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Hot-As-You-Like Asian Chicken Wings
By MarraMamba on October 16, 2007
Photo by gailanng
5 Reviews
- Prep Time: 15 mins
- Total Time: 1 hrs
- Yield: 12 wings
Photo by gailanng
About This Recipe
"They are already spicy, adding more hot chili oil will increase it to as much heat as you like. Can be doubled or quadrupled (don't just double the hot oil though :) taste as you go). Prep time does not include marinating time. From Jackie Shen."
Ingredients
- 6 whole chicken wings
- 1 teaspoon finely minced fresh mint
- 1 teaspoon peeled finely minced gingerroot
- 1 teaspoon finely minced garlic
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/4 cup sweet chili sauce ( asian like Mae Ploy)
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon hot chili oil ( to taste)
For Wings
For the sauce
Directions
- Wings:.
- Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing.
- Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight.
- Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes.
- Sauce:.
- Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer briskly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste, adding as you go to your favorite heat.
- Remove cooked wings from oven. Using tongs, place in a medium bowl. Add all the reserved sauce and toss repeatedly with rubber spatulas to coat wings.
- place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes.
- Remove from oven. Serve with plenty of napkins and cold beer.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (430 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 75.5
- Calories from Fat 45
- 60%
- Amount Per Serving
- %
- Total Fat 5.0g
- 7%
- Saturated Fat 1.2g
- 6%
- Cholesterol 18.8mg
- 6%
- Sugars 2.1 g
- Sodium 158.0mg
- 6%
- Total Carbohydrate 2.3g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 2.1 g
- 8%
- Protein 4.7g
- 9%
Reviews
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"I marinated the chicken wings for 12 hrs. I doubled the recipe to freeze some for later. I baked for 30 mins. at 400, then added the sauce and did as the directions suggested, and baked 5 more mins. but they were not done, so I baked for another 15 mins. until golden. These taste a lot like my Thai chicken wings recipe. I didn't add the hot chili oil, because they were plenty hot with the hot peppers from the chili sauce. I enjoyed these wings and will definately be making them again. Thank you Marra! Linda Made for Photo Swap Contest"
By Linda's Busy Kitchen on January 28, 2008 | 567275
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"Great wings! Loved all the Asian flavors - such a nice change from regular wings. The only change I made was to use rice wine vinegar vs. the red wine vinegar in keeping with the Asian theme. We will definitely make this recipe again! Made for Everyday is a Holiday tag, February, 2012."
By Nancy's Pantry on February 10, 2012 | 1286472
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"Sister#2 came over to share a plate of wings. While eating, it came to her mind a story in her past. It was one that she had forgotten...something about the time she turned down a marriage proposal. I'm still contemplating her correlation between a proposal and the wings. Obviously, your wings have an ingredient mine doesn't. Made for Everyday Is A Holiday."
By gailanng on January 28, 2012 | 1283457
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"WOW WOW these are so good. I just cut of the tips and baked the wings in a tray at 175C fan forced for 45 minutes and then dipped then im the reduced sauce and put them on a rack (all but 2 of them - I cooked up 8 as the DH does not like heat but she enjoyed as was), there was a little excess sauce so poured it over the coated wings and cooked for a further 4 minutes for perfection. I didn't have chilli oil so added a finely chopped Thai chilli with seeds for the sauce which was served over the wings that the DS and I had and oh they were so good that I was wishing for more. Thank you MarraMamba, made for Everyday A Holiday."
By I'mPat on January 24, 2012 | 1282355
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"My DS and DH loved these wings, I tripled the recipe and marinated overnight, thanks for sharing Marra!...Kitten:)"
By Kittencalskitchen on November 04, 2007 | 509670
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