Spicy Ginger Chicken Wings Recipe - Allrecipes.com
Spicy Ginger Chicken Wings Recipe
  • READY IN ABOUT hrs

Spicy Ginger Chicken Wings

Recipe by  

"These wings are sweet, spicy and sticky but if you're into the sweet ginger but don't like spicy, just leave out the serrano chilies. Make sure to test your chilies, 'cause there can be a lot of variation in heat!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Blot chicken wings dry with a paper towel.
  3. Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
  4. Melt the margarine in a large skillet over medium high heat.
  5. Pan fry the chicken wings until well browned on all sides, about 10 minutes.
  6. Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
  7. Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
  8. Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
  9. Sprinkle sesame seeds on the chicken wings before serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Jan 26, 2013

These were a big hit at my football playoff get together! Made them exactly as the recipe called out and they were amazing! Was told that these were the best wings ever

 
Sep 14, 2012

Thank you for a tasty wing recipe! We really liked this. These are FULL of flavor! I did make some adjustments for our tastes. First I could only fit 1/2 the wings in my pan for searing, so I cut the butter (i did use butter instead of margarine) way down. I used 1/4 cup butter and cooked the chicken about 4 minutes on each side. I didn't need any more butter to cook the 2nd batch of chicken - there was enough fat in the pan. In the sauce I used 3 serrano's but I did seed them first. I also cut the ginger down to 1 tbsp. I LOVE ginger, but I thought 2 tbsp might be too strong for our tastes. I did have the other tbsp on hand just in case to add it if needed, but I didn't use it. I reduced the sauce down until thick. It took a little longer than 7 mins though. Maybe about 15 mins but it was worth it. I think next time I will cook it down even longer for a thicker sauce with a stronger flavor. Either way - we really LOVED these and will make them again. The star of this recipe is the sauce - it is soooo gooood! Reduce it down until it tastes the best to you. I left out the msg and the sesame seeds too

 
Jan 20, 2013

These were good. Didn't pan fry, put them in the flour and baked at 425 for 15-20 minutes, then dipped in sauce, reduced oven temp to 350 and cooked for 30 minutes, basted after 15.

 
Aug 17, 2014

We loved this! My Husband really enjoyed the taste as well as my children. I couldn't find any serrano chile peppers so I used 2 red jalepeno peppers which were hot enough and I have McCormick ground ginger that says at the back 1/4 tsp is = to 1 tsp of grated fresh ginger which is stronger and so I opted to keep the same measurement of 2 tbsp using the ground ginger to give it a more potent taste and that was a great choice because these tasted really Asian and we love Chinese food out of all Asian food in the Bahamas. Tip for those who may not know, to get toasted sesame seeds just place sesame seeds in a small pan by themselves (no oil or butter) on medium heat for 1-2 minutes until darker brown.

 
Mar 30, 2013

These were pretty good! Ive never used margarine to fry before and it turned out well. I made as is and it taste kinda like our korean chicken. Next time, I think I'll just deep fry until cooked then toss with the sauce (that has been thicken).

 
Mar 22, 2013

So yummy! My family loved these wings! After I had already started cooking, I realized I was out of fresh ginger... so I had to use ground ginger powder, and they were still fabulous! I used a few dashes of dried chilis instead of the hot peppers, to keep it kid-friendly. I will make these again FOR SURE.

 
Mar 02, 2013

Yummy!!

 
Nov 14, 2013

Superb taste! These are going straight to my recipe box!! Would be a great marinade for chicken or pork too.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 539 kcal
  • 27%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 868 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Garlic Ginger Chicken Wings

See how to make saucy oven-fried chicken wings.

Spicy Orange Chicken Wings

The perfect wings for people who love spicy orange takeout chicken!

Spicy PBJ Wings

Watch Chef John make sweet-and-spicy chicken wings with PBJ!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States