HONEY GARLIC CHICKEN WINGS
I like to bring this dish to work for potlucks. It's always a hit! Quick, easy, AND delicious!
Provided by malcriada
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 1h45m
Yield 6
Number Of Ingredients 8
Steps:
- Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
- Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
- Marinate wings in refrigerate 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.3 calories, Carbohydrate 44.9 g, Cholesterol 100.7 mg, Fat 15.8 g, Fiber 0.6 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 750.1 mg, Sugar 42.2 g
THAI HONEY - GARLIC CHICKEN WINGS
This is a version that I came up with after I became bored with just the regular honey glazed wings I was so used to seeing everywhere. You will need a 12 step program to stop eating these ! My husband will testify to this. You can't stop at one & I warn you...these are highly addictive. Enjoy.
Provided by Lori Fry-Gordon
Categories Other Side Dishes
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Take the chicken wings & split them . Discard the tips . I try to buy them already done . Next in a large bowl or extra large ziplock bag , add the vegetable oil, half the lime juice, garlic, ginger, thai garlic chili sauce, & salt & pepper. Mix ingredients together. Next add the chicken wings to marinade . Place covered in the bowl , or place the sealed ziplock bag in the refrigerator. Let sit for at least 1 hour. ( It's better if it's left overnight.)
- 2. Once the chicken has marinated for 1 hour , remove from the refrigerator & if not already in a ziplock bag , tranfer to one. Add the flour to the bag & shake the wings until they are thoroughly coated. ( No wet spots. )
- 3. Preheat the oven to 400 degrees fahrenheit or 200 Celsius . Use a large baking sheet & lightly oil. Next shake off the excess flour on the wings & arrange them on the baking sheet. Try not to crowd the pan . Bake for 25 - 30 minutes on each side until golden.
- 4. When the wings are baking for the 2nd half hour get a sauce pan ready for the glaze. Add to the saucepan the rice wine vinegar, the rest of the garlic , ginger, lime , & thai garlic chili sauce. Next , add the brown sugar & honey & whisk together. On medium high heat , slowly bring to a boil. Once the glaze starts to boil, bring the heat down to simmer for 10 minutes then turmn off the heat & let the glaze cool down slightly.
- 5. When the wings are done take them out of the oven & slowly pour the glaze to coat all the wings. Place UNCOVERED in the oven ( heat off ) & let them sit for about 3-5 minutes until glaze is absorbed a little bit. Sprinkle with sesame seeds (optional ) & serve immediately with rice or fries or nothing at all . Take them for lunch the next day too. But you may have to share. Enjoy.
CRISPY HONEY GARLIC CHICKEN WINGS
Make and share this Crispy Honey Garlic Chicken Wings recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the sauce: In a medium sauce pan, cook over medium heat the olive oil and garlic to slightly soften; do not let it brown. Add the honey, soya sauce and black pepper. Continue to cook over medium heat and simmer sauce for 5-10 minutes, watching carefully as it simmers because it can foam up and overflow. Remove from heat and allow to cool thoroughly; set aside.
- The coating: Mix together the 'coating mixture'; set aside.
- The wash: In a seperate bowl, whisk together the slightly beaten eggs and cold water.
- Wash and pat dry the wing sections. Dip the wing pieces into the egg wash and then toss into the flour mixture to evenly coat.
- Drop the coated wings into a preheated 350 degree F deep fryer, filled with vegetable oil.
- Fry until golden brown, about 15-20 min depending on the size of the wing pieces. While still hot out of the oil, toss the wing pieces in a large bowl with some of the honey garlic sauce.
Nutrition Facts : Calories 1366.5, Fat 64.4, SaturatedFat 17.2, Cholesterol 355.2, Sodium 1296.4, Carbohydrate 123, Fiber 3.1, Sugar 70.3, Protein 74.8
THAI HONEY CHICKEN WINGS
Make and share this Thai Honey Chicken Wings recipe from Food.com.
Provided by quotFoodThe Way To
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine all ingredients except chicken wings; stir to mix throughly.
- Add wings, stirring to coat.
- Cover and chill for 2-4 hours, stirring occasionally.
- To cook, place wings on foil-lined baking pan, reserving excess marinade.
- Bake at 375 degrees for 25 minutes, basting with reserved marinade halfway through cooking, until wings are golden brown and cooked through.
- Remove pan from oven and heat broiler on high; broil wings until deeply brown.
- Transfer to serving platter to serve.
Nutrition Facts : Calories 607.9, Fat 38.4, SaturatedFat 10.6, Cholesterol 174.8, Sodium 1191.1, Carbohydrate 20.6, Fiber 0.7, Sugar 18.3, Protein 44.7
CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you'll get chewy wings instead of crunchy ones.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 10 grams, Sodium 1202 milligrams, Sugar 7 grams, TransFat 0 grams
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STICKY THAI CHICKEN WINGS
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5/5 (11)Total Time 40 minsCategory DinnerCalories 310 per serving
- Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
- To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
- Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
- While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
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5/5 (1)Total Time 12 hrs 35 minsCategory AppetizerCalories 316 per serving
- In a mixing bowl or large measuring cup, stir together the soy sauce, brown sugar, honey, garlic, and black pepper. Set aside.
- Prepare the wings: Start by cutting off the wing tip by wiggling your knife edge at the joint “soft spot.” It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Repeat at the other wing joint, cutting through the skin to separate the small drumstick from the flat portion of the wing. This joint will require more pressure than the first—again, feel for the “soft spot.” Place the wings in a zip-top bag, then pour the marinade into the bag and seal it tightly, removing as much air as possible. Squish the marinade around the wings so that all sides are coated. Place the bag in a baking dish, then let wings marinate in the refrigerator for 12 to 24 hours, turning the wings periodically to redistribute the marinade and keep the chicken evenly coated.
- To bake: Place rack in center of the oven and preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top. Lightly coat the rack with cooking spray, then arrange the wings on the rack in a single layer. Bake for 12 to 18 minutes, until the skin is crispy and dark brown. The skin will start to shrink away from the ends of the bones, and the wing juices will run clear when pieced with a fork. Sprinkle wings with chopped green onions and serve with Greek Yogurt Ranch Dip.
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