Best Chicken Wings In Soy Sauce Recipes

SOY SAUCE CHICKEN WINGS

Steps:

• Rinse chicken wings; pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 to 36 pieces. In a kettle combine water, soy sauce, ginger, leek, sugar, vinegar, chili peppers, Homemade Five-Spice Powder, and garlic. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon. Serve hot or chilled. Makes 12 to 18 appetizer servings. Homemade Five-Spice Powder
• In a small bowl combine cinnamon, aniseed, fennel seed, Szechwan pepper, and cloves. Store in a covered container. Makes about 1 tablespoon.

STICKY HONEY-SOY CHICKEN WINGS

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.

SOY SAUCE CHICKEN WINGS

Steps:

• In a bowl, add ½ cup of soy sauce, ½ cup of water, 2 tablespoons of dark soy sauce, and 3 tablespoons of brown sugar. Then, mix them well.
• Push the sauté button on the instant pot. After, add ½ tablespoon of sesame oil, 4 slices ginger, and 6 cloves of garlic. Stir fry them a little bit.
• Next, add 1.5 pounds of washed party chicken wings into the pot. (The chicken wings don't need to be completely thaw. I used frozen party chicken wings.)
• After that, stir the sauce mixture well and pour into the pot.
• The following step, mix the sauce with the chicken well. After, close the lid and vent. Push the manual button to adjust time for 5 minutes at high pressure. Then, naturally release the pressure.
• In the meanwhile, cut 2 sticks of green onion into small strips.
• Lastly, add green onion and mix them. Then, use a skimmer to remove excess fat from the sauce.

CHINESE CHICKEN WINGS

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.

CHICKEN WINGS IN SOY SAUCE

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.

GRILL MASTER CHICKEN WINGS

Steps:

• Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
• Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
• Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

AIR FRYER CHICKEN WINGS WITH SOY GLAZE

Steps:

• Mix together the sambal, soy sauce, garlic, ginger, sesame oil, scallion whites and half of the scallion greens (reserve the remaining greens for garnish) together in a medium bowl. Add the wings and marinate in the refrigerator for at least an hour.
• Preheat an air fryer to 380 degrees F. Remove the chicken wings from marinade, and place wings in the air fryer basket. Pour the marinade into a saucepan and set aside. Cook the wings for 22 minutes.
• While the wings are cooking, add the rice vinegar to the marinade and bring the liquid to a boil over medium heat. Boil for 2 minutes, then reduce the heat so the sauce stays warm.
• Once the wings have cooked for 22 minutes, remove the basket from the frying and brush some of the marinade on the wings making sure to coat them well. Place the basket back in the air fryer, increase the heat to 400 degrees F and cook until they are golden brown and delicious, about 3 minutes, keeping an eye out so they don't burn.
• Place the wings on a serving platter and spoon any remaining marinade over the wings. Garnish with scallion greens and the sesame seeds and serve.