Yes, once again I’m making chicken wings. Most the Vietnamese chicken wing recipes I’ve seen call for fish sauce. As my son and I are allergic to most things seafood, I cannot use it as it is too strong. So, believe it or not, that is why I am using Worcestershire sauce for the unami in this recipe. Thus, the reason why I call it Vietnamese “style.” These wings are sweet, sticky and a little bit spicy. Good news is this recipe is quite simple, uses only a few ingredients, no oil frying required and done in less than 45 minutes. For my vegetarian friends, maybe you can substitute fried or pan seared tofu as the sauce itself is quite tasty.
- 2 1/2 pounds chicken wings
- kosher salt
- ground black pepper
- garlic powder
- 4 tablespoons sweet soy sauce Kecap Manis
- 2-3 tablespoons Sambal Oelek Chili Paste (start with 2 tablespoons and add more to taste)
- 2 tablespoons Worcestershire sauce
- cilantro chopped for garnish
- lime wedges (optional)
- Preheat oven to 475 F degrees.
- For easier clean up, cover a baking sheet in foil or use a silicone mat as the sauce becomes quite sticky.
- Lay out the chicken wings in a single layer in prepared baking pan.
- Season the chicken wings on both sides using salt, pepper and garlic powder.
- Bake in oven for 25 minutes or until lightly browned or cooked through.
- While the chicken wings bake, prepare the sauce.
- In a small bowl or measuring cup, combine the sweet soy sauce, chili paste and Worcestershire sauce. Stir to mix well.
- When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer.
- Bake for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.
- Optional: Serve with a lime wedge. I like how the lime juice offsets the sweetness of the soy sauce.
Those that have been reading my blog for a while know that I cannot resist chicken wings. I wanted to try another Asian style chicken wing, so this is a cross between honey sriracha and orange chicken. I made these fairly mild because my son can’t handle the heat. But if these were just for me, you know the amount of red pepper flakes and sriracha would be doubled or tripled. Feel free to adjust to your taste.
- 1/2 cup low sodium soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons lime juice (juice of one lime)
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon grated ginger
- 1/2 cup honey
- 1/4 cup orange juice
- 4 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 3-4 tablespoons sriracha sauce
- Make the marinade. Combine soy sauce, garlic, lime juice and ginger in a gallon sized Ziplock bag. Add wings to marinade. Seal and toss well. Leave in the refrigerator for at least 2 hours.
- Preheat the oven to 350 F degrees. Place wings on a baking rack over a baking sheet or parchment sheet lined baking sheet. Cook the wings for 35 to 40 minutes.
- Make the sauce while the wings are cooking. Whisk all the sauce ingredients together in a small bowl.
- When the wings are done cooking, take the wings out and turn up the oven to 450 F degrees.
- Baste the wings in the sauce you prepared. Be sure to turn wings over and baste all sides thoroughly.
- Return wings to oven. Cook for 5-7 minutes, until sauce caramelizes.
If you have been following my blog, you know I love chicken wings. The apple doesn’t fall far from the tree, because my son loves them too. However, we do differ when it comes to flavors. He prefers the sweet and tangy chicken wings, I prefer the savory with a spicy kick. This time around, he wins. As much as I was tempted to spice up this recipe, I refrained so I wouldn’t get that disappointed shake of the head that my son gives me when I make something too spicy for him. So for all those who like sweet, sticky and tangy wings, this recipe is for you. Don’t forget the extra napkins!
- 2/3 cup flour
- 2 tablespoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 3 tablespoons melted butter
- 2 pounds chicken wings (about 20 pieces)
BARBECUE SAUCE INGREDIENTS:
- 1/3 cup hoisin sauce (found in your international grocery aisle)
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons grated ginger
- 1 teaspoon sesame oil
- 1/2 cup minced green onions, set aside a tablespoon for garnish
- Preheat oven to 425 F degrees.
- Line baking pan with foil, and spray the foil with nonstick cooking spray. Add melted butter to pan.
- Next mix flour, paprika, black pepper, salt, and cayenne pepper in a plastic resealable bag.
- Add in the chicken wings to the bag with the flour mixture. Shake well. Be sure each wing gets covered.
- Place all wings on baking pan with melted butter.
- Bake for 25 minutes.
- Turn over wings and bake for an additional 10-15 minutes until skin is crispy and golden brown.
- Meanwhile in a saucepan over medium high heat, add all barbecue sauce ingredients (hoisin sauce, butter, honey, ginger and sesame oil) and stir to combine. If sauce is a little too thick, add 1/4 cup of water to thin out sauce. Reduce heat to low while waiting on chicken wings to finish cooking.
- When chicken wings are done cooking add them to a large mixing bowl and toss with barbecue sauce.
- Serve on a platter and garnish with the green onions you set aside earlier.
I love chicken wings of all types. Savory, sweet or spicy. Baked, fried, grilled or sauteed. So when Super Bowl Sunday came around, I decided to treat everyone to chicken wings. By everyone, I mainly meant me. I made three different types. But these were my favorite of the evening. They were savory and sticky and just a little bit spicy from the ginger and red pepper flakes. And although these took a few steps, it is still a really easy recipe to make.
- 1 1/2 pounds chicken wings, disjointed, tips discarded
- 1/2 cup soy sauce
- 1/3 cup Chinese cooking wine
- 1 tablespoon ginger, minced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 cup water
- 3 teaspoons brown sugar
- 1 teaspoon ginger, minced for cooking sauce
- 2 green onions, diced separated in two piles
- Combine the soy sauce, Chinese cooking wine, 1 tablespoon of ginger, garlic and red pepper flakes in a large bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 1 hour.
- Place cornstarch in a gallon size Ziploc type bag. Remove the chicken wings from the marinade. Be sure to reserve the marinade. Add chicken wings to the cornstarch in plastic bag. Seal bag and toss or shake until all wings are completely coated in cornstarch.
- Using a large skillet with cover, heat oil to medium heat. Add the chicken wings, working in batches if needed. Brown chicken wings on all sides. 8-10 minutes per side.
- Remove chicken wings to a plate. Drain skillet of oil. Place the skillet back on the burner and add the water, reserved marinade, brown sugar and 1 teaspoon of minced ginger. Stir to combine.
- Add the chicken wings back into the skillet and sprinkle with half of the diced green onions.
- Cover and simmer on low heat for 15-20 minutes or until the chicken is cooked through and tender.
- Serve topped with pan sauce and remaining green onions as garnish.
To all those that celebrate the Lunar New Year, Gung Hay Fat Choy! Happy Year of the Monkey! Wishing you a year of happiness and health and delicious food!