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Soy-Chili Chicken Wings recipe

Your guests will love these Asian-stylehot wings with their thick soy-chili glaze.

Recipe: Soy-Chili ChickenWings

2 pounds chicken wing drumettes2 tablespoons vegetable oil1/4 cup soy sauce2 tablespoons rice wine or dry sherry2 tablespoons granulated sugar1 teaspoon chili oil or 2 small driedhot red chiles4 quarter-size slices fresh ginger2 cloves garlic, peeled2 green onions1 cup water

  • Rinse chicken and pat dry.
  • Heat oil in a wide frying pan over highheat. Add chicken, a portion at a time (do not crowd pan); cook,turning as needed, until browned on all sides.
  • Return all chicken to pan, then add soysauce, wine, sugar, chili oil, ginger, garlic, whole onions andwater. Bring to a boil, then reduce heat, cover and simmer untilmeat near bone is no longer pink (cut to test), about 20 minutes.
  • Uncover and boil, turning chicken often,until sauce is thick enough to coat wings, about 10 minutes.If made ahead, let cool; cover and refrigerate until next day.
  • Serve warm or at room temperature; toreheat, place chicken in a single layer on baking sheets andheat in a 350°F (175°C) oven until warm.

    Makes 8 servings.


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