4 June, 2018


Posted in : Chicken, Recipe, Spicy on by : EyeOnFood Tags: , , , , ,


Serves 4
These peppery Asian inspired chicken wings are great as a finger-licking appetizer or as a main served with green beans and rice. Either way, it will leave your mouth tingling for more!
  1. 3 lbs Chicken Wings
  2. 1/2 Cup Shallot, finely diced
  3. 1 Tbsp Garlic, minced
  4. 1 tsp Ginger, grated or minced
  5. 1 Tbsp Black pepper, coarsley ground
  6. 1/4 Cup Sweet Black Soy
  7. 1/4 Cup Low Sodium Soy
  8. 2 Tbsp Oyster Sauce
  9. 1 Tbsp Sriracha (optional)
  10. 2 Tbsp Brown Sugar/ Honey
  11. 2 Tbs Oil
  12. 2-3 green onions, sliced (for garnish)
  1. – Preheat the oven to 425°F. Place a large wire rack on a baking sheet and coat with cooking spray.
  2. – Arrange the chicken skin side up on the rack on the baking sheet. Brush with a little oil and roast for 20-25 minutes until the chicken is cooked, crisp up the skin by setting them under the broiler for 5-8 minutes watching them closely.
  3. – Meanwhile while the chicken is cooking, heat a tiny bit of oil on a sauce pan and add the finely diced shallots and saute for 2-3 minutes until they soften.
  4. – Add the minced garlic and ginger and fry for another minute or 2 until fragrant.
  5. – Add the black pepper, both types of Soy, oyster sauce, sriracha (optional) and brown sugar (you can use honey instead) to the sauce pan and stir well.
  6. – Let the sauce simmer and reduce to a thick syrupy consistency and then turn off the heat.
  7. – Once the wings are cooked and crispy, transfer them to a big bowl and pour the sauce over it, tossing to coat them.
  8. – Garnish with sliced green onions and enjoy while hot.

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