Asian-style Chicken Wings

asian chicken wingsChicken wings of all flavours are probably the most popular finger food in the whole of America! And it seems that even if you think you have made enough, you haven’t! 

Chicken wings are to America what pasta is to Italy. National Chicken Wing Day is on July 29 and according to The National Chicken Wing Day website:

“Whether you like them hot and spicy, sticky sweet or plain Jane and whether your prefer them served with blue cheese, plum sauce or celery sticks, chicken wings have to be the most versatile protein on the planet. Americans have been attesting to this fact, gobbling up wings by the boat-load with more than 27 billion eaten in 2013 and 1.23 billion wings consumed during Super Bowl weekend alone. That’s over 100-million pounds of wings. To give you some idea of what that looks like picture the chicken wings laid out end to end — they’d circle the perimeter of the Earth not once but twice!”

We have quite a lot of chicken wing recipes to share with you and this in one the tip of the wing … so to speak.

Ingredients (makes 25 wings):

  • 25 chicken wings
  • 240 ml (1 cup) Hoi Sin Sauce
  • 120 ml (½ cup) clear honey
  • 120 ml (½ cup) dark soy sauce
  • 1 tablespoon tomato purée

asian chicken wings

1. Place the chicken pieces in a shallow pan.
2. Mix all of the remaining ingredients in a medium bowl and pour over the chicken, turning several times to coat.
3. Cover and refrigerate for at least 5 hours or overnight.
4. Preheat the broiler or prepare a charcoal fire in an outdoor grill.
5. Broil or grill the chicken for about 10 minutes on each side.

Finger food, Main meals

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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