Top 15 Delectable Chicken Wing Recipes

Ingredients:

• 3 large chicken wings
• 3 tablespoons honey
• Seasonings
  
  

Instructions:

• Clean and cut the chicken wings into sections. Use a knife to score 2 lines on each wing for better seasoning absorption. Marinate with salt, pepper, and chicken seasoning for 10 minutes.
• Heat a pan and pan-fry the chicken wings until golden on both sides.
• Drain excess oil, add honey, water, salt, and chicken wings, then simmer for 5 minutes.

Ingredients:

• 7 chicken wings
• 1 cup all-purpose flour
• 4 tablespoons premium fish sauce
  
  

Instructions:

• Cut chicken wings into 3 sections, clean, and marinate with salt and pepper.
• Fry the chicken wings until crispy.
• Sauté garlic until fragrant, add 4 tablespoons of fish sauce and sugar in another pan. Quickly toss the wings in the pan, turn off the heat.
• Serve on a plate and enjoy.

Ingredients:

• 10 chicken wings
• 1 small bottle of coca cola
• finely chopped green onions
• cooking oil, cornstarch, pepper, ginger, soy sauce
  
  

Instructions:

• Clean the chicken wings, marinate with various spices for 10 minutes.
• Fry until golden on both sides, slowly pour coca cola into the pan, simmer for 10 minutes, add sesame oil to taste.

Ingredients:

• 10 chicken wings
• salt, pepper, chili powder
• 45ml yogurt
• 15ml lemon juice
• 4 cloves of garlic
• 30ml mayonnaise

Instructions:

• Clean the chicken wings, cut into bite-sized pieces, marinate with garlic, chili, salt, pepper, yogurt, and lemon juice for 30 minutes.
• Line a baking tray with foil, place the wings on it, and bake at 200 degrees for 20 minutes on each side. Brush a thin layer of mayonnaise on the wings just after baking and bake for an additional 10 minutes.

Ingredients:

• 15 chicken wings
• salt, pepper, honey, soy sauce, sake

Instructions:

• Clean the chicken wings, cut into pieces, marinate with various spices for 1 hour.
• Line a baking tray with foil, arrange the wings evenly, pour the sauce over the wings, and bake at 200 degrees Celsius for 35 minutes.

Ingredients:

• 1.2 kg whole chicken
• 2 onions, 1 garlic: finely chopped
• Some spring onions, cut into long strands.
• 1 coconut
• Seasonings: pepper, salt, sugar, MSG
• Accompaniment: Pickled cucumbers.

Instructions:

• Clean the chicken, cut into medium-sized pieces (about 4cm), and marinate with half of the chopped onions & garlic + 1/2 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon MSG. Marinate for at least half an hour.
• Heat the oil in a pan, add the remaining onions and garlic, sauté until fragrant, then transfer the chicken for a quick fry until golden.
• Transfer the chicken to another pan, add enough coconut water to cover the chicken. Cover and simmer over low heat until the chicken is tender and most of the water has evaporated. Adjust the seasoning to taste. Simmer until the water is completely gone, then turn off the heat and serve.

Ingredients:

• 10 chicken wings
• Fresh lime with peel, chili sauce, butter, olive oil, salt, pepper

Instructions:

• Squeeze lime to extract the essence, peel the outer layer of lime into a bowl, add chili sauce, melt butter, minced garlic, chili powder, and simmer the mixture on the stove.
• Clean the chicken wings, cut into pieces, marinate with salt, pepper, then bake in the oven at 200 degrees. Drizzle the glaze on top and enjoy.

Ingredients:

• Chicken thighs: 400g
• Sweet potatoes: 150g
• Red fermented tofu: 3 pieces
• White fermented tofu: 1 piece
• Thai chili: 2 pieces
• Onion, garlic, seasoning powder, pepper, sugar, cooking oil
  

Instructions:

• Clean the chicken thighs, pat dry, cut into bite-sized pieces. Marinate with 1 teaspoon minced garlic, 1 teaspoon sugar, 1 teaspoon seasoning powder, and fermented tofu for 15 minutes. Fry the chicken in a pan with a bowl of cooking oil.
• Boil sweet potatoes until tender, peel. Remove seeds from chili, finely chop. Sauté minced garlic, chili with cooking oil.
• Then add the chicken, pour enough water, add seasonings to taste, and braise for 15 minutes until the sauce thickens. Finally, add pepper.
• Place the meat on a plate, enjoy it hot with rice and boiled sweet potatoes.

Ingredients:

• 8 chicken wings: cleaned, use toothpick to pierce the wings
  
• 12 shiitake mushrooms: soaked, cleaned, and chopped
• Chinese chives and scallions
• Seasonings: sesame oil, soy sauce, ginger, rice wine, pepper, sugar, salt, and sesame oil

Instructions:

• Marinate the chicken with 1 teaspoon each of rice wine, sesame oil, salt, sugar, pepper, and ginger. Let it marinate for about 30 minutes.
• Sauté scallions and Chinese chives until fragrant with a little cooking oil. Then, add the chicken and fry until both sides turn golden.
• Add shiitake mushrooms, stir well, and continue to cook until the chicken is fully cooked and the sauce thickens.

Ingredients :

• 300g chicken wings
• 1 piece of ginger, thinly sliced or finely chopped
• 1 purple onion, finely chopped
• 1 horn chili, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tablespoon oyster sauce
• 1 sprig of scallion, finely sliced
• 1 teaspoon Shaoxing wine or white wine
• 1 teaspoon seasoning powder
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar

Instructions :

• Clean the chicken wings and pat them dry. Marinate the wings with oyster sauce, soy sauce, seasoning powder, sugar, pepper, and wine for 30 minutes or 1 hour in the fridge for better absorption.
• Heat a non-stick pan, add a little oil, wait until the oil is hot, then fry the marinated wings over low heat. Fry until the wings are golden on both sides. Now add garlic, scallions, purple onion, and ginger, stir-fry together until fragrant, then turn off the heat.
• Place the chicken wings on a plate, garnish with lettuce and cucumber. Enjoy the dish hot with rice.

Ingredients :

• Chicken wings: 500g
• Oranges: 500g
• Finely chopped purple onion: 2 tablespoons
• All-purpose flour: 1 tablespoon
• Common spices: cooking oil, sesame oil, MSG, chicken broth powder, chili sauce, salt, ground pepper, sugar.

Instructions :

• Clean the chicken wings with diluted salt water, drain. Finely chop purple onion, add 1 tablespoon of water, mix well, and squeeze out the onion juice. Marinate the chicken wings with the onion juice, 2 tablespoons of chicken broth powder, 1 tablespoon of sesame oil, 1 tablespoon of chili sauce, ½ teaspoon of ground pepper, and 1 tablespoon of MSG. Mix well and let the wings absorb the spices.
  
  
• Heat a pan, add cooking oil. Ensure there is enough oil for deep frying to make the wings delicious. Wait until the oil is hot, then coat the wings in flour, apply a layer of flour, and fry until golden. Fry with medium heat to ensure the chicken is cooked but not dry. Remove the wings and drain excess oil.
  
• Cut the oranges in half and squeeze out the juice. Add 2 tablespoons of sugar and 1 tablespoon of salt to the juice, stir until dissolved.
• Bring a small pot to the heat, pour the orange juice in and boil. Boil for about 3-5 minutes, then add the cornstarch water to create thickness for the sauce. Arrange the chicken wings on a plate and pour the sauce over them. Serve hot with white rice.

Ingredients:

• 10 chicken wings
• 1 tablespoon all-purpose flour
• 1 tablespoon black peppercorns. Choose crushed instead of ground to preserve the aroma.
• 1 garlic clove
• 1 purple onion, finely chopped
• 2 tablespoons salt
• 1/4 teaspoon sugar
• 1 teaspoon white wine

Instructions:

• Clean the chicken wings and pat them dry with a paper towel. Check and trim any excess feathers to ensure food hygiene.
• Marinate the wings with flour, white wine, garlic, and basic spices like sugar, salt, and black pepper for 30 minutes to allow the flavors to infuse.
• Heat cooking oil in a pan. Fry the wings evenly until they are golden and crispy. Start with low heat to ensure the chicken cooks from the inside, then increase the heat to make the skin crispy.

Ingredients:

• 10 chicken wings
• 1 stalk lemongrass, finely sliced
• 3 lime leaves, finely chopped
• 1 chili, finely chopped
• 1/2 teaspoon salt
• 4 cloves garlic, finely chopped
• 3 tablespoons tempura flour
• 100g cornstarch or tapioca flour
• 1 stalk scallion, finely sliced
• 1/2 teaspoon black pepper

Instructions:

• Clean the chicken wings with water, add a pinch of salt, rinse with cold water, and let them dry. Put cornstarch in a small plastic bag, add a pinch of salt and black pepper, then shake well. Add the wings and continue shaking to coat them evenly.
• Heat oil in a pan over medium heat, wait for the oil to heat up, then fry the wings until golden on all sides. Remove and place on paper towels to absorb excess oil.
• Next, sauté lemongrass and lime leaves, then set aside. In another pan, add more oil. When the oil is hot, add garlic, scallion, chili, tempura flour, salt, and pepper. Sauté for 4 – 5 minutes until the flour turns yellow. Add the fried wings and the lemongrass-lime mixture, toss well.
• Turn off the heat, transfer the wings to a plate, and sprinkle the sautéed mixture on top for garnish. Optionally, serve with hot rice.

Ingredients:

• 450g chicken wings
• ¼ teaspoon salt
• A pinch of black pepper
• 1 stalk celery
• 2 cloves garlic
• 1 bay leaf

Instructions:

• Cut celery into sections, crush it. Peel and crush garlic. Heat a pot with some cooking oil. Add chicken wings, ¼ teaspoon salt, and a pinch of black pepper to the pot. When one side of the wings is golden brown, flip them to brown the other side.
• Once the chicken is golden, add sake, water, orange marmalade, soy sauce, celery, garlic, and bay leaf to the pot. Cover with a lid and simmer over low heat for 15 minutes. Occasionally flip the wings to ensure even seasoning absorption.
• Simmer until the sauce thickens, coats the wings evenly, then turn off the heat. Transfer the wings to a plate, sprinkle with some toasted sesame seeds for extra allure.

Ingredients:

• 6 chicken wings
• 200g sticky rice or cooked glutinous rice
• 20g green onions
• 5g oyster sauce
• 5g soy sauce
• 20g carrots
• 1 egg
• 3g salt
• Ground pepper

Instructions:

• Clean the chicken wings, then gently twist the wings along the joints to easily remove the bones. Marinate the wings with oyster sauce, soy sauce, and ground pepper for 20 minutes.
• Beat the egg with a pinch of salt and fry it in a pan with a little oil until well-cooked. Add green onions, diced carrots, and stir-fry. Then add the rice and mix well. Stuff the sticky rice mixture into each chicken wing, ensuring they plump up.
• Place the wings on a baking tray lined with parchment paper. Brush a thin layer of cooking oil over the wings. Preheat the oven to 180°C and bake the wings for 15 minutes. Flip the wings and continue baking until golden on all sides.