line a baking tray with foil.
- Shake off the marinade, bake the wings for approx 1 hour until tender, baste them now and then with the marinade, and if desired finish them under the grill.
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS W/CREAMY CILANTRO
This is one of Dave Lieberman's recipes that I got from the Food Network. I made them for my Superbowl party and they were a big hit! The cilantro dressing is so good.
Provided by RunninLion
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F.
- Place wings in a large bowl. Sprinkle with five-spice powder, cayenne, salt and pepper. Rub mixture into all of the wings until well dispersed.
- Place wing pieces, skin side up, on a baking sheet. Roast for about 25 minutes or until cooked through, browned and crispy.
- Prepare sauce by combining all ingredients in a mixing bowl. Whisk until smooth and well-combined. Season with salt and pepper as desired. Serve alongside hot wings.
Nutrition Facts : Calories 1125.5, Fat 80.4, SaturatedFat 23.1, Cholesterol 383.5, Sodium 1249.3, Carbohydrate 3.8, Fiber 0.7, Sugar 1.5, Protein 91.5
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FIVE-SPICE CHICKEN WINGS RECIPE - LEITE'S CULINARIA
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- Pulse the cilantro, sour cream, mayo, yogurt, and lemon or lime juice in a food processor. (Or, lacking a processor, whisk them together.) Taste and add a judicious amount of salt and black pepper and pulse again. Cover and toss it in the fridge while the wings do their thing in the oven.
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