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Spicy Chinese Chicken Wings

Spicy Chinese Chicken Wings

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
lin_honeybear

lin_honeybear

These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 702 kcal
  • 35%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 4727 mg
  • 189%

Based on a 2,000 calorie diet

Directions

  1. Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
  2. Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
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Reviews

baker cook
17

baker cook

2/26/2010

This is a simple and fuss-free way of cooking chicken wings. All the marinating ingredients can be found in most kitchens. The result is very tasty too! I substituted white wine for the rice wine and used 2-3 tablespoons of soy sauce instead of half a cup. I also used a little corn starch to thicken the gravy at the end.

redpepperineverything
13

redpepperineverything

7/28/2010

These were fantastic! They have a really good, kind of tangy flavor. I had to make a few changes. First, I used tenderloins instead of wings, because that’s what I had on hand. I also omitted the sesame oil (allergies) and used Tabasco® Garlic Pepper Sauce (that’s probably not the same sauce used in the recipe). I reduced the sauce before I put it on the chicken. I put the chicken in a foil-lined pan, covered it with the sauce, and baked for 25 minutes. It turned out very juicy and delightful. An excellent recipe!

SWAN22
12

SWAN22

2/8/2010

I was looking for an Asian inspired recipe for wings, and chose this because I had all the ingredients on hand. I decided to change the preparation mainly because I think marinating provides a deeper flavor. I started with almost 3 pounds of wings(tips removed) and placed them in zip-lock bag. I mixed the sauce ingredients in the amounts stated (plenty) and mixed into the wings. Refrigerated overnite. Preheat oven to 425. Cover shallow baking pan with foil and coat with cooking spray. Drain marinade and pat wings dry. Arrange on baking sheets and place in hot oven for 20-25 min. turning half-way through. I then basted wings with 1/2 C. (or as needed)bottled BBQ sauce with 1-2 T. of chili-garlic sauce mixed in. Back into oven for 5 min or until brown and gooey. They were delicious and clean-up was effortless!

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