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!

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Blot chicken wings dry with a paper towel.

  • 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.

  • Melt the margarine in a large skillet over medium high heat.

  • Pan fry the chicken wings until well browned on all sides, about 10 minutes.

  • 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.

  • 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.

  • 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.

  • Sprinkle sesame seeds on the chicken wings before serving.

Nutrition Facts

539 calories; protein 15.4g 31% DV; carbohydrates 41.8g 14% DV; fat 34.4g 53% DV; cholesterol 80.9mg 27% DV; sodium 868.2mg 35% DV. Full Nutrition
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Reviews (26)

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Most helpful positive review

Rating: 4 stars
01/20/2013
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. Read More
(36)

Most helpful critical review

Rating: 3 stars
12/03/2018
Too sweet for me and my family Read More
36 Ratings
  • 5 star values: 30
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/20/2013
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. Read More
(36)
Rating: 5 stars
09/14/2012
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 Read More
(35)
Rating: 5 stars
01/26/2013
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 Read More
(34)
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Rating: 5 stars
08/17/2014
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. Read More
(5)
Rating: 4 stars
03/30/2013
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). Read More
(3)
Rating: 5 stars
06/11/2013
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 Read More
(3)
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Rating: 5 stars
03/22/2013
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. Read More
(1)
Rating: 5 stars
03/02/2013
Yummy!! Read More
(1)
Rating: 5 stars
12/12/2012
It was such a good recipe and not so difficult. But I had to add about a tablespoon of cornstarch into the sauce because it was too watery. I browned the wings in olive oil no butter to cut down on the fat and I did not use the MSG and used powdered ginger because I didn't have any fresh ginger. Soooo good. My son loved them and he is picky about his wings! Read More
(1)
Rating: 3 stars
12/03/2018
Too sweet for me and my family Read More
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