Best Paloma Chicken Wings Recipes

STICKY CHINESE CHICKEN WINGS

Sticky Chinese Chicken Wings image

Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

Provided by Nagi | RecipeTin Eats

Categories Appetizer Finger Food Main Party Food Snacks

Time 1h

Number Of Ingredients 17

Ingredients

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
1/2 tsp sesame oil (, toasted )
2 tbsp lemon juice
2 tbsp Chinese cooking wine ((Shaoxing wine, sub Mirin, dry sherry))
2 tbsp soy sauce (, light or all purpose)
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup (or Aussie tomato sauce)
1 tbsp chilli garlic sauce (or sambal oelek (adjust spiciness to taste))
4 cloves garlic (, minced)
1 tbsp ginger (, finely grated)
1/2 tsp five spice powder
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

Steps:

Mix Marinade ingredients.
Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
Preheat the oven to 180C/350F.
Line baking tray with foil then greaseproof paper (you'll thank me later).
Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g

CRISPY OVEN-FRIED M-80 CHICKEN WINGS

Crispy Oven-Fried M-80 Chicken Wings image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 9h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 pounds chicken wings, drums and flats (wing tips not attached)
1 tablespoon baking powder
1 tablespoon plus 1 1/2 teaspoons kosher salt
Nonstick cooking spray, for the rack
1/4 cup honey
1/4 cup chile sambal
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
5 tablespoons unsalted butter, melted and warm
1/4 cup minced hot giardiniera, drained of oil
Kosher salt and freshly ground black pepper
Poppy seeds, for garnish

Steps:

For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
Preheat the oven to 425 degrees F.
Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!

CHICKEN PARM WINGS

Chicken Parm Wings image

No one will be pining for gluten when they get a taste of these crispy wings, which include all the signature elements of a classic chicken Parm.

Provided by Silvana Nardone

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds chicken wings, joints separated and tips discarded
Salt
1 cup crushed unsweetened rice cereal
1/2 cup grated Parmesan, plus more for topping
3 large eggs, beaten
1/4 cup store-bought gluten-free tomato sauce
2 tablespoons shredded mozzarella

Steps:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt.
In a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler.
Top the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes.

Nutrition Facts : Calories 300 calorie, Fat 20 grams, SaturatedFat 6.4 grams, Cholesterol 178 milligrams, Sodium 374 milligrams, Carbohydrate 5 grams, Protein 25 grams

AIR-FRYER CHICKEN WINGS

Air-Fryer Chicken Wings image

You can't go wrong with air-fryer chicken wings. Our spice rub has a nice kick from the cayenne seasoning. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

2 teaspoons garlic powder
1 teaspoon garlic salt
1 teaspoon each ground mustard, ginger and nutmeg
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
12 whole chicken wings (2-1/2 pounds)
Optional: ranch salad dressing, Buffalo sauce or barbecue sauce

Steps:

Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

Nutrition Facts :