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Showing posts with label Chicken Wings. Show all posts
Showing posts with label Chicken Wings. Show all posts

Friday, July 3, 2015

Asian Wings with Chili-Garlic Sauce

When it comes to chicken wings, many people think the hotter and spicier the better.  But that doesn't work for everyone!  My kids are the perfect example.  The oldest likes foods on the mild side, the middle child loves spicy foods and the youngest?  Well, she's one picky eater, so it's always up in the air whether she will like a new food or not.  But guess what?  All three of them loved these wings!

Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.


Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown.  The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.

If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.

All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find.  We served these wings with steamed edamame and fried rice.  Enjoy!!

3 lbs  Chicken Wings (about 12), tips discarded and wings split
2 TB  Lee Kum Kee Chili Garlic Sauce
2 tsp  Korean Chili Powder (or regular chili powder)
1 TB  Sugar
1-1/2 tsp  Dark Sesame Oil
2 tsp  Water
1 tsp  Rice Vinegar
1 TB  Soy Sauce
1 tsp  Minced Ginger
2 tsp  Minced Garlic

Preheat oven to 450 degrees.

Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray.  Set aside.

In a large bowl combine the wings, canola oil and salt and pepper.  Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up.  Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.

In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.

Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken.  Transfer the wings to a platter, sprinkle with chopped green onions and serve.

Monday, November 5, 2012

NuWave Oven Baked Buffalo Chicken Wings

The NuWave Oven is an interesting gadget, and I'm sure many of you have seen these advertised on the weekend infomercials.  The oven has a large domed top and uses infrared heat as a cooking source.  During the infomercial, the hosts show different foods you can cook in the oven, but the problem is, once this oven is delivered, many people just don't know what to do with it.  The cookbook that's enclosed with the oven is more than a little vague and just doesn't give you a lot of information so you can actually cook with this thing.  The answer to this problem is simple. Experiment!


Some people think this little oven is just a gimmick and I was a little skeptical too, but the truth is, you will never cook a more juicy and evenly roasted chicken than with this oven.  Really!  Here are a few recipes that we have tested with wonderful results  NuWave Baked Chicken, NuWave Baked Chicken Drumsticks, NuWave Oven Roast Beef. 

Now, on to my latest challenge, NuWave Oven Baked Chicken Wings.  I've been wanting to try this recipe for a long time and I was thrilled with the results.  We used the same breading technique and the same sauce that we use in our Oven Baked Buffalo Chicken Wings, it was just the actual baking method that changed.  These wings are super easy to make.  Just double coat with a cornmeal breading, then bake it the NuWave for about 15 minutes.  You can coat these with your own sauce or try our Buffalo Wing Sauce detailed below.  Either way, you're in store for a delicious batch of wings.  Enjoy!!

             

3/4 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1 TB Garlic Powder
1 tsp Black Pepper
1 tsp Garlic Salt
9 Chicken Wings cut into drumettes, center wing pieces and wing tips (discard tips) You will have 18 pieces total

Combine the flour, cornmeal, salt, garlic powder, pepper, and garlic salt in a large bowl.  Add the wings, turning to evenly coat on all sides.  Place the coated wings on a baking sheet and let rest for 5 minutes, then recoat a second time in the breading.

Set up the NuWave and place the wings on the 4" cooking rack, leaving a bit of room between wings, if possible, to allow for even cooking. Cook on HIGH for 8 minutes, then turn wings over and cook for 6 - 8 minutes longer on HIGH. (Depending on the thickness of the wings, you will want to test them for doneness after about 6 or 8 minutes, see if they are cooked through, and add another 3 - 5 minutes, if needed. The juices should run clear when fully cooked.)

While the wings are cooking you can prepare the wing sauce.

Buffalo Wing Sauce
3/4 stick Salted Butter
1 TB Red Pepper Flakes
4 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
3/4 cup Franks Red Hot Original Sauce
1 TB  White Vinegar

Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to just under a boil. Simmer for 10 - 15 minutes on low heat.

Dip the cooked wings into the sauce one at a time and coat thoroughly with sauce and place in serving bowl.

Wednesday, February 1, 2012

Baked Buffalo Chicken Wings


You can't have a Super Bowl party without...Chicken Wings!!

Pizza and wings are a favorite meal for a lot of families.  What you might not realize is that making this meal at home is cheaper, healthier, tastier and not really a lot of work.  This is also a fun project for families to make dinner together. My family and I have worked on this recipe for several years, tweeking it a little here and there each time. Now it is football-food perfection!  Try these wings on their own or with a do-it-yourself pizza for your next football party and you will not be disappointed.

Forget cooking wings in a greasy deep fryer. All you need for delicious crispy Buffalo Wings is the right recipe, and the right foil. As funny as it may sound, the non-stick foil is the secret to getting the wings crispy, but not stuck to the pan, which would remove the breading.  By baking the wings on Reynolds Wrap® Non-Stick Aluminum Foil you will taste the sauce, not the oil from deep frying.  (If you click on the Reynolds link above they do occasionally have coupons available.)

12 Chicken Wings, cut into drumettes, center wing pieces and wing tips (discard tips) You will have 24 pieces total.

3/4 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1 TB Garlic Powder
1 tsp Black pepper
1 tsp Garlic Salt

In a large bowl combine all of the dry seasonings. Working in small batches, dredge wing pieces and place wings on a sheet of Reynolds Wrap® Non-Stick Aluminum Foil.

Let the wings rest for 5 minutes, then dredge a second time in the flour/cornmeal mixture. Replace wings on foil.

Cook in preheated 425 oven for about 45 minutes, turning once about 20 minutes into cooking time. After wings are cooked, cool 5 minutes then apply the sauce below.


3/4 stick Salted Butter
3/4 cup Franks Red Hot Original Sauce
1 TB Red Pepper Flakes
3 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
1 TB White Vinegar


Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to just under a boil. Simmer for 10 - 15 minutes on low heat. 

Dip cooked wings in the sauce one at a time and coat thoroughly with sauce and place in serving bowl.



These wings even taste great when served with a simple salad with Blue Cheese Dressing.  Use the same dressing as a dip for the wings.  Enjoy!!

Friday, May 7, 2010

Sriracha Chicken Wings

These crispy chicken wings get their heat from Sriracha Hot Chile Sauce. Sriracha is made from sun-ripened chilies and garlic which are ground into a smooth paste. The sauce itself is amazing on many foods, and is a great addition to chicken wings. 

This recipe is adapted from the original in Food & Wine magazine which included cinnamon. The cinnamon did not quite work for us, so we deleted it from our version of the recipe. If you like more of the sweet/hot flavors, I have included the original amount of cinnamon should you choose to add it to your version of wings.

10 lbs Chicken Wings, split
1/4 cup Coriander Seeds, crushed
1 tsp Cumin Seeds, crushed
1 tsp Cinnamon (optional)
2 TB Kosher Salt
1/4 cup Extra-Virgin Olive Oil
3/4 cup Sriracha Chile Sauce
1 1/2 sticks (12 tablespoons) Unsalted Butter, melted
1/2 cup Chopped Cilantro (optional)
Finely Grated Zest and Juice of 3 Limes
3 quarts Vegetable Oil, for frying

In a very large bowl, toss the wings with the coriander and cumin seeds, (cinnamon, if desired), kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°. 

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.