Asian-style Chicken Wings: Chicken 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.

Related recipes

Asia-style chicken wings: 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.
(Visited 21 times, 1 visits today)