KOREAN HOT WINGS
Finger-licking good, Korean-style hot wings made easy and simple. The sauce can be made up to two weeks ahead of time; flavor will intensify.
Provided by G Chef
Categories Appetizers and Snacks Spicy
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl; stir into the sauce. Remove from heat and set aside to cool and thicken.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Season chicken wings with lemon-pepper seasoning.
- Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
- Put cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 39.1 g, Cholesterol 63.6 mg, Fat 22.5 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 3.9 g, Sodium 2260.4 mg, Sugar 31.9 g
HOT WINGS
Warning! These hot, hot, hot wings are addicting!
Provided by Lynn
Categories Appetizers and Snacks Spicy
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
- Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
- While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
- When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.
Nutrition Facts : Calories 316.9 calories, Carbohydrate 4.9 g, Cholesterol 100.8 mg, Fat 22.2 g, Fiber 0.3 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 385.6 mg, Sugar 2.1 g
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
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
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
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
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
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).
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
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
HOT WINGS, THREE WAYS
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories appetizer
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 41
Steps:
- Line a plate with paper towels and have ready. Cut off the very end tips of the chicken wings and discard. Cut the wings in half where the joint bones meet. Make sure the wings are dry. In a bowl, combine the flour, salt and some pepper; add the wing pieces and toss to coat.
- In a large cast-iron skillet or a small stockpot, heat the oil to 350 degrees F on a deep-fat thermometer. Shake off any excess coating from the wings and drop the pieces into the hot oil. Cook for 6 to 8 minutes. With a slotted spoon, remove the wings from the pan to a bowl. Toss with 1/2 cup of the sauce of your choice until evenly coated. Serve immediately.
- Wearing gloves to protect your hands from the chile's volatile oils, remove most of the charred skin and all the seeds from the habanero. In a small saucepan, combine the chile, molasses, honey, ketjap manis, vinegar, tamarind and garlic, and bring just to a boil over high heat.
- Remove from the heat and let cool slightly. Add the ketchup and Dijon mustard to the syrup and pour into a blender and puree, or use an immersion blender to puree right in the pan. Stored in an airtight container, the syrup will last up to 2 months in the refrigerator. Put 1/2 cup of the sauce in a bowl, add the hot fried wings and toss until evenly coated.
- Combine the cornstarch and 1/4 cup water in a small bowl and stir to make a slurry.
- In a large saute pan over medium heat, add the canola oil. Add the green onions, ginger, garlic and black beans, and saute quickly for a couple of minutes. Add the water and cornstarch mixture, vinegar and honey. Stir until the cornstarch starts to thicken the sauce, a minute or two. Add the sesame oil and red pepper flakes if using. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the sesame seeds.
- In a saute pan over medium heat, add the olive oil. Add the garlic, ginger, orange juice and 1/4 cup water and bring to a simmer. Add the preserved lemon or lemon zest, honey, orange blossom water, turmeric, cayenne pepper, cinnamon and coriander. Cook until the sauce is reduced a bit, another 3 to 4 minutes. Season with salt and pepper. Put the sauce in a bowl, add the hot fried wings and toss until evenly coated. Serve hot, sprinkled with the parsley and cilantro, with the olives and almonds alongside.
PAT'S FAMOUS HOT WINGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the dipping sauce:
- In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
- For the seasoning:
- Mix the dry rub, salt, and cayenne together in a small bowl.
- Preheat deep-fryer with peanut oil to 350 degrees F.
- For the wings:
- Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
- Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
- Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
- Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
- Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
ASIAN HOT WINGS BY PIONEER WOMAN/ REE DRUMMOND (MAKE AHEAD)
I saw these on Food Network Pioneer Woman show. I am planning on making for Super Bowl and put here for safe keeping. I like that they can be fried in advance and reheated in the oven! Perfect for a party!
Provided by cstahl
Categories < 60 Mins
Time 1h
Yield 6 wings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
- Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
- Add the plum jelly to a bowl. Then stir in the soy sauce and rice wine vinegar. Add the brown sugar, ginger, red onions, garlic, red pepper flakes and hot peppers. Stir to combine, and then pour it into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook the sauce until slightly thickened, about 15 minutes. Then turn off the heat.
- Place the wings in an ovenproof dish and pour the sauce over the top, reserving some sauce for serving. Toss to coat, and then bake in the oven for 15 minutes.
- Place the wings in dishes, and then spoon extra sauce over the top. Serve with cool vegetables to go with that delicious heat.
HOT-AS-YOU-LIKE ASIAN CHICKEN WINGS
They are already spicy, adding more hot chili oil will increase it to as much heat as you like. Can be doubled or quadrupled (don't just double the hot oil though :) taste as you go). Prep time does not include marinating time. From Jackie Shen.
Provided by MarraMamba
Categories Chicken
Time 1h
Yield 12 wings
Number Of Ingredients 11
Steps:
- Wings:.
- Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing.
- Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight.
- Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes.
- Sauce:.
- Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer briskly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste, adding as you go to your favorite heat.
- Remove cooked wings from oven. Using tongs, place in a medium bowl. Add all the reserved sauce and toss repeatedly with rubber spatulas to coat wings.
- place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes.
- Remove from oven. Serve with plenty of napkins and cold beer.
Nutrition Facts : Calories 75.5, Fat 5, SaturatedFat 1.2, Cholesterol 18.9, Sodium 158.1, Carbohydrate 2.4, Sugar 2.1, Protein 4.8
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