Sticky Sweet Chili Chicken Wings Recipes

Steps:

• In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Steps:

• Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
• Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
• Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
• Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.

Steps:

• Preheat the oven to 450 degrees F. Line 2 large rimmed baking pans with parchment paper.
• Divide the wings between the baking pans and sprinkle with salt and pepper. Arrange skin-side up and roast until the skin is golden brown and crispy, about 40 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 1 to 2 minutes. Add the apricot jam, sugar, soy sauce and sriracha and bring to a simmer. Pour the sauce into a large bowl.
• When the wings are ready, use tongs to add them to the bowl with the sauce and toss to coat. Sprinkle with the chives.

Steps:

• Preheat broiler and place oven rack 10 to 12 inches away from broiler element; arrange a rack set over a rimmed baking sheet.
• Toss wings with oil and then season with salt and pepper; arrange wings on prepared rack.
• Broil, turning occasionally, until wings are golden, crisp and cooked through, about 45 minutes.
• Meanwhile, in a blender, combine the vinegar, brown sugar, soy sauce, sweet chile sauce, sriracha, ginger and half of the green onions; blend until very smooth.
• Transfer sauce to a large saucepan and boil, over high heat until thick and glossy, about 5 minutes; add chicken wings and gently toss to glaze, about 3 minutes.
• Transfer wings to a serving platter and garnish with remaining green onions and sesame seeds.

Steps:

• Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan, and simmer over medium heat.
• Allow to simmer for 3 minutes.
• Add chicken wings and cook covered for 35 minutes, turning occasionally.
• Remove lid from pan and continue cooking for 25 minutes, turning the chicken pieces till it is cooked and well coated in the chilli sauce.
• Stir through the coriander leaves and serve with steamed rice and greens.