Back to Recipe

Banana Garlic Chicken Wings

Here's how you make Banana Garlic Chicken Wings
Pause Continue Reading
  • Servings: 10
  • Prep: 15-20m
  • Cook: 2h
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • Marinade:
  • 2/3 cup orange juice
  • 2/3 cup soy sauce
  • 1/4 cup grated ginger
  • 2 tablespoons sugar
  • 2 teaspoons chopped jalapenos
  • 1 1/2 teaspoons chopped garlic
  • 3 sticks cinnamon
  • 3 whole star anise
  • 10 pounds chicken wings
  • 2-4 scallions, chopped (optional)
  • Banana Garlic Sauce:
  • 3 tablespoons butter
  • 3 tablespoons minced garlic
  • 1 cup fish sauce, more or less (see NOTE). I used a touch less.
  • 1 cup orange juice
  • 1 cup pure maple syrup
  • 1/2 cup sweet chili sauce
  • 1 1/2 ounces banana liqueur
  • 2 bananas, sliced
  • 1 orange, juiced
  • 1/2 an orange, zested
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Marinade:

  • Step 1: Combine the first 9 ingredients orange juice - star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.

  • Step 2: Preheat the oven to 350 degrees F.

  • Step 3: Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.

  • Banana-garlic sauce:

  • Step 4: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes (the trick is the LOW heat, where it's intended to make the garlic jammy and bring out all it's garlickiness. BE CAREFUL not to let it burn). Add the fish sauce (IMPORTANT to see NOTE), and all remaining ingredients up to the orange zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.

  • Step 5: Preheat the grill to high heat (I skipped this step).

  • Step 6: Grill the wings until golden brown (I skipped this step and finished it off under the broiler quickly). Meanwhile, reheat the banana-garlic sauce in a stockpot. Pour sauce over wings and distribute and toss until everything is glazed and very hot (you may not have to distribute the full amount of sauce and serve some on the side if you are so inclined). Plate and sprinkle scallions over the top. Serve.

  • NOTE: Because of the amount of fish sauce noted, be very careful with the fish sauce brand used in this dish. Some are so fishy that it will ruin the dish. Better brands will not overtake your dish. Believe me, I've used brands where it ruined my food where it tasted as if it came out of a septic tank and I had to throw it out. For this dish I used Red Boat brand (I found at Walmart which has been rated as one of the best) and not overly fishy and did not overpower the sauce. This site, provides good information on fish sauce differences: https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.