|Nutritional Guidelines (per serving)|
|Servings: 40 wings (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||70%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Most "crispy" chicken wing recipes call for a deep fryer, but this great "oven-fried" method works beautifully and is much easier. This sticky ginger garlic chicken wing recipe is a delicious twist on the venerable Buffalo chicken wing.
- For the Chicken Wings:
- 5 pounds chicken wings (cut into 2 sections each, wing tip discarded)
- salt to taste
- black pepper to taste
- 2 tablespoon hot sauce
- 1 tablespoon vegetable oil
- 1 1/2 cup all-purpose flour
- 1 can non-stick canola oil spray
- For the Glaze:
- 3 crushed garlic cloves
- 3 tablespoon ginger (fresh and finely grated)
- Optional: 1/4 teaspoon cayenne pepper
- 1/2 cup rice vinegar
- 1/2 cup packed brown sugar
- 2 teaspoon soy sauce
Preheat oven to 400 F.
Place the chicken wings in a large mixing bowl, and season generously with salt and fresh ground black pepper. Add hot sauce and vegetable oil, and toss with tongs to coat evenly. Add the flour to a large plastic bag, add the wings and shake thoroughly. The chicken wings should be very lightly dusted with flour.
Cover two half-sheet pans with foil, and spray well with the canola oil. Distribute the chicken wings evenly on the pans, and spray the wings with the canola oil to coat. Bake for 30 minutes, turn the chicken wings over and bake for another 30 minutes until browned and crusty.
While the chicken wings are baking, add the glaze ingredients to a saucepan, and bring to a boil over medium heat. Turn off and reserve. When the chicken wings are done, transfer to a clean bowl while still hot, and pour over the glaze. Toss until all the chicken wings are coated well, and transfer to a serving platter.