Ron’s Hot-Cha-Cha Chicken Wings

I made these last night, from an easy recipe Ron invented. No photos, folks! My fingers were too sticky! These wings aren’t lose-your-lips hot - they’re just pleasantly hot.

This recipe requires extra time 

for marination

Ron’s Hot-Cha-Cha Chicken Wings:

1 c. (250 mL) dark soy sauce

6 or 7 medium garlic cloves, crushed

1/4 c. (60 mL) liquid honey

1/2 tsp. (25 mL) cayenne pepper

1/4 tsp. (1.25 mL) dried thyme (powder)

1/4 tsp. (1.25 mL) cumin

2 tsp. (10 mL) chili oil

2.5 lb. (1.13 kg) chicken wings, tips removed and cut at joints as “drumettes”

Preheat oven to 375 deg. F. In small bowl, combine all ingredients except chicken, mixing well. Marinade 3-to-4 hr., turning occasionally. Place chicken in shallow baking pan with marinade. Bake 30-to-35 min., stirring halfway through. Serve hot or cold. Makes 8 appetizer servings or two main-dish servings. 

Spicy Soy Chicken Wings

Left wing! Right wing! Chicken wing! They're all excellent!

Spicy Soy Chicken Wings: 

This recipe requires extra time for marination

¼ c. (60 mL) soy sauce

¼ c. (60 mL) vegetable oil

¼ tsp. 1.25 mL) Worcestershire sauce

⅓ c. (80 mL) brown sugar

½ tsp. (2.5 mL) ground ginger

½ tsp. (2.5 mL) cayenne pepper

¼ tsp. (1.25 mL) chili powder

¼ tsp. (1.25 mL) paprika

2 garlic cloves, crushed

2 lb. (0.907 kg) chicken wings, tips removed and cut as “drumettes” at joints

Preheat oven to 400 deg. F. Combine all ingredients except chicken, mixing well. Pour over chicken. Cover and refrigerate at least 2 hr., turning once during this time. Spread chicken wings on rack in shallow baking pan. Brush with remaining soy sauce mixture. Bake 20 min.; turn wings over and brush with reserved ⅓ c. marinade. Bake an additional 15-to-20 min. Makes 8 appetizer servings. 

Devilishly Good Wings in Diablo Sauce

Another excellent chicken wing appetizer!

Devilishly Good Wings in Diablo Sauce:

2 lb. (0.907 kg) chicken wings, tips removed and cut as “drumettes” at joints 

½ c. (125 g) brown sugar

¼ c. (60 mL) melted butter

¼ c. (60 mL) chili sauce

½ c. (125 mL) ketchup (“catsup” for my American friends)

2 tbsp. (10 mL) cider vinegar

¼ tsp. (1.2 mL) chili powder

3 tbsp. (45 mL) Worcestershire sauce

3 tbsp. (45 mL) prepared mustard (ballpark mustard, Dijon, or any other favorite variety)

Preheat oven to 400 deg. F. Pour boiling water into a shallow baking pan, spreading chicken wings on rack just above water level. Cover with foil and steam 30 min. While chicken is steaming, combine remaining ingredients in a medium bowl, stirring well. Remove wings from oven, draining water and fat from baking pan. Add wings to sauce mixture, covering all. Return wings to rack and bake, uncovered, 20 min., turning over halfway through baking time and brushing again with sauce. Makes 8 appetizer servings. 

Sticky Ginger Wings

Who doesn’t love chicken wings? I’ve made this fabulous recipe over and over!

Sticky Ginger Wings:

1 c. (250 mL) packed brown sugar

2 tbsp. (30 mL) sweet chili sauce

½ c. (125 mL) soy sauce

1 tbsp. + 1 tsp. (20 mL) ground ginger

1 tsp. (5 mL) garlic powder

¼ tsp. (1.25 mL) salt

¼ tsp. (1.25 mL) coarse black pepper

2 lb. (907 g) chicken wings, tips removed and cut as “drumettes” at joints

Sesame seeds (optional)

Preheat oven to 375 deg. F. In a medium bowl, combine all ingredients except chicken, mixing well. 

Add wings to ginger-soy mix.

Pour over chicken in a shallow baking pan. Bake 10 min. and stir. Bake a further 10 min. and stir. Continue baking and stirring every 10 min. until sauce becomes dark and sticky (about 45 min.). Remove from oven, stirring several times over next 10 min. Sauce will get stickier as it cools, completely coating wings. Sprinkle with toasted sesame seeds over top. Makes 8 appetizer servings. 

Hot, sticky, and delicious!

Chicken Wings in Plum Sauce

This tremendously easy recipe is an appropriate bridge between the Chinese New Year recipes I’ve been featuring for the past several days and early February’s Super Bowl game. These Chicken Wings work well for either occasion! 

Chicken Wings in Plum Sauce:

5 lb. (2.2 kg) meaty chicken wings, rinsed and blotted dry

1 c. (250 mL) commercially bottled plum sauce

⅔ c. (120 mL) water

2 tbsp. (30 mL) finely minced fresh ginger

⅓ c. (80 mL) sherry

1 tsp. (5 mL) soy sauce

2 tsp. (10 mL) hot sauce

Remove tips from wings, cutting wings in half lengthwise. Place everything except wings into large, heavy-based saucepan. Add wings, mixing until wings are evenly coated. Bring just to boil before reducing heat to medium. Cover and cook, stirring often, 20-to-25 min. Increase heat to medium-high. Uncover and cook a further 5 min., stirring constantly until wings are glazed and caramelized, with no sauce remaining in pot. 

Honey-Garlic Chicken Wings

Another favorite! Leftover chicken wings also provide plenty of bones, flavoring, and bits of leftover meat to make Zoop stock, so nothing goes to waste. 

Honey-Garlic Chicken Wings: 

This recipe requires extra time

 for marination

¼ c. (60 mL) soy sauce

¼ c. 60 mL) hoisin sauce

¼ c. (60 mL) liquid honey

2 tbsp. (30 mL) dry sherry or chicken stock

2 tbsp. (30 mL) plum sauce

1 tbsp. (15 mL) cider vinegar

1 large garlic clove, minced

2 lb. (0.908 kg) chicken wings, tips removed and cut as “drumettes” at joints

In large bowl, combine all ingredients except chicken. Remove ⅓ c. marinade; cover and refrigerate. Add chicken drumettes to remaining marinade; cover and refrigerate at least four hours or overnight, stirring occasionally. Arrange wings in a single layer on rack in foil-lined baking sheet. Bake at 400 deg. F. for 20 min.; turn wings over and brush with reserved ⅓ c. marinade. Bake an additional 15-to-20 min. Makes 8 appetizer servings.

- From Canadian Living Magazine: 

Best Appetizers Made Easy, Elizabeth Baird