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Asian Twist Chicken Wings

Asian Twist Chicken Wings

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Erin

Tender juicy chicken wings, with a crisp outside and Asian twist. A gourmet original, don't get overwhelmed with the ingredients, change them to suit your taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool.
  2. While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours.
  3. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  4. Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.
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Reviews

Shantal
26
4/7/2009

Yum! These were really good! I made then exactly as stated and they turned out great! We had brown rice and steamed broccoli to make a balanced meal. Thanks for a great recipe.

KBots
20
5/21/2009

What a FANTASTIC marinade! We don't eat wings very often (and never at home) so I just made the marinade (subbing out the sundried tomatoes for 1 tbsp ketchup) and added the garlic powder and chili powder to the marinade on the stove. I also left out the cornstarch (didn't have it). Then I used it to marinate chicken breasts and steak, and holy cow! Tons of flavour! I went out and bought sesame oil and white wine for this recipe, and I'm so glad I did. Thanks a million!

TRE1
17
8/4/2009

Very good & very easy. Will make it again. Thanks for sharin'