Best Asian Caramel Chicken Wings Recipes

CARAMEL CHICKEN

Steps:

• In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
• Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
• Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
• Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
• Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.

VIETNAMESE STYLE CARAMEL CHICKEN WINGS

Steps:

• Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 10-15 minutes.
• Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it to the pan, then heat until the caramel dissolves.
• Marinate the chicken wings in the sauce for 30 minutes to overnight.
• Place the chicken wings on a rack, on a foil lined baking sheet and bake in a preheated 400F/200C oven until golden brown and crispy, about 25-30 minutes.
• Meanwhile place the marinade in a sauce pan and simmer over medium heat to thicken, about 7-10 minutes.
• Toss the wings in the caramel sauce and enjoy.

CARAMEL CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
• Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
• Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMELIZED CHICKEN WINGS

Steps:

• In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.

CARAMELIZED CHICKEN WINGS

Steps:

• Preheat oven to 375°F.
• Place chicken in a 9x13-inch baking dish.
• Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
• Bake at 375°F (190°C) for one hour or until sauce is caramelized.