Tag: Chicken wings

Baked Asian Chicken Wings

by Pam on April 17, 2014

My whole family loves Asian food so I have been experimenting more with it. I saw these wings on Up Close & Tasty^[1] that looked terrific. I adapted it a bit by baking them in the oven instead of grilling. They turned out terrific. The sauce was sticky and flavorful and we all, kids included, loved these wings. There was not a single wing left on the serving plate – I love that! These wings paired nicely with the Spicy Green Beans and Sesame Noodles with Sautéed Shiitake Mushrooms and Kale.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

Make the hoisin sauce – click here for the recipe.^[2]

Stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne.

If the chicken wings need to be cut into pieces – click this link for instructions.^[3] Season both sides of wings with sea salt, freshly cracked pepper, and garlic powder, to taste then place them on a baking sheet in a single layer, skin side up.

Place into the oven and roast for 40 minutes. Remove wings from the oven and place them in a large bowl to toss with the sauce. Place the sauced wings back on the baking sheet and into the oven for 5 minutes. Serve and enjoy.

Print^[4]

Save^[5]

Baked Asian Chicken Wings

Yield: 4

Cook Time: 45 min.

Ingredients:

1 tbsp hoisin sauce (click recipe link up above)
1 tbsp soy sauce
2 tbsp honey
1 tsp sesame oil
1 tsp vegetable oil
1 garlic clove, minced
Dash cayenne
2 lb chicken wings
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Sesame seeds, toasted
2 green onions, thinly sliced

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

Make the hoisin sauce – click the link up above for the recipe.

Stir together in a bowl the hoisin sauce, soy sauce, honey, sesame oil, vegetable oil, and cayenne.

If the chicken wings need to be cut into pieces – click this link for instructions. Season both sides of wings with sea salt, freshly cracked pepper, and garlic powder, to taste then place them on a baking sheet in a single layer, skin side up.

Place into the oven and roast for 40 minutes. Remove wings from the oven and place them in a large bowl to toss with the sauce. Place the sauced wings back on the baking sheet and into the oven for 5 minutes. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Up Close & Tasty

References

^{^} Up Close & Tasty (upcloseandtasty.com)
^{^} Hoisin Sauce (www.gordon-ramsay-recipe.com)
^{^} click this link for instructions. (parentables.howstuffworks.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Top chicken recipes for March

We have so many delicious and tasty recipes here at goodtoknow that sometimes it’s hard to choose which one to make. Every month we round-up the top chicken recipes, as voted by you, and pop them all in one place to make deciding what to have for dinner that little bit easier.

From speedy chicken pasta as a mid-week meal to a whole roast chicken for a family-sized Sunday lunch, chicken is the perfect meat to have come rain or shine. It can be barbecued, fried, grilled and roasted.

Chicken thighs and chicken wings are much cheaper cuts of the bird to buy and sometimes even buying a whole chicken and jointing the meat yourself is another way of saving money too.

Packed full of protein that is sure to keep you fuller for longer, it’s no wonder chicken is always on the menu come lunch or dinner. Chicken kebabs, stuffed chicken breasts and creamy chicken bake are just a handful of simple and tasty recipes that have made our top 20 this March.

So if you’re in need of some inspiration, have a browse through and don’t forget to save any that take your fancy or that you’d like to try cooking yourself sometime with your very own online recipe book. Happy cooking!

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Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th
recipe we’ve uploaded to YouTube since we launched the channel in January 2007.
As I waited for the file to upload, an odd sense of disbelief started to wash
over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t
seem possible.

The more I thought about just how much content that is, the
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.

After all these hundreds and hundreds of recipes, I still
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.

As far as these gorgeous wings go, they rocked. My wife
Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her
eat before, and deemed them my best yet. I’m not sure about that, but they did
come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!

Ingredients for 5 pounds of wings (about 48 pieces):

3 quarts cold water

1/4 cup salt

1/3 cup balsamic vinegar

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

4 to 5 pounds of chicken wing sections

8-10 cloves garlic plus big pinch of salt

3 or 4 tbsp olive oil, or as needed

1 tbsp freshly ground black pepper

2 tsp red pepper flakes, or to taste (obviously you can add
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs

about 1 cup of very finely and freshly grated
Parmigiano-Reggiano cheese

creamy Italian dressing for dipping, optional