STICKY HONEY CHICKEN WINGS
This honey chicken wings recipe was given to me by a special lady who was like a grandmother to me. -Marisa Raponi, Vaughan, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 147mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 5g protein.
ROASTED CHICKEN WINGS
Very simple recipe that makes the best oven-roasted chicken wings!
Provided by GREENWOS
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
- Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
- Spread chicken wings out in a single layer on the prepared baking sheets.
- Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 0.9 g, Cholesterol 35.2 mg, Fat 8.2 g, Fiber 0.1 g, Protein 11.3 g, SaturatedFat 2.3 g, Sodium 82.9 mg, Sugar 0.5 g
TAILGATING ASIAN WINGS
Provided by Guy Fieri
Categories appetizer
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the wings at home:
- Preheat the oven to 350 degrees F.
- Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
- Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
- For the Asian sauce at home:
- Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
- For the wings tailgaiting:
- Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.
ROASTED ASIAN CHICKEN WINGS
I found this recipe on the Food Network site and DH & I had these for dinner tonight (4/18/07). We feel that they need Kosher salt so I added it to the ingredients list. We sprinkled it on after they were cooked. The sauce will thicken a bit, but won't actually have a "syrupy" consistency. It's courtesy of Emeril and is delish!
Provided by Luby Luby Luby
Categories Chicken
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Line a baking sheet with 1 inch sides with aluminum foil.
- In a large bowl season the chicken wings with the Essence, salt and white pepper and toss to thoroughly coat.
- Spread the wings in baking dish evenly and roast until browned, about 35 minutes.
- While the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
- Heat over medium-high heat and bring to a boil.
- Stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
- Remove from heat and cover to keep warm until ready to use.
- Place the wings in a large heat-proof bowl.
- Drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
- Sprinkle the sesame seeds over the wings and toss again.
- Place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
- Return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
- Arrange the wings on a serving platter and top with the diagonally sliced green onions.
- Sprinkle with Kosher salt and serve immediately with the remaining sauce on the side.
Nutrition Facts : Calories 1649, Fat 96.7, SaturatedFat 26.3, Cholesterol 437, Sodium 3193.4, Carbohydrate 79.2, Fiber 1.9, Sugar 68, Protein 110.4
More about "roasted asian chicken wings recipes"
CRISPY BAKED ASIAN CHICKEN WINGS | EASY - EMILYFABULOUS
From emilyfabulous.com
Ratings 17Servings 2Cuisine American, AsianCategory Appetizer, Main Course
- Preheat oven to 250°F. Prepare a baking sheet with foil first, then add a rack and spray it with non-stick spray.
- Completely dry the chicken wings with paper towels. Combine the baking powder, salt, and pepper in a large bowl. Add the dry chicken wings to the bowl and shake to fully coat (I also used my hands to ensure each piece was fully coated). Tap off the excess coating and put the wings on the prepared baking sheet. Place the baking sheet on the lower rack in the oven for 3o minutes.
- After 30 minutes, turn up the heat to 425°F. Place the pan on the upper oven rack and continue to bake for another 45-50 minutes. Rotate the pan halfway through the cooking time. The wings will be lightly browned when done. Be careful when rotating the pan and removing the wings when finished baking. The drippings are hot!!!
- While the wings are cooking at the higher temp, add all of the sauce ingredients into a saucepan and stir to combine. Cook over med-high heat until boiling, then lower the heat and simmer for about 5-8 minutes. Remove the sauce from the heat and place in a large bowl.
STICKY AND CRISPY ASIAN CHICKEN WINGS - NICKY'S KITCHEN …
From kitchensanctuary.com
4.6/5 (77)Total Time 1 hr 40 minsCategory AppetizerCalories 56 per serving
- Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.
- Place in a single layer on the rack, skin side up. It's fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.
- After 30 minutes, turn the oven up to 220c (425f), rotate the tray and place on a higher shelf (higher middle) in the oven for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool slightly.
ASIAN BAKED CHICKEN WINGS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.2/5 (36)Total Time 55 minsCategory Appetizer, Chicken Wings, Game Day, SnackCalories 348 per serving
- Pat the chicken wings dry then place in a bowl and drizzle over the oil and season with salt and pepper. Mix well and place on the wire rack.
- Place in the oven and allow to bake for 25-35 minutes (flipping after 20 minutes) or until golden brown, crispy and cooked through.
- To make the Asian glaze, combine all the ingredients in a saucepan and bring to a simmer. Allow to cook for 10 minutes or until reduced and syrupy.
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