Best 2 Roasted Asian Chicken Wings Recipes

Roasted Asian chicken wings are a delightful fusion of flavors that combine the classic comfort of roasted chicken with the bold and vibrant taste of Asian cuisine. Whether you prefer a sweet and tangy glaze or a savory and spicy marinade, there are countless variations to suit every palate. With their crispy skin, tender meat, and irresistible aroma, these wings are sure to be a hit at your next party or family gathering.

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

ROASTED ASIAN CHICKEN WINGS

Roasted Asian Chicken Wings image

I found this recipe on the Food Network site and DH & I had these for dinner tonight (4/18/07). We feel that they need Kosher salt so I added it to the ingredients list. We sprinkled it on after they were cooked. The sauce will thicken a bit, but won't actually have a "syrupy" consistency. It's courtesy of Emeril and is delish!

Provided by Luby Luby Luby

Categories Chicken

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 18

Ingredients

5 lbs chicken wings, separated at the joint and wing tips discarded
1 tablespoon Asian seasoning (Emeril's Asian Essence)
1 teaspoon salt
1/2 teaspoon white pepper
2 cups fresh orange juice
1 cup pineapple juice
1 cup sugar
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons orange zest
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons green onions, minced
1 tablespoon sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons sesame seeds
2 tablespoons green onions, diagonally sliced for garnish
kosher salt, to taste

Steps:

Preheat oven to 425 degrees.
Line a baking sheet with 1 inch sides with aluminum foil.
In a large bowl season the chicken wings with the Essence, salt and white pepper and toss to thoroughly coat.
Spread the wings in baking dish evenly and roast until browned, about 35 minutes.
While the wings are baking combine the remaining ingredients except sesame seeds and diaganolly sliced green onions in a large skillet.
Heat over medium-high heat and bring to a boil.
Stir occasionally until the sugar is dissolved and the liquid has reduced to a syrup, about 30 minutes.
Remove from heat and cover to keep warm until ready to use.
Place the wings in a large heat-proof bowl.
Drizzle half (reserve remaining half) of the sauce over the wings and toss to coat well.
Sprinkle the sesame seeds over the wings and toss again.
Place a wire cooling rack inside a large baking sheet lined with foil and arrange the coated wings on top of the rack.
Return the pan to the oven and bake an additional 20 to 25 minutes or until cooked through and crispy.
Arrange the wings on a serving platter and top with the diagonally sliced green onions.
Sprinkle with Kosher salt and serve immediately with the remaining sauce on the side.

Nutrition Facts : Calories 1649, Fat 96.7, SaturatedFat 26.3, Cholesterol 437, Sodium 3193.4, Carbohydrate 79.2, Fiber 1.9, Sugar 68, Protein 110.4

ROASTED ASIAN CHICKEN WINGS

ROASTED ASIAN CHICKEN WINGS image

Categories Chicken Bake Dinner

Yield 4 - 8 people

Number Of Ingredients 17

Ingredients

5 pounds chicken wings, separated at the joints, wing tips reserved for another use
1 tablespoon Emeril's Asian Essence
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups fresh orange juice
1 cup canned pineapple juice
1 cup sugar
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
3/4 teaspoon crushed red pepper
2 tablespoons sesame seeds
2 tablespoons diagonally sliced green onions, for garnish

Steps:

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil. In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use. Remove the wings from the oven and reduce the oven temperature to 350 degrees F. Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy. Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Tips:

Choose the right chicken wings: Look for wings that are plump and have a good amount of meat on them. Avoid wings that are too small or have a lot of fat.

Marinate the wings for at least 30 minutes: This will help the flavors to penetrate the meat and make the wings more flavorful.

Use a high-heat roasting method: This will help to create crispy skin and juicy meat.

Keep an eye on the wings while they are roasting: Make sure that they don't overcook, or they will become dry.

Serve the wings with your favorite dipping sauce: Some popular choices include buffalo sauce, ranch dressing, or blue cheese dressing.

Conclusion:

Roasted Asian chicken wings are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family. So next time you're looking for something tasty and satisfying, give roasted Asian chicken wings a try.