Best Marinated Oriental Chicken Recipes
MARINATED ORIENTAL CHICKEN WINGS
To make this recipe gluten free use Tamari instead of Soy Sauce. These wings are very convenient to keep handy in the freezer. I freeze them in a single layer in the bag on a cookie sheet. They don't have to be defrosted before baking. I took these wings to a pot luck lunch last week and they were taken up very quickly.
Provided by Elaine Douglas @BreadandSoupLady
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- Cut wing tips from wings and discard or save for stock. Divide wings at joint into 2 pieces. Trim any flaps of skin. Put in large zippered plastic bag.
- Mix remaining ingredients together and pour over wings in the bag.
- Put marinating wings in the fridge for a couple of hours or put in freezer in a single layer. Wings can be frozen for several weeks until you need them. When you are ready to bake them put them in a single layer on a baking pan. (I like to bake them on a rack in the baking pan)
- Put marinade in a saucepan and boil until reduced to a thick sauce.
- Bake wings uncovered at 325 degrees F. (180 C) for 1 1/2 to 2 hours depending on size of wings until tender. Turn chicken pieces after 3/4 hour. Baste wings with reduced marinade several times.
- When wings are tender remove with tongs to serving plate. Makes 30 pieces.
MARINATED ORIENTAL CHICKEN
Marinate chicken a day ahead; after ten-minute broil, the dish is ready.
Provided by Ellen Faris
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in large shallow dish. Add chicken to marinade. Cover with plastic and refrigerate 1 hour or overnight,turning occasionally.
- Preheat broiler. Remove chicken from marinade. Broil chicken until brown and cooked through, about 5 minutes per side. Sprinkle with sesame seeds.
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