Best Polynesian Glazed Wings Low Fat Recipes

San Francisco Chicken Wings image

Provided by French Canadian Chef

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken wings
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons dry sherry
1 orange, juice of
2 in strip orange peel
1 star anise
1 teaspoon cornstarch
1/4 cup water
1 tablespoon chopped fresh ginger
chili-garlic sauce, to taste

Steps:

Preheat oven to 400°F.
Combine soy sauce, brown sugar, vinegar, sherry, orange juice & peel and star anise in a sauce pan. Bring to boil over medium heat.
Combine the cornstarch and water in a small bowl and stir until blended. Add to the boiling soy sauce mixture, stirring well. Boil for 1 more minute, stirring constantly.
Remove soy sauce mixture from the heat and stir in the chopped ginger and chili-garlic sauce.
Arrange the chicken wings in one layer in a large baking dish. Pour over the soy sauce mixture and stir to coat the wings evenly. Bake for 30-40 minutes, until tender and browned, basting occasionally. Serve the chicken wings hot or warm.

Nutrition Facts : Calories 953.8, Fat 63.5, SaturatedFat 17.8, Cholesterol 305.9, Sodium 1633.2, Carbohydrate 8.8, Fiber 0.3, Sugar 5.8, Protein 75.5

Polynesian Chicken Wings image

Provided by Paula Deen

Number Of Ingredients 9

3 pounds chicken wings
1 cup pineapple preserves
1/2 cup sherry
1/2 cup frozen orange juice concentrate
1/2 cup soy sauce
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon garlic powder
1 teaspoon ground ginger

Steps:

Chop off the wing tips; discard them, or save them for making soup. Cut each wing into 2 pieces. Place the wings in a glass baking dish. Combine the remaining ingredients and pour this mixture over the wings. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees. Remove the chicken wings from the marinade and place them in a shallow pan (a jelly-roll pan is perfect). Pour 1 cup marinade liquid over. Bake for 1 hour.

Low-Fat Crispy Chicken Wings image

Provided by dusty AE

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup self raising flour
1 teaspoon onion salt
1 teaspoon chicken salt
2 teaspoons lemon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon dried herbs
2 kg chicken wings
olive oil flavored cooking spray

Steps:

Preheat oven to 220°C.
Line 2 baking trays with baking paper.
Prepare the chicken wings by taking off the tip and cutting them in half at the joint (this does not have to be done, but I always do my wings this way).
Combine all the dry ingredients in a large plastic bag.
Spray the wings with oil.
Add about a third of them to the flour mixture and shake until well coated.
Place on prepared baking trays.
Repeat with remaining ingredients.
Spray chicken with oil again.
Bake for 25-35 minutes or until crisp and cooked through.
Serve with fries or salad.

Polynesian Glazed Chicken Wings image

Provided by V Seward

Time 1h5m

Number Of Ingredients 12

3 lb chicken wing drummettes, unbreaded (about 30 pieces)
1/2 c brown sugar
1 Tbsp cornstarch
2 tsp fresh ginger, grated
1/4-1/2 tsp crushed red pepper flakes
1/2 c pineapple juice (i use the juice from canned sliced pineapple*)
1/2 c reduced-sodium chicken broth or 1/2 cup water
1/2 c finely chopped green sweet bell pepper
2 Tbsp soy sauce
1 green onion chopped (optional) for garnish
cooking spray
salt and pepper

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and coat with cooking spray. Evenly space the chicken drummettes on the baking sheet, and season with salt and pepper. Lightly spray the seasoned chicken with additional cooking spray to encourage browning. Bake at 400 degrees for 45 minutes or until golden brown. Turn half-way through the cooking time. When baking is completed, drain the baking sheet of any excess juices.
2. Combine the brown sugar, cornstarch, ginger, red pepper, pineapple juice, water/broth and soy sauce in a small sauce pan. Cook over medium high heat for 3 - 6 minutes until thickened. Spoon the glaze over all sides of the chicken and bake for an additional 10 minutes. Place on serving dish, brush with more of the glaze mixture Garnish with chopped green onions for added color, texture and flavor. Serve with remaining glaze. *If using the pineapple juice from the canned sliced pineapple... why not grill it and add to the plate, beautiful presentation and it will get eaten as well.