Friday, April 11, 2014

Crispy Spicy Roasted Chili Chicken Wings




A great alternative to deep frying chicken wings to a crisp is to simply roast them in the oven. Seasoning and simply coating the wings with a little bit of oil and roasting them at 450 degrees for 35 minutes creates crispy skin and fully cooked wings.  The wings can then be coated with sauce and served.

In this recipe, the roasted chicken wings are coated with a spicy combination of chili paste, red pepper mix, garlic, soy sauce, rice vinegar, sugar and sesame oil to create a nice and easy chili chicken wings.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
Special Ingredients: Hunan Chili Paste can be found in most Asian Food Stores and may be available at chain groceries. Shichimi Togarashi Red Pepper Mix can be found in Japanese Food Stores (this ingredient can also be substituted with other red pepper mixes of your choice). 

Ingredients:

3 Tablespoons Canola Oil divided
2.5 lbs Chicken Wings wingettes and drumettes (discard wingtips)
Salt and Freshly Ground Pepper
3 Tablespoons Hunan Chili Paste (Heavenly Chef brand)
1 Tablespoon Shichimi Togarashi Red Pepper Mix
1 Tablespoon Sugar
1.5 Teaspoons Sesame Oil
1.5 Teaspoons water
1 Teaspoon Rice Vinegar
1 Teaspoon Low Sodium Soy Sauce
2 Garlic Cloves minced
2 Scallions chopped to garnish

Preheat the oven to 450 degrees Fahrenheit.

Place the chicken drumettes and wingettes in a large bowl.  Season with salt and freshly ground pepper. Add 2 tablespoons canola oil to the bowl and toss the chicken to coat.  Line the surface of a large rimmed baking sheet with the remaining 1 tablespoon canola oil. Place the chicken wings on the baking sheet making sure not to stack the meat.  Place the baking sheet of wings in the oven to roast for 35 minutes.  

While the chicken wings cook place the chili paste, red pepper mix, sugar, sesame oil, water, rice vinegar, soy sauce and minced garlic in a medium bowl.  Whisk the ingredients together until well combined.  

Remove the chicken from the oven and let cool for 5 minutes. Using tongs, place the chicken wings into the bowl with the chili paste mix and toss the ingredients together until the chicken is well coated. Transfer the chicken to a serving plate and garnish with chopped scallions.  Serve and enjoy.

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