Best 3 Fried Sticky Hoisin Wings Recipes
Indulge in a tantalizing culinary journey with our exquisite fried sticky hoisin wings, a symphony of flavors that will captivate your taste buds. These delectable wings are meticulously double-fried until golden brown, achieving a crispy exterior that shatters upon each bite, revealing a succulent and juicy interior. The wings are then generously coated in a luscious sticky hoisin sauce, a harmonious blend of sweet, savory, and slightly tangy notes that will leave you craving more. Accompanying this main attraction are three equally enticing recipes: a refreshing cucumber salad, a creamy avocado ranch dressing, and a spicy Sriracha mayonnaise, each adding a distinct layer of flavor and texture to complement the wings. Prepare to embark on a culinary adventure that will leave you utterly satisfied and yearning for more.
Let's cook with our recipes!
HALF TIME HOISIN CHICKEN WINGS
These are wonderfully delicious, spicy, sweet, salty, sticky Asian-style chicken wings. The garlic and ginger-spiced hoisin and teriyaki sauces, combined with the brown sugar and hot garlic chili sauce, make these wings fly off the platter! They make a great appetizer or light meal for watching the big game. They are excellent served with extra sauce as a dipping sauce or with an Asian slaw.
Provided by Occasional Cooker
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking sheet with cooking spray.
- Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
- Arrange chicken wing pieces on the prepared baking sheet.
- Brush chicken with hoisin sauce mixture.
- Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 2.4 g, Sodium 546.4 mg, Sugar 11.7 g
STICKY CHICKEN WINGS
You'll want to keep an extra stack of napkins nearby once people start reaching for these sweet and sticky wings. The brown sugar marinade makes every bite finger-lickin' good! -Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 3 dozen pieces.
Number Of Ingredients 7
Steps:
- Cut chicken wings into three sections; discard wing tips. In a large bowl, combine the brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and mustard; add chicken and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Place chicken in a greased 13x9-in. baking dish. Bake, uncovered, at 375° until chicken juices run clear, 45-50 minutes. , Transfer the wings to a rack on a broiler pan. Broil 4 in. from the heat until crisp, 2-3 minutes on each side.
Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 271mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
STICKY ONION CRUNCH WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
- To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
- In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
- Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
Tips:
- To make the wings extra crispy, pat them dry with paper towels before frying.
- Use a large pot or Dutch oven for frying the wings so that they have plenty of room to move around.
- Don't overcrowd the pot when frying the wings. This will cause them to steam instead of fry and they won't be as crispy.
- Fry the wings in batches until they are golden brown and cooked through. This may take several minutes per batch.
- While the wings are frying, make the hoisin sauce. This can be done in a saucepan over low heat or in the microwave.
- Once the wings are cooked, toss them in the hoisin sauce until they are evenly coated.
- Serve the wings immediately with your favorite dipping sauce.
Conclusion:
These Fried Sticky Hoisin Wings are the perfect appetizer or snack for any occasion. They are crispy, flavorful, and easy to make. Plus, they are sure to be a hit with your friends and family. So next time you are looking for a delicious and easy recipe, give these wings a try. You won't be disappointed.
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