Ginger Wings With Peanut Dipping Sauce Recipes

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GARLIC-GINGER CHICKEN WINGS

My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.

Provided by Chef John

Categories     Appetizers and Snacks     Spicy

Time 1h15m

Yield 10

Number Of Ingredients 12



Garlic-Ginger Chicken Wings image

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.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g

cooking spray
5 pounds chicken wings, separated at joints, tips discarded
salt and ground black pepper to taste
3 tablespoons hot sauce (such as Frank's Red Hot ®)
2 tablespoons vegetable oil
1 cup all-purpose flour
3 crushed garlic cloves
2 tablespoons minced fresh ginger root
1 tablespoon Asian chile pepper sauce
½ cup rice vinegar
½ cup packed brown sugar
1 tablespoon soy sauce

CHICKEN WINGS IN PEANUT SAUCE

Categories     Chicken     Poultry     Appetizer     Super Bowl     Peanut     Gourmet     Dairy Free     Tree Nut Free

Yield Makes 4 (first-course) servings

Number Of Ingredients 13



Chicken Wings in Peanut Sauce image

Steps:

  • Make wings:
  • Preheat oven to 500°F.
  • Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.
  • Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.
  • Make sauce while wings cook:
  • Whisk together sauce ingredients in a large bowl until blended.
  • Add wings to sauce and toss until coated.

For wings
4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

GRILLED COCONUT WINGS WITH THAI PEANUT DIPPING SAUCE

The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal and your guests will never know.

Provided by Food Network

Categories     appetizer

Time 8h25m

Yield 4 servings

Number Of Ingredients 21



Grilled Coconut Wings with Thai Peanut Dipping Sauce image

Steps:

  • To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.
  • To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.
  • Serve with the Thai Peanut Sauce.
  • To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt
20 chicken wings, jointed
Thai Peanut Sauce, recipe follows
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

PEANUT GINGER DIPPING SAUCE

A mild flavored, kid-friendly dip. Serve this warm with veggies to dip, or cooked chicken on skewers or bites speared with toothpicks.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5



Peanut Ginger Dipping Sauce image

Steps:

  • In a small saucepan, whisk peanut butter and 3/4 cup water until smooth. Stir in soy sauce and ginger.
  • Heat over medium low and cook for 3-5 minutes, stirring occasionally. Thin with extra water if necessary.
  • To serve, pour into small bowls and garnish with chopped scallions. Serve with small bites of cooked chicken and tender veggies like snow peas.

Nutrition Facts : Calories 193.9, Fat 16.3, SaturatedFat 3.3, Sodium 400.4, Carbohydrate 6.9, Fiber 2, Sugar 3.1, Protein 8.6

1/2 cup peanut butter
3/4-1 cup water
1 tablespoon soy sauce
1 teaspoon grated ginger
scallions (optional) or green onion, chopped (optional)

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