Recipe by Melissa Killion
"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!"
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apple cider vinegar
monosodium glutamate (MSG)
serrano chile peppers, minced
grated fresh ginger
sesame seeds, toasted
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
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
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.
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.
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).
This was very good. I didn't have fresh ginger so I used 1 1/2 tsp of powdered ground ginger and I used two jalepeno peppers instead of serrano peppers and I did not use the MSG or substitute anything for. The mixture stinks, but the finished product has a great taste. I plan to reuse this recipe many times more
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Ginger Chicken Wings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 310
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