INGREDIENTS
* 4 cups canola oil for deep frying
* 3 pounds chicken wings, tips removed and wings cut in half at joint
* 1 tablespoon garlic salt
* 1 cup cornstarch
* 2 eggs, beaten
* 1/2 cup cider vinegar
* 1/4 cup pineapple juice
* 1/4 cup ketchup
* 1 cup honey
* 1 tablespoon soy sauce
* 2 tablespoons toasted sesame seeds
* 2 green onions, thinly sliced
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
2. Toss chicken wings with garlic salt, and set aside for 10 minutes. Place cornstarch in a large plastic bag; toss the wings, a few at a time until coated. Shake off excess cornstarch, then dip into beaten egg. Shake wings in cornstarch again, then fry until golden brown in deep fryer. Drain on a paper towel-lined plate.
3. Stir together vinegar, pineapple juice, ketchup, honey, and soy sauce in a saucepan over medium-high heat. Once the sauce comes to a simmer, place the chicken wings in a bowl, pour all but 1/2 cup of the sauce overtop, and toss to coat. Reserve remaining sauce to for basting.
4. Place chicken wings on prepared baking sheet. Bake in preheated oven for 30 minutes, then baste with remaining sauce, turn, and bake for an additional 20 minutes.
5. To serve, place wings on serving platter, and sprinkle with sesame seeds and green onions.
INGREDIENTS
* 4 cloves garlic, minced
* 1 fresh red chile pepper, finely chopped
* 1 shallot, minced
* 1 (1 inch) piece fresh turmeric root, peeled and minced
* 1 teaspoon kosher salt
* 1 tablespoon brown sugar
* 2 teaspoons olive oil
* 12 chicken wings, separated at joints, tips discarded
DIRECTIONS
1. Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. Bake in preheated oven until deep, golden brown, about 30 minutes.
INGREDIENTS
* 12 chicken wings, tips removed and wings cut in half at joint
* 2 cloves cloves garlic, peeled and coarsely chopped
* 1/2 onion, cut into chunks
* 1/4 cup soy sauce
* 1/4 cup Asian fish sauce
* 2 tablespoons fresh lemon juice
* 2 tablespoons sesame oil
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon garlic powder
* 1 tablespoon white sugar
DIRECTIONS
1. Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
2. Preheat oven to 400 degrees F (200 degrees C). Line a 9×13 inch baking dish with aluminum foil.
3. Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.
INGREDIENTS
* 1/4 cup soy sauce
* 2 teaspoons minced fresh ginger root
* 1 tablespoon dry gin
* 2 tablespoons water
* 2 teaspoons white sugar
* 1/2 teaspoon salt
* 1 1/2 pounds chicken wings, tips removed and wings cut in half at joint
* vegetable oil for deep frying
DIRECTIONS
1. Whisk together the soy sauce, ginger, gin, water, sugar, and salt in a small bowl. Arrange wings in a single layer in baking dish. Pour the soy sauce mixture over the wings. Allow wings to marinate 30 minutes.
2. Pour oil into a 2-quart saucepan; heat oil to 375 degrees F (190 degrees C). Drain and discard marinade from wings. Cook wings in batches in heated oil until brown and no longer pink on inside, 10 to 15 minutes. Drain cooked wings on paper towels before serving.
INGREDIENTS
* 2 pounds chicken wings, tips discarded
* 1 teaspoon cayenne pepper (add more if you can stand it)
* salt and ground black pepper to taste
* 1 cup honey
* 1/2 cup butter, melted
* 1/2 cup hot sauce
DIRECTIONS
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings ‘wet’ or return them to the grill for 1 minute per side to set the sauce.
INGREDIENTS
* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
DIRECTIONS
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
INGREDIENTS
* 10 chicken wings, separated at joints, tips discarded
* salt to taste
* 1 cup mayonnaise
* 1 cup peach chutney
* 1 (1.25 ounce) envelope dry onion soup mix
* 2 cups hot water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken wings in a roasting pan. Season with salt. In a medium bowl, stir together the mayonnaise, peach chutney, onion soup mix and hot water. Pour this over the chicken wings.
3. Bake in the preheated oven until the sauce is brown and sticky, about 1 hour and 15 minutes.
INGREDIENTS
* 1 cup water
* 1/2 cup soy sauce
* 1/2 cup Worcestershire sauce
* 1/4 cup minced fresh ginger root
* 1/4 cup white sugar
* 2 limes, quartered
* 1 pinch red pepper flakes, or to taste
* 3 pounds chicken wings
DIRECTIONS
1. Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
2. Preheat an outdoor grill for medium-low heat and lightly oil grate.
3. Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.
INGREDIENTS
* 4 cloves garlic, minced
* 3 green onions, chopped
* 1 tablespoon sugar
* 1 tablespoon Chinese five-spice powder
* 2 tablespoons fish sauce
* 2 tablespoons soy sauce
* 2 tablespoons sweet chili sauce
* salt to taste (optional)
* 16 chicken wings
* 2 limes, quartered
DIRECTIONS
1. Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. Arrange the marinated chicken on the prepared baking sheet.
4. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.
