Asian Chicken Wings
Recipe: #2077
November 05, 2011
Categories: Chicken, Appetizers, Asian, New Years, Marinate, Oven Bake, Chicken Dinner, more
"You may want to double the amounts to serve to a large group of people these will go fast,plan ahead the wings need to marinate for 24-48 hours, the longer the better! do not use frozen thawed wings use only fresh or your wings will be sitting in too much water in the pan while baking"
Ingredients
Nutritional
- Serving Size: 1 (286.6 g)
- Calories 390.9
- Total Fat - 17.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 544.3 mg
- Sodium - 248.1 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.7 g
- Sugars - 3.3 g
- Protein - 41.4 g
- Calcium - 34.6 mg
- Iron - 6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
I recommend not using previously frozen thawed wings but if you do hand squeeze out all excess moisture from the wings then pat dry using paper towels.
Step 2
In a large bowl whisk soy sauce with brown sugar, cayenne pepper, oil, ginger powder and garlic powder until well combined.
Step 3
Add in the wings; using clean hands toss to coat completely.
Step 4
Cover and refrigerate for 1-2 days (the longer you marinate the wings the better!)
Step 5
When ready to bake generoulsy grease 15 x 10-inch baking sheet (I use the non-stick foil).
Step 6
Place wings on baking sheet, position oven rack to lowest position.
Step 7
Bake 350 degrees F for about 45 minutes.
Tips
No special items needed.