Ginger Garlic Chicken Wings Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
• Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
• Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
• Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
• Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
• Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.

Steps:

• Preheat oven to 400 degrees F.
• Place the chicken wings in a large mixing bowl, and season generously with pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour, cormeal, parmesan and celery salt to a large plastic bag, add the wings and shake thoroughly.
• Cover two half-sheet pans with foil, and spray well with the non-stick spray.
• Distribute the chicken wings evenly on the pans.
• Bake for 20 minutes, turn the chicken wings over, and bake for another 20 minutes, or until browned and crusty and cooked thoroughly.
• While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer into a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer onto a serving platter.

Steps:

• In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
• Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
• Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.

Steps:

• Put wings in a rectangular baking pan and cook in the oven at 350 degrees F until nicely browned and getting crisp. Mix soy sauce, honey, water, garlic and ginger together in a small bowl and pour over hot wings. Cook until wings are well coated with the sauce. The sauce will become very thick and stick to the wings.

Steps:

• Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
• Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

Steps:

• Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered, and the wings are cooked through, 15 to 20 minutes.
• While the wings cook, combine 1/4 cup soy sauce, 1/4 cup Korean red chili paste or sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Steps:

• In 1-quart saucepan, combine all glaze ingredients; bring to a simmer, stirring frequently over medium heat until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
• In 2-gallon resealable food-storage plastic bag mix pepper sauce, oil, salt, pepper and chicken. Seal bag; shake to coat. Add flour, seal bag and shake until chicken is coated with flour.
• Heat oven to 375°F. Line two baking sheets with heavy-duty foil; spray with cooking spray.
• Place chicken on cookie sheets. Bake uncovered 30 minutes, turn chicken over and rotate pans. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is no longer pink when centers of thickest piece are cut.
• In large bowl, toss chicken with glaze.

Steps:

• Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well.
• Cover wings and refrigerate for at least 4 hours or over night.
• Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes).
• Serve hot or warm.

Steps:

• Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
• Heat oil on high heat until it hisses when splashed with a drop of water.
• Coat chicken pieces with salt.
• Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
• Remove chicken from oil and drain on paper towels.
• Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

Steps:

• Preheat oven to 425°F.
• Place wings on a greased baking pan (9 x 13) and bake 20 minutes. Drain fat.
• In a small bowl, blend honey, brown sugar, soy sauce, lemon juice, garlic and ginger.
• Pour sauce over wings.
• Reduce heat to 400°F.
• Bake 40 -45 minutes, turning over the wings twice.

Steps:

• Preheat oven to 400 F and line a baking tray with parchment paper.
• Mix all the ingredients together except the chicken.
• Add the chicken, coat well with marinade and cover in an airtight container. Refrigerate 24 hours for best results. Bring to room temperature before cooking.
• Place chicken wings on a baking pan lined with parchment paper and bake at 400 F for 20 - 30 minutes turning once until nice and dark.
• Barbecue option ~ cook chicken wings at 350 F for 20 - 30 minutes or until nice and dark turning often. To serve sprinkle with toasted sesame seeds and spring onions.