Sticky Garlic Ginger Barbecue 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 an oven to 375 degrees F (190 degrees C).
• Arrange the chicken wings on a baking sheet; bake until crisp, 35 to 45 minutes. Transfer the wings to a baking dish.
• Mix together the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium-high heat; bring to a boil. Whisk together the cornstarch and 3/4 cup water in a small bowl; stir into the sauce mixture until thickened; pour over the chicken wings to coat.
• Return wings to oven and bake until the sauce is bubbling and the chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes.

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:

• 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:

• Soak 12 bamboo skewers, each 10 inches long, in water for at least 20 minutes.
• Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper.
• Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes or overnight.
• Prepare the outdoor grill or preheat the broiler to high.
• Thread the marinated chicken onto the skewers.
• Cook over the hot coals of an outdoor grill for 5 to 6 minutes or arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.

Steps:

• Mix all spices for the rub and sprinkle over the chicken wings.
• rub into chicken thoroughly (you may want to wear gloves since the turmeric will sometimes stain your nails).
• Cover and place in fridge for at least an hour.
• Heat oil in deep fryer or large skillet to 350°F If using a skillet make sure your oil is hot enough to cause bubbles to form when you stick the handle part of a wooden spoon straight down into it.
• Deep fry the wings in the oil until golden, about 7-10 mins then remove from oil and drain.
• Let the oil come back up to 350F and then place your wings back in frying oil until cooked through, about 5 more minutes (depends on if you are using deep fryer or skillet).
• Preheat oven to 365°F.
• Meanwhile, place all sauce ingredients in small saucepan and heat over medium low just until sugar is melted and flavors are combined.
• Drain the wings on paper towels then toss in the sauce.
• Place wings on top of some non-stick tin foil on a baking sheet and place in oven
• Baste with remaining sauce every 5-7 minutes turning each time until wings are caramelized and sticky.