Posts Tagged chicken wings

Indonesian Chicken Wings

Asian Soy WingsI’d have to say that soy sauce (or Tamari) is one of those ingredients you should never be without. However, this recipe calls for Indonesian soy sauce, or Ketjap Manis, which is slightly sweeter and thicker than traditional soy sauce. It’s difficult, if not impossible, to buy this at your local grocer. You would definitely have to go to an Asian market to buy it. Or you could make your own without much effort. Therefore, I’ve included a recipe for this delectable little condiment at the bottom of this recipe.

I love Asian food. They say that the Chinese invented noodles and the Italians perfected it. I think that’s a perfectly legitimate claim. But Asian food is so much more than Chinese and Japanese. Indonesian and Vietnamese food is amazing. So are these wings.


2.5 lbs party wings (these are wings that have already been trimmed and separated)

1 cup Ketjap Manis (recipe follows)

2 tbsp Sambal Oelek

2 tbsp minced garlic

1/2 cup rice wine vinegar (seasoned or unseasoned is fine)

2 tbsp ginger paste

Sea salt and fresh-ground black pepper to taste

1/4 cup lime juice

Chopped scallions or chives (for garnish)


The first order of business is to make the marinade, so this is a simple recipe because it requires you to mix all the ingredients together (except the salt and pepper). Whisk to make sure everything is thoroughly combined.

Put the wings in a resealable plastic bag along with the concoction, and marinate overnight. I like to use a toothpick on the wings and poke holes in them prior to marinating. This helps to infuse the wings with the sauce.

When you are ready to cook the wings, preheat your oven to 400 degrees. Place the wings in a single layer in a long baking pan. Pour in the marinade. Season with salt (lightly) and fresh-ground pepper. Cook for about 30 minutes, turning at least once to cook on both sides. Prior to removing the wings, turn them again and put the oven on “broil” for about 5 minutes.

Remember to put on the hood of your stove and open a window as you might generate a little smoke.

Remove the wings to a serving tray and get ready to feast. Garnish with chopped scallions or chives. These are delicious!

How to Make Ketjap Manis

Ingredients for Ketjap Manis

1 cup packed dark brown sugar

1 cup water

1 cup dark soy sauce

7 tbsp dark (blackstrap) molasses

1 tsp ginger paste

1/2 tsp ground coriander

1/2 tsp fresh-ground black pepper


Combine the dark brown sugar and water in a saucepan. Bring to a simmer over medium heat until all the sugar dissolves.

Then, increase the heat to high and cook until the syrup begins to thicken. This takes about 5 minutes.

Reduce the heat to low and add the rest of the ingredients. Simmer for 3-5 minutes.

Remove from heat and allow to cool. This can be stored for 2-3 months (covered) in your refrigerator.


, , , , , , ,


Thai Grilled Chicken Wings With Tangy Chili Glaze

trimmed separated raw wingsI don’t know about you, but I could eat chicken wings every night. It is one of the most versatile foods on the planet. There is almost no limit to what you can do with them. This recipe was contributed by my new blog mate, Bill.

This is another one of those wing recipes where you bake the wings and then toss them in the glaze before serving, much like the Buffalo Wing recipe I added a while ago.

Ingredients for Marinade

2 lbs party wings (these are trimmed and separated)

9 tbsp fish sauce

6 tbsp sugar

1.5 tsp white pepper

3 tbsp oil

Ingredients for Glaze

6 tbsp Sambal Oelek

6 tsp finely ground lime zest

3 tbsp lime juice

3 tbsp sugar

6 tsp minced garlic

6 tbsp minced ginger or ginger paste


Mix together the marinade. Place the wings in a resealable plastic bag, add the marinade and place in the refrigerator overnight.

Bake the wings in a preheated 425 degree oven for 20-25 minutes on each side, or until the wings are no longer pink in the center. Switch the oven onto “broil” and cook for an additional 5-7 minutes.

Whisk the “glaze” ingredients together. Place the cooked wings in a bowl, pour on the glaze, stir and serve.

, , , ,

Leave a comment

Boatload-o-Garlic Wings

3-LB.-PEELED-BAG-copy-copyThis is undoubtedly one of my all-time favorite recipes. No joke: You’ll need about 40 whole garlic cloves for this one. If you’re smart (and I know you are because you read this blog), you’ll buy the container of peeled whole garlic cloves that they sell at most supermarkets. It’s pretty inexpensive and saves you a ton of labor and aggravation.

There are two good reasons for using this many garlic cloves. The first is, of course, because of the amazing flavor it imparts on the wings. Secondly, you’re going to serve these wings with some great crusty bread and spread the garlic right on it.


2.5 lbs party wings (these are already trimmed and separated at the joint; much easier)

40 peeled, whole garlic cloves

1 lemon, thinly sliced

Dried thyme (to taste)

Dried rosemary (to taste)

Sea salt and fresh-ground black pepper (to taste)

1/4 cup olive oil


Place the chicken wings in a roasting pan. Add the 40 garlic cloves. Drizzle the olive oil over the contents of the roasting pan. Sprinkle liberally with thyme, rosemary, sea salt and black pepper. Cover the contents of the roasting pan with the thinly sliced lemon.

Roast for 20 minutes on each side, or until the chicken is no longer pink, in a preheated 425 degree oven. Prior to serving, switch the oven to broil and broil for about 10 minutes.

Serve the wings in a serving plate with the garlic separate in a pile. Be sure to serve with either crusty Italian or French bread.

Place the wings in a roasting pan.

, , , ,

Leave a comment

Buffalo Wings With Blue Cheese Dipping Sauce

imagesI’ve had Buffalo Wings about a million different ways. Okay, I may be exaggerating, but every single time I order these at a restaurant, they’re different. Everybody has their own way of cooking them. Some are breaded. Some aren’t. Some are deep-fried. Some are marinated in the sauce. Some aren’t. I’m a purist when it comes to Buffalo Wings. Keep it simple.

For the sauce, I only use Frank’s brand. And I do not use Frank’s wing sauce. I simply use the hot sauce to make these. These should be served with Blue Cheese Dipping Sauce and celery sticks (throw in some carrot sticks if you want). That’s the way they were intended to be served. However, don’t buy the off-the-shelf blue cheese salad dressing. I’ve included a recipe for the dipping sauce at the end.


2-1/2 lbs chicken wings (I buy the party wings, which are already trimmed and split)

Sea salt and pepper (to taste)

1/2 cup butter

1/2 cup Frank’s Original Red Hot Sauce


Preheat oven to 425 degrees. Place the wings in a roasting pan. Season to taste on both sides with salt and pepper. Roast the wings for about 20 minutes on each side or until the center of the wings are no longer pink. After the initial roasting is done, I put the broiler on for a few minutes to brown them a bit.

While the wings are broiling, melt the butter in a sauce pan. Add the hot sauce and stir to mix.

Remove the wings from the oven and place in a bowl. Pour the hot sauce mixture over them and stir to coat.

Serve with Blue Cheese Dipping Sauce, celery sticks (and carrot sticks if you want).

Blue Cheese Dipping Sauce 


1/2 cup plain Greek yogurt

1/2 cup light mayonnaise

1 tbsp apple cider vinegar

1/2 cup plus 1/4 cup crumbled blue cheese, divided

1/2 tsp Worcestershire sauce

1/2 tsp sea salt

1 tsp garlic powder


Place all the ingredients except for the 1/4 cup of crumbled blue cheese in a food processor. Blend well. Remove from the food processor and place in a dish. Add the 1/4 cup crumbled blue cheese and stir. You’re read to go!

, , ,

Leave a comment

Asian Soy Wings

Asian soy wings 2I have a number of really great chicken wing recipes. I was considering putting them up on the blog the same way I did the burger recipes, but then I decided against that. I wish I could give you a good reason why, but I cannot.

These are great wings. My kids even like them, which is amazing to me because they are so picky. Marinating is the key to these wings. They need to marinate for at least four hours but, of course, overnight is the absolute best.

You can buy whole wings and trim them by cutting off the tip and separating them at the joint. However, I buy the “party” wings which are already trimmed and cut in half.  It’s just a lot easier, and you get more for your money.


3 lbs chicken wings

1 cup low-sodium soy sauce or Tamari

1 cup water

1/4 cup lime juice

2 tbsp honey

3 tbsp minced garlic

3 tbsp minced fresh cilantro (or the cilantro in the tube)

2 tbsp Sambal Oelek

1 tsp sesame oil

1 tbsp rice wine vinegar

Sesame seeds (for garnish)

Chopped scallions (for garnish)


Mix the soy sauce (or Tamari), lime juice, water, honey, sesame oil, cilantro, and vinegar in a small bowl. Whisk to mix thoroughly. Place the wings and the marinade in a resealable plastic bag and marinate for four hours or, preferably, overnight.

Place in a preheated 425 degree oven along with some of the marinade (but not all). Cook for 20 minutes on one side, then turn and cook for another 20 minutes (or until the wings are no longer pink in the middle). Turn the wings back onto the “top” side and place the oven on broil for about 7 minutes.

Before serving, sprinkle on sesame seeds and garnish with chopped scallions.

, , , , , ,

Leave a comment

%d bloggers like this: