Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

Spicy Chili Chicken Wings

 

 

Ingredients
  • 20 chicken wings (tips removed), rinsed and patted dry
  • 1½ cups rice or cider vinegar
  • 1 cup sugar
  • ¾ cup ketchup
  • 6 tablespoons Chinese plum sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
  • 3 tablespoons finely minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons chopped cilantro, for garnish
 
Instructions
  1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
  2. Preheat the oven to 350ºF.
  3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
  4. Place the chicken wings in a large bowl and toss well with 1½ cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

 

 

Buffalo Chicken Wings Recipe

Buffalo Chicken Wings

Buffalo Chicken Wings

Ingredients

  • 12 pieces chicken wings
  • 1/2 teaspoon chili powder
  • 1/3 cup all purpose flour
  • 1/2 teaspoon paprika
  • 5 tablespoons butter
  • 3 tablespoons hot sauce
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 cups cooking oil

Cooking Procedure

  1. Combine flour, chili powder, salt, and paprika in a mixing bowl. Mix well.
  2. Put the chicken in the mixing bowl and coat with the flour mixture.
  3. Heat a cooking pot and pour-in cooking oil.
  4. Deep fry the chicken wings until golden brown. Set aside.
  5. Melt the butter in a sauce pan.
  6. Put-in hot sauce, ground black pepper, and garlic powder. Stir.
  7. Pour-in the butter mixture over the fried chicken wings. Mix to distribute the sauce evenly.
  8. Transfer on a serving plate.

How to cook Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

Ingredients
  • 2 lbs. chicken wings, separated at joints
  • 5 tablespoons cornstarch
  • 1¼ tablespoons sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup honey
  • 1 teaspoon sesame oil
  • ¼ cup water
  • ½ cup spicy banana ketchup
  • 1 teaspoon minced garlic
  • 1 thumb ginger, minced
  • 2 tablespoons sherry cooking wine or mirin
  • 1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
  • ¼ cup chopped scallions
  • 2 tablespoons toasted sesame seeds
  • 2 cups canola oil
Instructions
  1. Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
  2. Heat the cooking oil in a deep cooking pot.
  3. Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
  4. Meanwhile, make the glaze by heating a wok or wide pan.
  5. Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
  6. Add the soy sauce and cornstarch mixture. Stir.
  7. Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
  8. Sprinkle toasted sesame seeds and chopped scallions.
  9. Transfer to a serving plate.