31
Jan
2014

Asian Glazed Chicken Wings

And now for round 2 of the football appetizers-

Asian Glazed Chicken Wings!

I love wings, pretty much any way I can get them. A bunch of friends and our kids go often – ok a lot – to Buffalo Wild Wings and get our wing fix. The kids love going too, they can have wings and play the games while the adults dive into our baskets upon baskets of wings. Good stuff.

But for Super Bowl Sunday, you’re going to want to be at home, having a beverage (those will be coming up be tomorrow) and watching the game. One of my favorite wings at Buffalo Wild Wings are the Asian Zing® flavor. These asian glazed chicken wings taste pretty similar to the Asian Zing®, but I think they’re even better.

And these wings are also baked, not fried. Thought I’ve been hitting you guys with a lot of fried apps…so these are nice and healthy for you. The taste does not suffer, I swear.

Get your wings on a baking sheet sprayed with cooking spray.

Then season pretty heavily with salt, pepper and garlic powder. Then drizzle with a little olive oil.

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Throw in the oven at 425 degrees and roast, turning once halfway through cooking, for 35 minutes.

While the wings are cooking, make up the glaze in a saucepan. This glaze uses Mirin, which is a sweet rice Japanese cooking wine, it can be found in most any grocery store in the asian food isle. Try to pick some up if you can, it’s not expensive and it’s definitely worth the flavor it brings to the glaze.

Bring the glaze to a simmer, then let reduce for 30 minutes until it has thickened. I have cheated with this step and also used some Wondra® flour at the end if I still want it even thicker… I love Wondra® because you can just shake it right into your sauce and whisk- no lumps. Just make sure you have a nice, thick glaze when you’re finished so it coats the wings well.

Remove the wings from the oven and reduce the temperature to 350 degrees.

Place the wings in a large bowl and pour half the glaze on the wings and toss.

Put the glazed wings on a clean baking sheet sprayed with cooking spray and bake for 20 minutes. Turn the wings a brush more glaze on the second side, cook for another 10 minutes and they’re done!

You can drizzle more glaze over the wings or just serve the sauce on the side.

Then garnish with sesame seeds and scallions.

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Just as good as tailgating, but in front of your big screen, watching the Super Bowl.

Enjoy!

Print

Asian Glazed Wings


Ingredients

  • 5 lbs. chicken wings
  • 2 T. Salt
  • 1 T. Pepper
  • 2 T. garlic powder
  • 3 T. olive oil
  • 2 c. orange juice
  • 1 c. pineapple juice
  • 1/2 c. sugar
  • 1/2 c. soy sauce
  • 1/2 c. mirin
  • 2 T. minced garlic
  • 2 T. fresh ginger, grated
  • 2 T. scallions, minced plus 2 scallions chopped for garnish
  • 1 T. sesame oil
  • 1/2 t. crushed red pepper
  • 1/2 t. cayenne pepper
  • 2 T. sesame seeds
  • 2 T. scallions, chopped for garnish
  • Wondra®- optional

Instructions

  1. Preheat the oven to 425 degrees.
  2. Brush the wings with the olive oil, then season them with salt, pepper and garlic powder.
  3. Place wings on a baking sheet sprayed with cooking spray.
  4. Roast in the oven for 35 minutes, turning half-way through cooking time.

While the wings are roasting, make your glaze

  1. In a small saucepan combine the orange juice, pineapple juice, sugar, soy sauce, mirin, garlic, ginger, minced scallions, sesame oil, crushed red pepper and cayenne. Bring to a simmer and let reduce for 30 minutes. After the 30 minutes is up and you still want a thicker sauce, add a little Wondra® flour and whisk until the desired consistency.
  2. When the wings are done, remove them from the oven and place into a large bowl.
  3. Lower the oven temperature to 350 degrees.
  4. Toss the wings with about half of the glaze and place onto a clean baking sheet, also sprayed with cooking spray.
  5. Place back into the oven for 20 minutes, turn and brush with more glaze, and cook an additional 15 minutes.
  6. Place the wings on a platter and garnish with sesame seeds and chopped scallion. You can drizzle more glaze over the wings at this point, and/or serve with the remaining sauce on the side.

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