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Asian Chicken Wings

Posted on December 6, 2011.


This is a real easy appetizer to make that will impress your guests. It is best to prepare this dish using a wok; however, if you don´t have one, you can use a large skillet. Once the sauce starts to thicken, stir constantly to prevent sticking or scorching. You can also finish the cooked wings on a grill.


2 dozen chicken wings
1/4 cup ketchup
1/4 cup soy sauce
2 tablespoons chili paste
1 1/2 teaspoons salt
2 tablespoons brown sugar
1 inch grated ginger root
4 cloves minced garlic
2 tablespoons sesame seeds
1 1/2 teaspoons ground coriander seeds
1 teaspoon ground cumin
3-4 tablespoons olive oil
1/2 yellow onion, diced
1 cup chicken broth
3 tablespoons cilantro, chopped


In a large bowl, mix the ketchup, soy sauce, chili paste, salt, brown sugar, ginger, garlic, sesame seeds, coriander seeds, and cumin.

Preheat oven to 400 degrees.

Rinse and dry the wings and place them in a separate bowl. Add 2 tabldivespoons olive oil, salt and pepper and toss the chicken wings until they are thoroughly covered.

In a large pre-heated wok or pan on high heat, add remaining oil and brown wings thoroughly on all side (about 10-12 minutes).

When the wings are brown, you may want to drain off some of the excess grease before the next step.

Add the diced onions to the wings and continue turning the wings until the onions are softened (approximately 3-5 minutes).

Add the sauce mixture to wok and continue stirring the chicken until brown on all sides (about 10-15 minutes). Add chicken broth as necessary to prevent wings from sticking or scorching.

Place in oven for 15 minutes.

Remove from oven when wings a crisp. Mix with fresh chopped cilantro and serve.


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Posted By: Chief Foodie Officer