Chinese-Style Glazed Chicken Wings

Chinese-Style Glazed Chicken Wings via The Yankee Chef, Jim Bailey

Chinese-Style Glazed Chicken Wings

Prep Time

8 hours

Cook Time

40 minutes

Serves

12 people

Many of us get together with friends and family every Sunday to watch A game or THE game. One of the biggest parts of that great feeling is the food (and of course the beer). Football food should be easy to prepare, easy to serve, carefree and easy to eat.

Plop these wings in the oven, wait till the first commercial before turning them and the next commercial for removing them. Instead of ordering out, make a pile of these Asian-inspired wings for your get together. Wings really are the ultimate sports food, regardless if its buffalo style or not.

Marinated in lime, ginger, soy sauce and a bit of New England maple syrup, these wings have a wonderful citrus flavor with just a hint of spice from the chili sauce.

To see more recipes from The Yankee Chef, click here!

Ingredients

  • 12 chicken wings
  • 3/4 cup soy sauce
  • 3 tablespoons lime juice
  • 3 tablespoons chili sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon minced garlic in oil
  • 1 tablespoon sesame oil
  • 1 teaspoon dried ginger
  • 1 teaspoon grated lime zest
  • Lime wedges, for garnish
  • 1 teaspoon cornstarch (optional)

Preparation

  • 1 Rinse and pat dry all wings. In a bowl, combine remainder of ingredients (except lime wedges and cornstarch) and whisk well. Place all wings into bowl, coat evenly and let marinate 8 hours or overnight.
  • 2 When ready to cook, preheat oven to 400­ F. Remove wings from marinade and place on a baking sheet that has been lined with parchment paper or tin foil.
  • 3 Bake 20 minutes and then turn wings over to cook for another 20 minutes, or until done. Serve hot with lime wedges or serve with a side of the marinade glaze on the side.
  • 4 Marinade Glaze: Add 2 teaspoons of marinade to teaspoon cornstarch, mix well. Add remainder of marinade to saucepan with the cornstarch slurry.
  • 5 Bring to a boil over medium­-high heat, whisking almost constantly when starting to get hot. After it reaches boiling and has thickened, remove from heat and serve on the side in a bowl for dipping.

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