Best 11 Mandarin Chicken Wings Recipes

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Mandarin chicken wings are a deliciously sweet and tangy appetizer or main course that are perfect for any occasion. They are made with chicken wings that are coated in a flavorful marinade and then baked or fried until crispy. The wings are then tossed in a sweet and tangy sauce made with mandarin oranges, soy sauce, and other seasonings. The result is a dish that is both sweet and savory, with a hint of citrus. Serve them with a side of rice or vegetables for a complete meal.

Here are our top 11 tried and tested recipes!

MANDARIN CHICKEN WINGS



Mandarin Chicken Wings image

Who says you've got to head to a sports bar for wings? These oven-baked treats with brown sugar, soy sauce and ginger will satisfy your wing craving and give you the comfort of your own couch while you watch the game. Score!

Time 3h40m

Yield 4

Number Of Ingredients 9

10 ounces soy sauce
2 teaspoons grated fresh ginger
OR
1 teaspoon ground ginger
2 cloves garlic, minced
1/3 cup brown sugar
1 tablespoon dark mustard
24 chicken wings
garlic powder

Steps:

  • Combine the soy sauce, ginger, garlic, brown sugar, and mustard in a zip-top bag or plastic container large enough to hold the chicken wings. Cut the chicken wings into flappers and drummies, discarding the wing tips. Place the wings in the marinade, coating the wings completely in the mixture. Refrigerate the wings in the marinade for 2 hours. Preheat the oven to 350 degrees F. Drain the wings but reserve the marinade. Place the wings on a baking sheet or broiler pan and place in the oven. Bake at 350 degrees F for 1 1/2 hours, turning the wings frequently and basting with the reserved marinade. Remove the wings from the oven and turn the oven to broil. Sprinkle the wings lightly with garlic powder. Place the wings under the broiler and cook for 3 minutes or until crisped as desired. Serve the wings hot.

BATTER FRIED CHICKEN WINGS



Batter Fried Chicken Wings image

A little different - chicken wings are dipped in a batter and deep fried until crispy and golden brown. Cooking time is per batch.

Provided by Marie

Categories     Chicken

Time 30m

Yield 40 pieces

Number Of Ingredients 7

20 chicken wings
1/4 teaspoon garlic salt
1 1/2 cups cornstarch
3 eggs
3 tablespoons hot sauce
3 tablespoons water
cooking oil

Steps:

  • Cut wings at first joint and discard the tips.
  • Cut remaining wings in half.
  • Wash and dry on paper towels and sprinkle lightly with garlic salt.
  • Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter.
  • Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for about 15 minutes, turning once or twice.
  • Serve with small bowl of mild, medium or hot wing sauce for dipping.

Nutrition Facts : Calories 78.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 32.8, Sodium 51.6, Carbohydrate 4.4, Fiber 0.1, Protein 5

KOWLOON'S CHINESE CHICKEN WINGS



Kowloon's Chinese Chicken Wings image

These are delicious hot, spicy wings. Good enough to fly away on!

Provided by Nicole

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Yield 11

Number Of Ingredients 8

3 pounds chicken wings
3 tablespoons salt
2 tablespoons white sugar
6 tablespoons water
6 tablespoons soy sauce
1 tablespoon gin
¼ teaspoon ground ginger
1 quart vegetable oil for frying

Steps:

  • FOR MARINADE: Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently.
  • In a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. Ready to serve!

Nutrition Facts : Calories 362.5 calories, Carbohydrate 3 g, Cholesterol 95.3 mg, Fat 27.8 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 6.6 g, Sodium 2485.3 mg, Sugar 2.4 g

CHINESE CHICKEN WINGS



Chinese Chicken Wings image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

Steps:

  • Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
  • Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

CRISPY MANDARIN CHICKEN



Crispy Mandarin Chicken image

Make and share this Crispy Mandarin Chicken recipe from Food.com.

Provided by Diana Adcock

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1 egg white
2 tablespoons cornstarch
1 tablespoon soy sauce
4 boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup Bisquick baking mix
1/3 cup water
1 1/2 tablespoons sesame seeds
4 cups vegetable oil
1 (8 ounce) can mandarin orange segments, drained reserving juice
2 medium carrots, sliced thin
2 large green peppers, sliced thin
1 small red onion, sliced into thin wedges
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons vinegar
1 teaspoon chicken bouillon granule

Steps:

  • In a large mixing bowl combine the egg white, 2 T's cornstarch, and soy sauce.
  • Whisk well.
  • Add chicken pieces.
  • Toss well to coat, set aside.
  • In a medium mixing bowl combine the bisquik, water and sesame seeds.
  • Mix well.
  • Add to chicken mixture, stirring well to coat.
  • In a large, deep skillet heat oil, or plug in your deep fryer.
  • Combine mandarin juice and enough water to make 1 and 1/4 cups.
  • Pour into a large skillet and bring to a boil.
  • Add carrots.
  • Cover and reduce heat to a simmer.
  • Cook for 3 minutes.
  • Add peppers and onions.
  • Cook 1 minute.
  • Combine ketchup, sugar, cornstarch, vinegar and bouillon granules,, mixing well.
  • Stir into vegetable mixture.
  • Stir well and remove from heat.
  • Cook chicken pieces in batches, drain on paper towels.
  • When chicken is cooked, heat vegetable mixture, allow to thicken then add chicken.
  • Serve over hot rice.
  • I like this over a spinach and mushroom salad-the heat wilts the spinach "just right".
  • Serves 4.

GRANDMOTHER'S CHINESE CHICKEN WINGS



Grandmother's Chinese Chicken Wings image

Provided by Andrew Zimmern

Categories     appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

Steps:

  • Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
  • Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

MANDARIN CHICKEN WINGS



MANDARIN CHICKEN WINGS image

Categories     Chicken     Appetizer     Bake

Yield 12-15

Number Of Ingredients 12

40 drumettes
1 Cup Cornstarch
2 Eggs
dash of garlic salt
dash of season salt
1/2 cup milk
1/2 cup sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup water
1/2 cup ketchup
dash of salt

Steps:

  • Beat together the cornstarch, eggs, garlic salt, season salt and milk. Dip chicken wings letting excess batter drip off. Brown on all sides in 1/4" of oil about 4 at a time. Arrange in shallow baking pan. Whisk remaining ingredients until well mixed and brush chicken wings with about 1/2 of sauce. Bake at 350 degrees for 1 1/2 hours brushing remaining sauce after 45 minutes. Chicken wings can be made the day before and sauce added and baked before serving. Sauce can be doubled for extra flavor.

MANDARIN CHICKEN WINGS



MANDARIN CHICKEN WINGS image

Categories     Chicken     Fourth of July     Super Bowl     Backyard BBQ     Potluck

Number Of Ingredients 10

Ingredients:
5 Lbs. Chicken Wings Split
2 Jars Hosing Sauce
1 Jar Duck Sauce
1 Jar Sweet and Sour Sauce
1/2 cup Soy sauce
1 tbsp. Sesame Oil
Add Chinese Chili Oil to taste
Ginger to taste
1 bunch Scallions, finely chopped

Steps:

  • Procedure: Mix all ingredients and place in a large container. Marinade in refrigerator at least overnight or longer. When ready to cook, heat Grill/Oven to 280/300 degrees. Cook for about an hour and 1/2 turning occasionally.

MANDARIN CHICKEN BITES



Mandarin Chicken Bites image

Instead of a big Christmas meal, our family enjoys nibbling on an all-day appetizer buffet. Each year we present tempting new dishes alongside our favorites. This is one of those tried-and-true dishes that's a "must." -Susannah Yinger, Canal Winchester, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 servings.

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
2/3 cup orange marmalade
1/2 teaspoon dried tarragon

Steps:

  • In a large bowl, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm, with toothpicks.

Nutrition Facts : Calories 124 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 115mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.

SPICED MANDARIN ORANGE CHICKEN



Spiced Mandarin Orange Chicken image

You'll want to add this jazzed-up chicken dish to your regular rotation of healthy poultry meals. The great orange and soy flavors meld perfectly with the herbs and spices. -Elizabeth Hackett, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon butter
3/4 cup orange juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 can (11 ounces) mandarin oranges, drained
Hot cooked rice

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear. , In a small bowl, combine the orange juice, brown sugar and soy sauce. Remove chicken and keep warm. Add orange juice mixture to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add oranges; heat through. , Serve chicken with rice and orange sauce.

Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 633mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

SICHUAN CHICKEN WINGS



Sichuan chicken wings image

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 12

800g chicken wings
1 tbsp baking powder
1½ tsp Sichuan peppercorns
1½ tsp chilli flakes
3 tbsp Shaoxing wine
1½ tbsp garlic and ginger paste
3 tbsp dark soy sauce
3 tbsp light soy sauce
1½ tsp sesame oil
3 tbsp palm sugar
chopped peanuts
chilli flakes

Steps:

  • Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder - this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
  • Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
  • Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 5.5 milligram of sodium

Tips:

  • Use fresh, high-quality chicken wings. This will ensure that your wings are tender and juicy.
  • Marinate the chicken wings for at least 30 minutes. This will help the flavors to penetrate the chicken and make them more flavorful.
  • Bake the chicken wings at a high temperature. This will help the wings to get crispy on the outside and juicy on the inside.
  • Use a meat thermometer to check the internal temperature of the chicken wings. They should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken wings with your favorite dipping sauce. Some popular options include ranch dressing, blue cheese dressing, and honey mustard.

Conclusion:

Mandarin chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties, game days, or any other casual gathering. With a few simple ingredients and a little bit of time, you can make these wings that everyone will love.

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