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.
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
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your 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 at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- 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.
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.
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FRIED CHICKEN WINGS, CHINESE TAKEOUT STYLE - THE WOKS …
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4.9/5 (145)Total Time 2 hrs 20 minsCategory Chinese TakeoutCalories 189 per serving
- 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.
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5/5 (3)Total Time 40 minsCategory AppetizersCalories 122 per serving
- 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.
- Pile the wings on a platter and serve ‘em hot along with the cold creamy cilantro dipping sauce on the side. Originally published June 5, 2012.
SPICY FRIED CHICKEN WINGS – CHINESE TAKEOUT STYLE
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4.9/5 (8)Total Time 8 hrs 35 minsCategory Chicken And PoultryCalories 175 per serving
- 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.
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