This Slow Baked Asian Style Chicken Wings recipe caught my eye because it comes from the freezer, to the oven, and then onto the plate. Most chicken wings recipes call for marinating the wings which takes some time plus if they are frozen you have to allow time for them to thaw. This is like; if I only had remembered to pull the wings from the freezer last night. This recipe starts from the frozen state and cooks at low temperature. Once it’s in the over you have to check in on it, and baste the wings every 30 to forty minutes; Very easy. The wings come out very tender, juicy and tasty. The next time you’re looking for a ball game recipe, or a good family treat, give this Slow Baked Asian Style Chicken Wings Recipe a try, and enjoy.
Ingredients
5 lb frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon (or to taste) cayenne pepper (optional)
5 cloves garlic, peeled
Fresh ginger, 1 inch piece, peeled and sliced
Directions
1. Preheat oven to 250F.
2. Combine all ingredients using a blender.
3. In a 10×12 inch pan covered with aluminum foil pour blended mixture over the frozen chicken wings.
4. Place on center oven rack and bake at 250°F for 2 – 2 1/2 hours, turning and basting every 30-40 minutes until wings are tender with an internal temperature of 165F.
Serve Hot
These wings are sensational ! I am a very experienced cook and a lover of wings.
This slow cooking process made the most tender wings. Also , so nice NOT to have a tomato based sauce. I have not used frozen wings yet.
Followed recipe exactly- had some anxious moments due to never cooking straight from frozen and thinking there was way too much sugar in there, but they were absolutely beautiful.