Spiced Chicken Wings
- Total Time
- 30 minutes plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 18chicken wings
- 1medium onion
- 2garlic cloves
- 3scallions
- ½cup soy sauce
- 2teaspoons whole allspice, crushed in a mortar
- 2teaspoons crushed hot red pepper flakes, or to taste
- ¼teaspoon freshly grated nutmeg
- 1tablespoon sesame oil
- 1teaspoon brown sugar
Nutritional analysis per serving (10 servings)
114 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate the chicken wings at the joints. Reserve the wing tips for another use, like making stock. Place the remaining 36 pieces in a glass or ceramic bowl.
- Step 2
Chop the onion, garlic and scallions. Place in a blender or food processor with the remaining ingredients and process to make a thick sauce. Pour this sauce over the chicken wings, cover and allow to marinate in the refrigerator at least four hours or overnight.
- Step 3
Preheat a broiler. Drain the chicken wings and place them on a broiling pan. Pour any remaining marinade into a saucepan and bring it to a simmer.
- Step 4
Broil the chicken wings until they are well glazed and cooked through, about 20 minutes. Turn them once during broiling and baste them with the reheated marinade. Serve hot or warm.
Private Notes
Comments
I made this as described by Janet, and added a bit of mirin for sweetness and dark soy for color. Let the wings marinate for a few hours. Amazing and far better than take -out!
The recipe as written was more of an inspiration than a blueprint. I didn't have scallions, so I substituted leek; I didn't have fresh nutmeg or allspice either, so I used 5 spice powder from a new jar. I had already made the sauce for take-out style sesame noodles, so the sriracha sauce was on the counter and subbed for the red pepper flakes. I omitted the sugar. The wings were really good!
sounds delicious - maybe NYT should publish YOUR recipe!
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