Best Spicy Ginger Chicken Wings Recipes
SOY GARLIC GINGER CHICKEN WINGS - BAKED CHICKEN WINGS
Baked chicken wings with a sticky sweet sauce, made from honey, soy sauce, garlic and ginger. Serve these tasty wings during Super Bowl, game day or your next party. Watch the video above to see how I make them!
Provided by Lisa Bryan
Categories Appetizer
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Use a paper towel to remove any moisture from the chicken wings.
- Toss the wings with the oil, salt, and pepper.
- Place a piece of parchment paper on a baking sheet then place a wire rack on top. Spread out the wings on a single layer on the baking sheet.
- Bake for 40-45 minutes until crispy.
- While the wings are cooking, make the sauce. Add the honey, soy sauce, garlic, ginger, and water to a small pot. Bring it to a boil and reduce the heat to low letting it simmer for 10 minutes - or until slightly reduced and thickened.
- Remove the sauce from the heat and let it cool. It will continue to thicken as it cools.
- Remove wings from the oven. Toss the wings in the sauce and place them back in the oven on the baking sheet and cook for an additional 10 minutes.
Nutrition Facts : Calories 492 kcal, Carbohydrate 49 g, Protein 25 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1173 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
SPICY GINGER CHICKEN WINGS
These wings are sweet, spicy and sticky but if you're into the sweet ginger but don't like spicy, just leave out the serrano chilies. Make sure to test your chilies, 'cause there can be a lot of variation in heat!
Provided by Melissa Killion
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Blot chicken wings dry with a paper towel.
- Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
- Melt the margarine in a large skillet over medium high heat.
- Pan fry the chicken wings until well browned on all sides, about 10 minutes.
- Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
- Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
- Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
- Sprinkle sesame seeds on the chicken wings before serving.
Nutrition Facts : Calories 538.6 calories, Carbohydrate 41.8 g, Cholesterol 80.9 mg, Fat 34.4 g, Fiber 0.9 g, Protein 15.4 g, SaturatedFat 7.1 g, Sodium 868.2 mg, Sugar 27.3 g
GARLIC-GINGER CHICKEN WINGS
My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.
Provided by Chef John
Categories Appetizers and Snacks Spicy
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
- Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
- Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
- Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
- Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
- Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 21.1 g, Cholesterol 48.2 mg, Fat 7.5 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 258 mg, Sugar 10.8 g
SPICY LACQUERED CHICKEN WINGS
Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party. They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat. Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers. A bed of sliced juicy navel oranges can serve as a foil to the spicy heat.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings (18 to 20 wings)
Number Of Ingredients 17
Steps:
- Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
- Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
- Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 769 milligrams, Sugar 9 grams, TransFat 0 grams
GOCHUJANG CHICKEN WINGS
These wings are the reason so many people in my Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet and spicy with Korean chile paste--little bites of heaven! And, of course, very easy to make. If I were you, I'd inaugurate my air fryer with this super-simple recipe.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes.
- Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, agave and a pinch of salt; set aside.
- As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160 degrees F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
- Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
- Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
