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Garlic-Ginger Chicken Wings

Garlic-Ginger Chicken Wings

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Chef John

Chef John

My mom lives in a small town in western New York, called Clifton Springs. Whenever I go home to visit, I usually indulge in some Buffalo chicken wings from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease the foil with cooking spray.
  2. Place the chicken in a large mixing bowl. Season with salt, pepper, and hot sauce. Add the vegetable oil; toss to coat.
  3. Place the flour and wings in a large, food-safe plastic bag. Hold the bag closed tightly, and shake to coat the wings entirely with the flour; no wet spots should remain. Arrange the wings on the prepared baking sheets, making sure none of the pieces are touching one another. Spray wings with additional cooking spray
  4. Bake in the preheated oven for 30 minutes, turn all the wings, and return to the oven to cook until crispy and no longer pink in the center, about 30 minutes more.
  5. Whisk together the garlic, ginger, chili paste, rice vinegar, brown sugar, and soy sauce in a saucepan. Bring the mixture to a boil and immediately remove from heat.
  6. Put about half the wings in a large mixing bowl. Pour about half the sauce over the wings. Toss the wings with tongs to coat evenly; transfer to a tray and allow to sit about 5 minutes to allow the sauce to soak into the wings before serving. Repeat with remaining wings and sauce.
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Reviews

healthyeating
64

healthyeating

12/29/2011

These wings were beautiful looking and perfect for guests. Really easy to make. Mine did not stick to the pan, but I also used a lot of vegetable spray. I also used dried garlic pieces and some ginger powder in the glaze since that's what I had. I put some extra garlic powder in the flour as well. To make them look great, let the glaze boil and throw the wings in the pan while it boils, a few at a time, so that the glaze coats the wings. This does not take long - 3 minutes or so. I also put the wings back in the oven for five minutes to kind of seal the sauce in, but this is really not necessary. If you do this, you will have Showpiece wings. I have made these three times now and people raved over them.

Leah Weatherhead
35

Leah Weatherhead

10/16/2011

Made these wings today and I did add a bit more flour. Made sure my pan was coated well with the spray and had no sticking problems. I also added more garlic as we are garlic lovers. We liked the sweet and heat taste. I will definitely make these wings again.

bobbyoftville
23

bobbyoftville

10/15/2011

The wings are very tasty, but visual appeal is not there. I spayed foil but when turning they stuck and fell apart. I also eliminated the Asian Chili pepper for a milder taste. I will try again but will use a rack for cooking wings and hopefully avoid the turning. PS: may need a bit more flour!

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