STICKY HONEY-SOY CHICKEN WINGS
Provided by Tyler Florence
Categories appetizer
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.
SUNNY'S HOT CHICKEN WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h33m
Yield 6 to 8 appetizer portions
Number Of Ingredients 19
Steps:
- Separate the chicken wings into drummettes and wings, discarding the wing tip joint. Place chicken wings and drummettes into a large, zip-top plastic bag or large brown paper bag. In a small bowl, combine the flour, salt, pepper, and cayenne. Add the seasoned flour to the plastic bag and toss to coat well.
- Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
- Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F.
- Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
- Place the wings in a large bowl and drizzle with half of Sunny's Sauce. Toss to coat well. Serve hot with the remaining Sunny's Sauce and Blue Cheese Dipping Sauce.
- Combine all ingredients in a large bowl and set aside until ready to use.
- Combine all ingredients in a small bowl and stir to combine. Serve immediately or store, covered and refrigerated, for up to 1 week before serving.
CHICKEN WINGS IN SOY SAUCE
Make and share this Chicken Wings in Soy Sauce recipe from Food.com.
Provided by Cookin In Texas
Categories Chicken
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
- and ginger in a large bowl.
- Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
- marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
- This may be made the day before and reserved in refrigerator, covered. Be sure to
- save some marinade to baste again when reheating in oven.
Nutrition Facts : Calories 134.9, Fat 8.6, SaturatedFat 2.3, Cholesterol 37.7, Sodium 706.7, Carbohydrate 3.8, Fiber 0.2, Sugar 3, Protein 10.3
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
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