Fiery Asian Glazed Chicken Wings
Get ready for a flavor explosion with these Fiery Asian Glazed Chicken Wings! Perfectly baked to a crispy exterior and succulent interior, these wings are infused with the aromatic essence of fresh ginger, garlic, and mint. The real showstopper is a luxurious glaze made from sweet chili sauce and tangy red wine vinegar, which amplifies the flavors and brings a delightful heat that you can customize with hot chili oil. Ideal for game days, parties, or any gathering where bold flavors are a must, these wings are sure to impress your guests. Just remember to have plenty of napkins – things are about to get deliciously messy!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Whole chicken wings
6 (Remove wing tips and cut in half at the elbow joint)
Fresh mint
1 teaspoon (Finely minced)
Gingerroot
1 teaspoon (Peeled and finely minced)
Garlic
1 teaspoon (Finely minced)
Vegetable oil
1 tablespoon (N/A)
Soy sauce
1 tablespoon (N/A)
Sweet chili sauce
1/4 cup (Asian type like Mae Ploy)
Red wine vinegar
1/4 cup (N/A)
Sugar
2 tablespoons (N/A)
Soy sauce
2 teaspoons (N/A)
Hot chili oil
1/2 teaspoon (To taste)
Instructions
1
1. Prepare the Chicken Wings: Start by removing the wing tips from the chicken wings, saving them for stock. Cut each wing in half at the elbow joint to create two pieces for maximum crispiness.
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2. Marinate: In a self-sealing plastic bag, combine the wings with freshly minced mint, gingerroot, garlic, 1 tablespoon of soy sauce, and vegetable oil. Mix well to ensure the wings are evenly coated. Squeeze out the excess air, seal the bag, and refrigerate for at least 2 hours or overnight for optimal flavor.
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3. Bake: Preheat your oven to 400°F (200°C). Arrange the marinated wings on a rack in a shallow baking pan and bake until they are fully cooked and crispy, about 30 minutes.
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4. Make the Glaze: In a small saucepan, mix red wine vinegar, sweet chili sauce, sugar, and 2 teaspoons of soy sauce. Bring the mixture to a boil over high heat while stirring continuously. Once boiling, reduce the heat and let it simmer briskly until the sauce thickens and reduces to 1/3 cup.
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5. Add Heat: Remove the saucepan from the heat and whisk in hot chili oil to taste. Start with a small amount and adjust according to your desired spice level.
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6. Coat the Wings: Once the wings are cooked, carefully transfer them to a medium bowl. Pour the reserved glaze over the wings and toss with rubber spatulas until all wings are evenly coated.
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7. Final Bake: Place the glazed wings back on the baking rack and return to the oven for an additional 5 minutes, allowing the glaze to set without burning.
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8. Serve: Remove from the oven and serve these delicious wings hot, alongside plenty of napkins and your favorite cold beer!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiery Asian Glazed Chicken Wings?
They are crispy baked chicken wings infused with ginger, garlic, and mint, then coated in a sweet and spicy chili glaze.
What is the main protein in this recipe?
The main protein is 6 whole chicken wings.
How should the chicken wings be prepared?
Remove the wing tips and cut each wing in half at the elbow joint to create two pieces.
What should I do with the wing tips?
You should save the wing tips to use for making stock later.
What ingredients are used for the wing marinade?
The marinade consists of minced fresh mint, gingerroot, garlic, soy sauce, and vegetable oil.
How long should the chicken wings marinate?
They should marinate for at least 2 hours, or ideally overnight for the best flavor.
What temperature should I set the oven to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long is the initial baking time?
The wings should bake for about 30 minutes until they are fully cooked and crispy.
What is the best way to arrange wings for baking?
Arrange the marinated wings on a rack set inside a shallow baking pan.
What ingredients are in the wing glaze?
The glaze is made from red wine vinegar, sweet chili sauce, sugar, soy sauce, and hot chili oil.
Which brand of sweet chili sauce is recommended?
An Asian type like Mae Ploy is recommended for the best flavor.
How do you cook the glaze?
Mix the ingredients in a saucepan, bring to a boil, then simmer until reduced to 1/3 cup.
When do I add the hot chili oil?
Whisk in the hot chili oil after removing the thickened glaze from the heat.
Can I adjust the spice level of these wings?
Yes, you can adjust the amount of hot chili oil to suit your desired spice level.
How should the glaze be applied to the wings?
Transfer cooked wings to a bowl, pour the glaze over them, and toss with rubber spatulas until coated.
Is there a second baking step?
Yes, after glazing, bake the wings for an additional 5 minutes to set the glaze.
Why is a rack used during baking?
A rack allows air to circulate around the wings for maximum crispiness.
What type of vinegar is used in this recipe?
The recipe calls for 1/4 cup of red wine vinegar.
How much sugar is needed for the glaze?
The glaze requires 2 tablespoons of sugar.
What aromatics provide the Asian flavor?
Fresh gingerroot, garlic, and fresh mint provide the primary aromatic profile.
How much hot chili oil is recommended?
The recipe suggests starting with 1/2 teaspoon and adjusting to taste.
Are these wings fried?
No, these wings are baked to achieve a crispy exterior and succulent interior.
What is the total baking time?
The total baking time is approximately 35 minutes.
What should I serve with these wings?
They are best served hot with plenty of napkins and your favorite cold beer.
Are these wings suitable for parties?
Yes, they are ideal for game days, parties, and gatherings as finger food.
How should I mince the ginger and mint?
The ginger should be peeled and finely minced, and the mint should also be finely minced.
What tool is best for tossing the glazed wings?
Rubber spatulas are recommended for tossing the wings to ensure even coating without damaging the skin.
What is the flavor profile of the glaze?
The glaze is a luxurious mix of sweet, tangy, and spicy flavors.
Can I make these wings ahead of time?
You can marinate the wings up to a day in advance, but they are best eaten immediately after the final bake.
Is the wing sauce spicy?
Yes, it includes sweet chili sauce and hot chili oil to provide a fiery kick.