Oriental Chicken Wings Recipes

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CHINESE CHICKEN WINGS

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4



Chinese Chicken Wings image

Steps:

  • Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  • Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

ORIENTAL CHICKEN WINGS

Make and share this Oriental Chicken Wings recipe from Food.com.

Provided by mommyof 3

Categories     Chicken

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 7



Oriental Chicken Wings image

Steps:

  • Separate chicken wings at the joints.
  • Cut off wing tips.
  • Mix remaining ingredients and pour over chicken.
  • Cover and refrigerate about 4 hours.
  • Drain chicken, reserving the marinade.
  • Place chicken in a baking dish.
  • Brush occasionally with marinade.
  • Bake on one side for 30 minutes and then turn the wings and bake another 30 minutes on the other side in a 350 degree oven.

Nutrition Facts : Calories 523.4, Fat 34.8, SaturatedFat 9.2, Cholesterol 145.7, Sodium 1749.3, Carbohydrate 14.2, Fiber 0.6, Sugar 12.6, Protein 37.4

2 1/2 lbs chicken wings
1/4 cup honey
2 tablespoons chili sauce
1/2 teaspoon salt
1/2 cup soy sauce
2 tablespoons peanut oil
1/4 teaspoon garlic powder

CHICKEN WINGS ORIENTAL

I always get compliments when I serve these. They have a good sweet/ sour flavor that isn't overpowering (actually more sweet than sour). Very quick and easy to throw together. (Prep time includes marinating time.)

Provided by NorthernGal

Categories     Chicken

Time 2h40m

Yield 10-12 serving(s)

Number Of Ingredients 6



Chicken Wings Oriental image

Steps:

  • Place wings in 9 x 13 or larger pan.
  • Combine remaining ingredients and pour over wings. Let marinate 1 hour, turning so all sides are marinated.
  • Bake, uncovered, at 350 for 1 1/2 hours. May be served hot or cold.

Nutrition Facts : Calories 391.8, Fat 21.9, SaturatedFat 6.1, Cholesterol 104.9, Sodium 582.4, Carbohydrate 21.2, Fiber 0.1, Sugar 20.8, Protein 26.2

3 lbs chicken wings
1/4 cup soy sauce
1/2 cup sugar
1/2 cup brown sugar
1/4 cup vinegar
1 cup chicken broth

GRANDMOTHER'S CHINESE CHICKEN WINGS

Provided by Andrew Zimmern

Categories     appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12



Grandmother's Chinese Chicken Wings image

Steps:

  • Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
  • Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

ASIAN GLAZED WINGS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings, 3 wings per person

Number Of Ingredients 10



Asian Glazed Wings image

Steps:

  • Preheat oven 400 degrees F.
  • Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side. While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze. Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.
  • Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.
  • Serve hot or room temperature.
  • TIDBITS
  • Close that door! Whenever you are tending to something in the oven, pull it out of the oven completely and close that door while you are doing your business. Otherwise your oven will have to work double time to get back up to temperature.

2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers and tips
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves

TAILGATING ASIAN WINGS

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 15



Tailgating Asian Wings image

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.

1 pound chicken wings, cut into segments, tips removed and discarded
1 tablespoon salt
1 tablespoon freshly cracked black pepper
2 tablespoons soy sauce
1/4 cup honey
2 teaspoons lime zest
3 tablespoons lime juice, from 1 lime
1/4 cup orange juice, from 1/2 orange
1 tablespoon freshly grated ginger
1 teaspoon chili garlic paste
1/2 teaspoon sesame oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1 tablespoon oyster sauce

SPICY ASIAN FRIED CHICKEN WINGS

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 18



Spicy Asian Fried Chicken Wings image

Steps:

  • Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool.
  • For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well.
  • Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying.
  • Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack.
  • Toss the wings with the glaze and serve.

3 pounds fresh chicken wings, tips removed and wings cut into drummette and middle "flat" with 2 bones
Kosher salt and freshly ground black pepper
1/2 cup dark miso paste
1/2 cup white miso paste
3 tablespoons mirin
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 1/2 tablespoons seasoned rice wine vinegar
1 tablespoon garlic powder
1 tablespoon light brown sugar
1 tablespoon sambal (chili-garlic paste)
2 tablespoons honey
Canola oil, for deep frying
1 cup cornstarch
1 cup all-purpose flour
2 tablespoons garlic powder
2 teaspoons kosher salt
1 tablespoon ground ginger

ROASTED ASIAN CHICKEN WINGS

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 17



Roasted Asian Chicken Wings image

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
  • In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
  • While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
  • Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
  • Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
  • Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

5 pounds chicken wings, separated at the joints, wing tips reserved for another use
1 tablespoon Emeril's Asian Essence
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups fresh orange juice
1 cup canned pineapple juice
1 cup sugar
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
3/4 teaspoon crushed red pepper
2 tablespoons sesame seeds
2 tablespoons diagonally sliced green onions, for garnish

STICKY CHINESE CHICKEN WINGS

Chinese style chicken wings with a delicious twist, made using just 5 ingredients. They make a tasty lunch or make a batch to share with friends

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 50m

Number Of Ingredients 5



Sticky Chinese chicken wings image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
  • Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

Nutrition Facts : Calories 324 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Protein 16 grams protein, Sodium 3.57 milligram of sodium

16 large chicken wings
125ml reduced salt soy sauce
140g dark soft brown sugar
5 tbsp white wine vinegar
half cucumber , peeled into fine ribbons

SPICY ASIAN WINGS

Make and share this Spicy Asian Wings recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9



Spicy Asian Wings image

Steps:

  • In a medium sized bowl, whisk together soy sauce, vinegar, honey, oil, garlic, red pepper flakes and black pepper.
  • Add chicken wings and turn to coat.
  • Marinate covered in refrigerator 2 hours or overnight.
  • Heat oven to 450°F.
  • Place wings on rack in broiler pan.
  • Roast for 30 minutes.
  • To crisp skin if desired,increase oven temperate to broil.
  • Broil wings for 1-2 minutes or until skin is crisp.

1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced fresh peeled ginger
1 1/2 teaspoons crushed red pepper flakes
1/4 teaspoon black pepper
4 lbs chicken wings, tips removed

ORIENTAL HOT WINGS

This is one of my sisters recipes that we all enjoy. The sauce is great. Prep time does not include letting it stand overnight. Estimated serving sizes.

Provided by Nimz_

Categories     < 4 Hours

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8



Oriental Hot Wings image

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).

3 lbs chicken wings
1/2 cup maple syrup
1/4 cup soy sauce
1 teaspoon ginger
1/4 teaspoon ground red pepper
1/2 cup ketchup
2 teaspoons dry mustard
1/4 teaspoon garlic powder

CHINESE CHICKEN WINGS

Really good, simple recipe! Really yummy wings. I never have any leftovers. Marinating time is added in prep time.

Provided by ciao4293

Categories     Lunch/Snacks

Time 9h

Yield 6-12 serving(s)

Number Of Ingredients 6



Chinese Chicken Wings image

Steps:

  • Mix all ingredients.
  • Add wings and marinate overnight.
  • (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.

3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup oil
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder

DAD'S CHINESE CHICKEN WINGS

Provided by Nina Simonds

Categories     Chicken     Garlic     Ginger     Appetizer     Marinate     Roast     Kid-Friendly     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8



Dad's Chinese Chicken Wings image

Steps:

  • Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
  • With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
  • Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.

Chinese Marinade:
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained

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ASIAN BAKED CHICKEN WINGS - SIMPLY DELICIOUS
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.
From simply-delicious-food.com


RECIPE - CHINESE CHICKEN WINGS - FOOD REFERENCE RECIPES
Using a 9-x-l 3-inch baking pan, place the wings side by side, forming only one layer. 2. In a small bowl, combine the olive oil, soy sauce, pineapple juice, honey, garlic, gingerroot, and water and pour over the chicken wings. Toss to coat the wings evenly. (If you prefer to use a large zipper-type plastic bag to coat the wings, please do so ...
From foodreference.com


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