Best 3 Petes Kicked Up Japanese Wings Recipes

"Pete's Kicked Up Japanese Wings" is a delectable appetizer or main course that combines the sweet and savory flavors of Japanese cuisine with a touch of heat. These crispy, juicy wings are sure to be a hit at any party or gathering. With a few simple ingredients and easy-to-follow steps, you can create this mouthwatering dish in the comfort of your own home. Whether you prefer your wings extra crispy or with a sticky glaze, this recipe has something for everyone. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create the ultimate "Pete's Kicked Up Japanese Wings.

Check out the recipes below so you can choose the best recipe for yourself!

KICKED UP SPICY WINGS

Kicked Up Spicy Wings image

Provided by Ree Drummond : Food Network

Categories condiment

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 18

Ingredients

Vegetable oil, for frying
1 cup sour cream
1/2 cup blue cheese crumbles
1/2 cup mayonnaise
4 dashes Worcestershire sauce
1 canned chipotle pepper in adobo, finely chopped
Juice of 1/2 lemon
1 1/2 cups buttermilk, plus more if needed for thinning
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
Cayenne pepper, to taste
4 pounds chicken wings
2 sticks butter, melted
1 small bottle cayenne pepper sauce, such as Frank's
1/4 cup barbecue sauce
1 tablespoon honey
1 tablespoon juice from a jar of pickled jalapenos
2 dashes Worcestershire sauce

Steps:

For the wings and dip: Pour about 3 inches of the vegetable oil into a large pot and heat it to 350 degrees F.
While the oil is heating, make the dip. Stir together the sour cream, blue cheese, mayonnaise, Worcestershire, chipotle and lemon juice in a medium bowl. Thin with a little buttermilk if needed. Taste and adjust the seasoning with salt and pepper.
To make the batter, whisk together the flour with some salt, pepper and cayenne in a large bowl. Whisk in the 1 1/2 cups buttermilk to form a smooth but thin batter.
Toss the chicken wings in the batter. Working in batches, fry 6 to 8 wing pieces at a time until golden brown and cooked through, 7 to 8 minutes. Drain on paper towels and keep warm.
For the sauce: In a large bowl, stir together the melted butter, hot sauce, barbecue sauce, honey, pickled jalapeno juice and Worcestershire. Toss the hot wings in the sauce to coat them well. Serve with the creamy dip.

TAILGATING ASIAN WINGS

Tailgating Asian Wings image

Provided by Guy Fieri

Categories appetizer

Time 1h20m

Yield 2 to 4 servings

Number Of Ingredients 15

Ingredients

1 pound chicken wings, cut into segments, tips removed and discarded
1 tablespoon salt
1 tablespoon freshly cracked black pepper
2 tablespoons soy sauce
1/4 cup honey
2 teaspoons lime zest
3 tablespoons lime juice, from 1 lime
1/4 cup orange juice, from 1/2 orange
1 tablespoon freshly grated ginger
1 teaspoon chili garlic paste
1/2 teaspoon sesame oil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
1 tablespoon oyster sauce

Steps:

For the wings at home:
Preheat the oven to 350 degrees F.
Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.
Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.
For the Asian sauce at home:
Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.
For the wings tailgaiting:
Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine.

PETE'S KICKED UP JAPANESE WINGS

PETE'S KICKED UP JAPANESE WINGS image

Categories Chicken Bake Buffet

Yield 4 People

Number Of Ingredients 11

Ingredients

2 lb. chicken wings
1 c. Japanese soy sauce
1/2 c. Pineapple Juice
1/4 c. Sake or cooking sherry
4 Tbs. Rice or Balsamic Vinegar
1 c. Brown sugar (tightly packed into measuring cup)
8 clove garlic, crushed
1 tbs. ginger, finely minced or grated
1/2 tsp. crushed red pepper
1/2 tsp toasted sesame seeds
1 tsp. Msg. or Accent (Optional)

Steps:

Cut wings at joints to make drumettes. Tips can be discarded or saved to make broth. Combine rest of ingredients in small sauce pan. Bring to slight boil, then let simmer for 10 minutes. Let sauce cool. In a heavy duty zip lock bag combine chicken and sauce to marinate overnight. If rushed for time, marinate for at least 3 hours. Next day grill or broil chicken wings on both sides till lightly browned. Reheat sauce to a low boil for 5 minutes. After browning, place wings in a single layer in a large baking, pour sauce over wings, and bake for 350 degrees for about an hour on center rack. Turn wings and baste frequently. Serve over white rice with remaining sauce spooned on top.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your wings.
Don't overcrowd the pan. If you do, the wings will not cook evenly.
Cook the wings over medium heat. This will help them to cook through without burning.
Flip the wings halfway through cooking. This will ensure that they cook evenly on both sides.
Use a meat thermometer to check the internal temperature of the wings. They are done when they reach an internal temperature of 165 degrees Fahrenheit.
Serve the wings immediately with your favorite dipping sauce.

Conclusion:

Pete's Kicked-Up Japanese Wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or game day gatherings. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you're looking for something new and exciting to try, give these wings a try. You won't be disappointed.