Friday, May 16, 2008

Clifton Springs Chicken Wings - Oven-Fried with Sticky Ginger Garlic Glaze

My mom lives in a small town in western New York, called Clifton Springs. It was home to a popular spa around the turn of the century, thanks to a natural sulfur spring. People came from all over to soak in the therapeutic water, which was supposed to cure all kinds of things. Unfortunately for the town, medical science was unable to verify these claims, and eventually people realized they were just paying to sit in stinky water. Things have been a little slow ever since. So, I figured the least I could do is name a recipe after the place (and it rhymed).

Whenever I go home to visit, I usually indulge in some Buffalo chicken win
gs from a place called Emerson's. They have two flavors of wings; Buffalo-style, and sweet and sour. I've only had the later once and wasn't impressed. I'm just a traditionalist I guess. This week I got a craving for chicken wings, and since there isn’t a decent chicken wing place west of the Niagara River, I decided to make some myself.

I don't use a fryer, but have a great method for frying them in the oven. The surprising part was when I went to make the classic spicy sauce to glaze them, for some reason I remembered those sweet and sour wings, and decided to try something new. I came up with what turned out to be a deliciously sticky, ginger and garlic glaze. I really hope you give these a try. But, if garlic and ginger aren't your thing, at least use the oven method I demo, and glaze them with your favorite wing thing. Enjoy!



5 pounds chicken wings
salt and fresh ground black pepper to taste
3 tbsp Frank's hot sauce
2 tbsp veg oil
flour
For the glaze:
3 crushed garlic cloves
2 tbsp grated ginger
1 tbsp Sambal chili sauce (or 1/2 tsp hot pepper flakes)
1/2 cup rice vinegar
1/2 cup packed brown sugar
1 tsp soy sauce

255 comments:

1 – 200 of 255   Newer›   Newest»
PrimeBrit said...

Excellent Chef....

Can I grill 'em?

Chef John said...

not sure that would work with the flour coating. You could use the sauce on grilled wings though.

Anonymous said...

me want wings...me want wings...

Chef John said...

then make wings...then make wings...

hkfreak said...

Seriously, I'm going to need more supplements than just a ginger garlic sauce. So, no bleu cheese and celery, now what. (No beer, either)
-------------------------------------
The full name for the spicy sauce is Sambal Oelek (O-Leck), I believe it's Indonesian.
-------------------------------------
No blue cheese, no celery...so many guidelines...and DAMNIT, IT AIN'T ASIAN. You want Asian wings? Do Teriyaki Wings or just plain fried wings (like they have on the Pu Pu Platter!)! Geez. (Sorry to get so upset...tired)

Anonymous said...

yum...I love fried chicken!!!

Anonymous said...

I notice you use sambal for some of your recipes, chef. I'm from South East Asia, where sambal is originally from, and it's great that you use it cos it really is good.

Chef John said...

that's ok, have a few wings, a beer or three, and get some sleep.

P.S. yes, it is sambal oelek, i can't cook without it.

Anonymous said...

Yes, sambal oelek is Indonesian. As an Indonesian living abroad, I'm a regular customer of bottled sambal oelek.

hkfreak said...

What can we do in place of blue cheese and celery and beer (beer tolerance: 0)? I can't just do plain wings.

Chef John said...

This would be great served with an asian coleslaw, any green salad, rice, cold noodle salad, etc.

Anonymous said...

the wings have been in the oven for an hour....will it not dry out?

Chef John said...

Mine don't. The coating insulates them a bit, and wings have lots of connective tissue that keeps them moist. Also, when you take them out to turn them over, they cool a bit which slows the cooking.

Blood Red Roses said...

I used turkey breast (chopped to the same size as the drumlets) and must say that it was delicious! The coating stayed crispy even after the sauce.

The only thing is turkey has an unusual flavor to be cooked this way and the coating was thick. Also I didn't have an oil mister so maybe dabbing the pieces with bits of oil made the coating doughy.

Either way I am so elated to finally have tried one of your recipes after months of torturous drooling.

Chef John said...

well, I love that you tailored this recipe to your own tastes! The problem with the turkey choice, besides the taste, is the fact that it doesnt have the skin like the wings which only lets a little of the flour stick. The turkey is "wetter" and too much flour made it doughier.

Next time skip the flour and maybe cook a bit less and then glaze with the sauce. They wont be crisp, but wont be doughy.

Thanks for watching!

pradip kakoti said...

I read your recipe and my mouth watered, I read the comments and got eager to make my own All advice/recipes are welcome. I thank you in advance.

Anonymous said...

Hey Chef John, I just popped my first batch of wings into the oven and am about to make the sauce. The use of grated ginger reminded me of your use of "ginger paste" in a tube which I went searching for after reading the Caramel Chicken recipe (which I have made many times). I never was able to find ginger paste in my neck of the woods so I bought a bunch of fresh ginger and pureed it as much as possible in the food pro with a bit of water and then froze it in ice cube trays with small holes. I have a baggie full of ginger cubes which come in very handy - though I didn't get the idea from you, you were the inspiration! Thanks, April

Chef John said...

what a great idea! thanks!

Connie said...

That looks really tasty.

Dan said...

John,

This is (as Guy Fieri would say)money! The wing recipe to end all other wing recipes.

Dp

PrimeBrit said...

Wow

Champion League final from Moscow on ESPN 2 at 2pm and I just put the wings in the oven. When I opened the cupboard I was surprised to learn I had only 1/2 cup of flour. I used 1/2 cup flour and 1/2 cup Gram flour... Am I in trouble? No time to do anything about it so fingers crossed!

Chef John said...

Gram flour? As long as they are dusted they should be fine.

Anonymous said...

this wouldn't work with prawns would it?

Chef John said...

Yes, but don't bake. Just sear the prawns in a very hot pan and deglaze with some of the sauce.

Anonymous said...

do i coat them in flour too?
do i add any oil to the pan?

Chef John said...

no flour, just a few dips of oil on the prawns.

Blood Red Roses said...

ok! I took a picture of what was left. I don't have that "focus" technique that a photographer might. But here it is:
http://i185.photobucket.com/albums/x318/FairysPics/turkey.jpg
you can see that parts of the breading just came off because they were stuck to the pan :(

Chef John said...

Those look great!

Anonymous said...

Made these the other day for the family. Tasted great ! The sauce was delicious, the only complaint from my father was that there wasn't enough!

Making it again tonight for my girlfriend who loves wings.
Thanks Chef

Jason Adams said...

Looks wonderful, I will have to try and grill them.

Sara said...

Thank you so much! My boyfriend loves wings! My mom really wants to make them so Im gonna help her. I'm so amazed how people come up with such great recipes!

Anonymous said...

does it matter if i use vinegar instead of rice vinegar

Chef John said...

rice vinegar is much sweeter, so you can, but may have to adjust the sweetness.

Laura said...

I have eaten a lot of good wings, I would know, since i live not too far from buffalo (and ten minutes from clifton springs)!! But none have topped these. Not even close.

Anonymous said...

I made these for my husband's birthday. Can I say, he ate the entire patch - 4 lbs worth.

This is definitely a keeper!!!
Thank you SO SO much.
Samantha

Anonymous said...

GreAT ,MY WIFE AND KIDS LOVED THEM
THANKS

ef said...

Chef John, Love the idea and want to try it but can't get that darn Brown Sugar over here in Germany. Help me because I always run into this "lack of brown sugar" problem. I can get "raw sugar" and it's brown just like the real Brn. Sugar but it don't seem to work right. I could also buy Sugar Beet brown syrup, kinda like molasses, but... So, work your magic and please give me a hot-tip for these hot wings!

Chef John said...

No brown sugar in Germany?? I would ask a bakery where they get theirs. or I would order some online! For this recipe juts use the raw sugar, but only 1/3 cup instead of 1/2.

Mike said...

Okay I think I know what I'm making next weekend.

If I can wait that long.

As usual, thank you for the awesome recipes, Chef John.

Watching your videos has resulted in many a late night/early morning ingredients run.

All the best!

Anonymous said...

I may toss out the celery out of respect for the chef but I like blue cheese dressing on my wings.

Chef John said...

me too, just not with this asian glaze.

Eric said...

quick question- if you were going to make these and take to a party. Do you suggest completing the whole process and reheating them- or do I bake at home reheat and prepare glaze at the party. Any ideas what might work the best?

Chef John said...

bake at home, reheat and prepare glaze at the party would be best

Anonymous said...

For those wanting to dip there wings in something, might I suggest Thai Sweet Chili Sauce? It works well with the ginger garlic glaze. Yum! :-)

MOI said...

Hey!
I love your blog... But i wish you did poscats... do you?
Its so easy you can pop them in ur iphone and take it to the kitchen..

but still am surely gonna try these!
thanks

Anonymous said...

your wife is the luckiest woman on the planet!!!

Jake said...

Where can I get some Sambal Oelek?

Nick W said...

wow...i'm 16 and sometimes i cook for my family and I just happen to have all of these ingredients. And really these are some of the best wings i have ever had!!! thank you for sharing your recipe because this is so delicious!!!

Chef John said...

all the largest grocery chains carry the sauce ive found

Anonymous said...

your recipe resulted in great tasting wings, crispy outside, moist inside, and the sauce was delicious. you have solved the mystery of cooking chicken wings! ps. is there another sauce to make, just for variety, have you developed a traditional chicken wing sauce?

Mark! said...

Hey man!I live in greece and i am not sure if i can find that frank's sauce thing...will some tabasco do the work?or some bbq sauce?I so wanna eat them all :O
(Nice moustache by the way)

Chef John said...

any hot sauce will work, not BBQ though

Chef John said...

i will post a Buffalo sauce one day, you can use any glaze for these, like the hot mustard one I just posted.

Labby said...

I'M 14 AND MADE THIS FOR MY FAMILY FOR DINNER THEY SMELL SO GOOD 10 MORE MINUTES CAN'T WAIT BUT UNFORTUNATELY ITS THE NIGHT AFTER THE SUPERBOWL. THANK YOU SOOOO MUCH

jamie said...

holy crap, this was an amazing recipe. it was easy to make and even easier to eat. kudos!

Anonymous said...

I made these afer watching your video. I can't believe how great they tasted!!! Your video was very easy to follow. We ate all 5lbs in a half hour. One mistake I made was not spraying the tin foil with Pam so one batch was sticking to the tin foil and difficult to turn, the other turned ez. Thanks!!!!

oram said...

hi. Question: is the Rice vinegar mandatory? i have never tasted it and i am wondering if it is any different form the white wine vinegar or balsamic vinegar?

thanks

Chef John said...

yes! it's very different. Get some.

ori said...

If I use hot pepper flakes instead of chili sauce do i need to add liquid? water? how much?

Chef John said...

no, should be ok, but get some chili sauce!

ori said...

i checked my pantry... I have sweet chili sauce.. does that work? the chili sauce is supposed to be spicy??

Chef John said...

yes, but you can use a bit of that and the pepper flakes

Travis Cook said...

I made these for friends a week ago, and I'm gonna make them again tonight for a valent-- I mean... "single's awareness day" party.

LOVE this recipe.

Anonymous said...

I saw these on the internet on the day of the SuperBowl. I fixed them without the sauce...still tasty. I fixed them last night with the sauce and they are THE BOMB!!!! I want more recipies from this cook!!!!

Anonymous said...

I've been hooked on your site for awhile now, and I make dinner for the family (I'm the eldest daughter) every week or so and they love this recipe.

I have a tiny problem though. I made a recipe a long time ago, and everyone loved it, but I didn't write it down and can't find it anymore.

It was actually another cook's recipe, a link you gave to this great beer batter recipe. I cannot find the stupid thing. If you could point me in the direction of the link or the recipe that you posted it with, that would really help.

Chef John said...

I'm confused... This is the recipe, you just commented on it. The ingredients are under the video.

Anonymous said...

Chef John !!..

This is a really gr8 recipe..i was craving for wings for the past couple of days after my month long vegetarian diet..not able to find an exciting recipe..and then i came across this one...Amazing recipe..and I made it two days in a row...

Thanks a lot !!.

John

Sinbad66 said...

Sweet, tangy, sticky, delicious! Thanks

Anonymous said...

Hi Chef John...my son and I just made these wings and they are the best dam(excuse my language) wings I've ever had!!! OMG they are sooooooooooooo yummy , thanks for the recipe and I will be making these wings from now on!!! If anyone out there hasn't tried these you better!! love your site also!!!!

wing lover in Colorado!!!

Anonymous said...

Can I use chicken drumsticks (legs) instead of wings for this recipe?

Chef John said...

yes, but may have to cook longer.

vanae said...

for a person like me, who rarely cooks. this made me seem like a pro in the kitchen!

it was a big hit with my friends.
THANKS SO MUCH!!

fellow blogger.
Vanae
www.vanae.com

Anonymous said...

this is made of epic win

dp said...

p.s. i find it much easier and less time consuming to cook the wings, then separate the drum and flat. once theyre cooked and hot they come apart reallly really easy. saves a ton of time

Anonymous said...

addicted, have to make them every week now.

Anonymous said...

I’ve made this recipe twice so far. The first time I followed this recipe to the T with the exception of not adding ginger. The second time I did the same thing but BBQ’d the wings on the grill on a very low heat and the results were virtually identical.

Great Recipe!

Debra said...

I made these but with drumsticks. They were outstanding! Anyone recommend a side dish for these? Some sort of asian slaw or noodles?

Julia said...

Yum! I have seven chicken wings inside my stomach right now. They were really good, much crispier than I realized they were going to be. I will definitely make them again.

Anonymous said...

Those were great, Chef John, and so easy. Thanks!

Logan said...

A friend and I made these tonight (well, half a batch of these, half a batch of traditional buffalo wings). I didn't have any big boy ginger, so I used the ground stuff... sorry. I also forgot to add in veg oil to the wings before dredging, but they seemed to cook up fine (still crisp). The glaze was good, but I've never been that big a fan of sticky/sweet wings. I totally dig the method of cooking though, and will use it every time I crave some wings.

Silva said...

substituted the chilli in the marinade and glaze for Sriracha hot sauce and it was freaking awesome...

Zachary said...

Chef John! Your recipes are really excellent! I feel like I'm in the top 5% of college kids by making these in my apartment.

These were the best baked wings I've ever had. Relatively healthy and definitely excellent after a 25 mile bike ride! We served this with some sweet potato fries, it was amazing.

Chef John said...

thanks!

Anonymous said...

Hey Chef John, great recipe! And not to forget, the actual cooking movie on youtube channel is very amusing to watch.

My first batch was -however- a failure, the flour didn't seem to brown evenly, instead some spots got burned (and yes I followed the instructions)and it never turned nice and brown, more dark yellow. I used regular wheat flour.

And for the sauce, well I guess here in Holland we do not have the kind of brown sugar that you use, I think that yours is less sweet, since one cup of brown sugar turned my wings into something that reminds me of caramelised popcorn...all of a sudden my wife has become a chickenwing fan, amazing..

Do you have any tips to make to wings just as crispy and brown as yours?

Keep up the tastefull work!

Cheers
Paul

Chef John said...

I don't like wheat flour for this for some reason. Also the sauce makes the wings brown, not really the baking. And it is a sweet sauce, quite sweet and spicy. Not sure what you can do differently!

rho said...

I've made these wings many, many times. Always a hit. Brilliant, simple recipe. Thanks for sharing it!

Terrie said...

What is veg oil flour and where can I get it? If I can't find it is regular flour ok?

Chef John said...

that was a typo! Check the recipe again

Michael said...

Chef,
The wings were crispy and rich with flavor from the sauce I whipped up with some left over condiments from fridge. Kids loved them but there was some of that "uncooked floury" feel although I dredged the wings as instructed.
Has that happened to you? Recommendations?
Really appreciated it.

Chef John said...

sometimes. it's from not vigorous shaking off all the excess flour. Sometimes a little clumps here and there. Not a major issue.

Anonymous said...

I still do not approve of using a garbage bag to prepare food. The process of making garbage bags involves asbestos, in contrast to food-grade plastic bags.

As you know, asbestos is not considered safe for ingestion.

This is an excellent recipe, however. I have made it several times, using food-grade plastic bags.

Chef John said...

making garbage bags involves asbestos?? Where did you get that info?

Anonymous said...

Chef John,
I live in Clifton Springs and I think you are talking about Eversons not Emersons. Also when you are in town you have to go to the Half Way House and order the house sauce. That is the best.
Steve H

sue said...

I made these oven-fried wings and left them plain. Family went crazy over them! All the great flavor of fried chicken without the mess! Thanks, Chef. You've brought one of my favorite foods back into my life.

p.s. I forgot to sprinkle the oil on the chicken before flouring and they still turned out great.

Anonymous said...

i found your video on yourtube and im using 2 recipes 1st recipe is crispy gralic wings and 2nd being your sauce.. i dont have any rice vinegar and i was wondering what can i use to substitute it ?

Anonymous said...

First all I must say THANK YOU, THANK YOU, THANK YOU! I came upon your site one day and I am totally addicted! I have been cooking from scratch everyday now for a week! I also have turned on my girlfriends to your site, they too love it. I must say that these chicken wings are the absolute "BOMB" I cant believe I made them in my oven! The sauce is out of this world, i actually wanted more of the sauce to dip in (no blue cheese either, which I might add I am a fan of) but, no blue cheese is needed here! Thanks again for such a wonderful site, hum....what shall I make today?

King To said...

John:

I want to ask you how spicy is this recipe? I want to make this to a potluck but some of my friends can't eat too spicy. Or do you have any suggestion to make it tastes as good without to spiciness? Thanks!

Chef John said...

It's very mild, just leave out or reduce the hot pepper

Anonymous said...

I found this recipe last week after seeing your 'how to eat chicken wings' video. I am so eager to make these even my wife is asking me what day I plan to make them. I have a question, if I start with frozen 'party wings' should I thaw them first? I plan to make them tonight so I'm sure I won't get an answer before I do but would like to know your advice. Thanks again! I'll check back in to tell you how well they went!!

Chef John said...

yes! thawing and drying is highly recommended!

Anonymous said...

Thank you so much for answering so quickly!!!

My eight yr. old daughter said, "When you and mommy die, I want you to pass on this recipe to me for my kids". After I told her that I did not come up with this one myself she didn't care at all and ate yet another wing in my face to prove it. This dish was so tasty that it was worth it's 'wait' in gold. I served this with an asian slaw that took longer to make then the chicken - but even my tired tots were all over this dish!!! They are normally not into spicy food but this was a perfect blend of sweet, slight tart, and (mild) spice. 6 out of 5 stars for this one. I am now a follower to all your dishes!! Oh I did end up thawing the chicken, thanks again for responding so quickly! My family drooled for my buffalo wings, but absolutlely chomped at the bit for these tastey morsels!!

asa said...

Im on my way to the grocery store for the ingredients now. If I like the recipe you will see my post up here again. If not then you will never see me again. Flat out lets hope this works

Chef John said...

yes, i sure hope it works!!! I'm not sure I could continue if you stopped visiting the site.

Anonymous said...

Thanks so much for sharing this recipe! I love the taste of fried wings but hate frying them. I made these tonight and my husband and children LOVED the wings and asked if I could make them again tomorrow :)

Joe said...

These wings were soooooooo good. They melted in my mouth.

I do have one question. I would like to take a little bit of the vinegar taste out of the wings. Is there something to do to accomplish this? Thank you so much for a great wing recipe that beats just about all the wing places around here.

Dineen said...

Stumbled across you on youtube! Had stop by your blog because my mom is from Clifton Springs. Sure enough, you were referring to the same 'Springs. I still have cousins there. I look forward to trying your yummy-sounding glaze and oven frying method.

Anonymous said...

I did this recipe today. I'm glad my friends liked it. I used 5lbs fresh 'drums' of the wings. I don't think it had enough s&p seasoning. Also, the wings turned out crispy but a tad dry. I'm thinking maybe the 2nd 30minutes should be maybe 20 minutes or lower the temp for 2nd half of baking time? Can you be more specific on the s&p seasoning please?
(new fan here)

Chef John said...

it's not an exact science. wing sizes vary as does oven temps, etc. if you think it needs less time, do it.

also, i can't give specific s&p since everyone tastes that differently. Add more if you like. Enjoy!

Stephen said...

I don't have Sambal, but I do have sriracha----do you think I can use the latter? Or should I just stick with the red pepper flakes?

Chef John said...

yes, you can use sriracha. enjoy!

StreetMania said...

I tried baking the wings at 400F for 30 min and then 25 mins after turnover. but the wing came out vert dry. I am using a gas fire oven. should I reduce the time or reduce the temp?

The taste is very very good tho.

StreetMania said...

I baked the wing for 30 mins , turn them over, then another 25 min, but the wings came out very dry. I am using a gas fire oven, should I reduce the time or reduce the temp?

the taste is very good tho!!

Chef John said...

i use gas, makes no diff. time was good for me (and many others) but ovens vary and so do wings sizes. just cook less.

Chef John said...

i use gas, makes no diff. time was good for me (and many others) but ovens vary and so do wings sizes. just cook less.

Scott said...

I found your site/this recipe a year ago. It was a HUGE hit at last years Super Bowl Party. I've had 10 people call in the last 48 hours to ask if I was doing the wings again. Thanks!

Anonymous said...

I just returned from a pre-Super Bowl Party where my appetizer was the Clifton Springs Chix Wings. Our group of friends are wing connoisseurs. Everyone raved about their delicious flavor and unique taste. They were the hit of the party!!
Everyone has thier own likes and dislikes. I followed the recipe to the T. However to my taste they were not spicy hot enough. Next time I will add more hot sauce as I think they will even be better.
Thank you Chef John.

Anonymous said...

Could you do a quick improvisation with lemon/pepper instead?

Portland said...

Chef John, This is truely a great recipe. Thank you soooo much for sharing it. I'm very picky and hesitant to try random recipes online outside of the major known sources but these were truely great. Almost every person at our party said these were the best wings they ever had. Thanks.

p.s. I've now bookmarked your page and will share with others.

Chef John said...

thanks!!

Tim said...

Made the wings last night. I deep friend them, but used the garlic-ginger glaze. Wow, that was good stuff! Thanks!

Tryggve said...

I just came back from the kitchen and I have to say these chicken wings are great! I'm from Sweden so I cannot make them the way you do since some of the ingredients cannot be purchased in this country.

But I found another kind of hot sauce and chili sauce and I minced the ginger myself. "Spray-fat" is unheard of in this country so I just poured out some oil on the foil and brushed the tops of the wings with oil and it comes out GREAT!

Thanks to the instructions on how to eat wings the flat is now my favorite part! And these wings do NOT need to be dipped. (However they go great along with blue cheese...)

Anonymous said...

Hello Chef John, I must say these wings are the greatest - no words to describe them. My family and friends can't get enough of them! Even a friend working in a small wings restaurant claims these are far better than what they sell. Can't beat home cooking. Thank you so much, Chef Juan.

Cheryl said...

Hello Chef John, I love your food blog, I even voted for you and I'm so happy you Won! I tried your wings today and boyfriend loved them. We wanted to try something new and save money so we did a drive thru movie and we ate the wings watching Clash of Titans. I had left over sauce because i didn't want them to sweet and sticky. So next wkend I'll make them again... great wings and congrats again!

Chef John said...

thanks!!!

Trevor said...

Amazing wings John! Could you use this same recipe with chicken drumsticks? Thanks for such awesome recipes, and cutting edge humor!

Chef John said...

sure, u can use it on any chicken parts. thanks!

wgspools said...

How do you use the wing tips for soup

Chef John said...

just simmer in water for a few hours and strain.

wgspools said...

Thanks

Trevor said...

Hey Chef John, for the glaze I just used the minced garlic and minced ginger in jars that I already had, and it turned out rather chunky...would using garlic cloves and fresh ginger fix that?

Chef John said...

sure, or just strain the sauce!

Anonymous said...

love the ginger garlic glaze!
howd u manage to get the ginger like liquid?

Boxingidiot said...

Hi, i'm fram and im 16. And i just gotta thank you! This soo my favorite recipe from now own! You are a master piece for making and sharing this recipe..!!! xD Uuuugh! I LOVE YOU!!!!

Carolyn™ said...

Franks Sauce???? I am in Australia so thats not something I have ever seen in the supermarekt - would it be more like a chilli sauce or ketchup or a bbq sauce? The rest of the ingredients are fine.

Chef John said...

not like any of them. its a hot sauce with red pepper and vinegar

Carolyn™ said...

Thanks I shall do some more research. I do like the look of it and would think it suitable to make in a camp (dutch) oven.

Chef John said...

it's not really a huge ingredient here, just use some hot pepper and it will be fine

Nancy said...

I found this recipe this morning and made it for dinner. WE LOVE IT!! Thanks so much for showing me how to oven fry a chicken wing. They were delish....
Hope it's ok to link back to your blog. I want to share this recipe with everyone. Next time I might use a different sauce...but that oven fry technique is a keeper..

Chef John said...

thanks! link away!

Anonymous said...

To me this is oven chicken wing reference! Thanks so much for posting this. I keep trying different variations of this and when it goes I bit wrong I come back to your recipe. Thanks again.Rhys

Lisa said...

I've got a couple questions actually, because I don't have or couldn't find some of those ingredients for the wings (chili sauce, rice vinegar), nor can I, unfortunately, handle hot/spicy stuff or ginger.

Instead of using rice vinegar and chili sauce for the glaze, is there something else I can use instead? Would olive oil work? I kind of would like to try and make a garlicy-parmesan glaze.

And, instead of the Frank's hot sauce for the wings before dredging them, is there something else I could use instead?

Thanks!

Shweta said...

Hey Chef John,

Thank you so much for this awesome and easy recipe....my husband was totally bowled over....n the whole credit goes to you!

Thanks,
Shweta

Alexandra said...

These are AMAZWING! Had no rice vinegar so I used apple cider vinegar instead. Turned out great! I'm trying the same recipe on chicken drumsticks! Thank you for sharing!!

miha said...

Hi John,

These wings are the shiznit!
Is there anything I could serve them with, except. beer? :D

Tom said...

Made these last night! soooo good!! ate them with a chicken-pineapple pizza. thanks!!

Anonymous said...

Wow, looks like this is a popular recipe (as it should be :) )

Anyway, I noticed that in most of your recipes, instead of using powdered ginger (understandable) or grated ginger you tend to use a ginger puree type thing. I'm just curious how you prepare it (just blend some ginger?).

Also, thanks for everything that you're doing!

Chef John said...

I don't make it, it comes in a tube from the produce aisle at the grocery store. Just use finely grated.

Emily and Adam said...

I'd been itching to make these for the past few days, and we had the time today, so we went for it. They were, hands down, the best oven-baked wings we have ever made.

Crispy, chewy, tender, juicy. Perfect. A+. Can't wait to try the Buffalo sauce!

Tony said...

Good evening. I can't wait to go home for the winter break and make these wings. I'd like your opinion on something though.

I'm thinking of using Sriracha in place of Frank's. Then i will use MORE Sriracha in place of the Sambal. Im also going to leave the chicken wing completely whole, ala chinese takeout style.

Love chicken wings, was never a fan of the whole vinegar taste though. What do you think?

By the way, i've tried a couple of your recipes thus far, and they have been super effective with the guests. I think im going to pair this recipe with the chocolate lava cake on christmas dinner, i dont care how much it might not mix. Imma do it.

Chef John said...

sounds good to me!

KathyP said...

This recipie is absolutely delicious. I've never cooked wings at 400 degrees, but they turned out perfectly, crispy on the outside and moist and delicious inside. To put it frankly, we tore those wings up!! I am making them again tonight and came to the website for a quick review. Thanks so much for the great recipie!

Chef John said...

Thanks!! Tell your friends! :-)

forrest said...

These wings are amazing! Quick question. I want to make them for a new years party i am going to, and was wondering what all i can do here at home to make preparing them there easy and quicker. Thanks!

Chef John said...

except for marinate, nothing really . enjoy!

Joseph said...

Chef John, it's an honor. I found your website by looking up ways to seed a pomegranate for the holidays. Now I'm completely hooked. Thank you for your wonderful blog - it has been a blessing. This was my first recipe, and it was phenomenal. I love your clear instructions, your humor, and quality of video. I made these for a new year's party, I took no credit for the accolades. I thanked Chef John. And the other night I made them for my wife and kids, but used tenderloins (she's not a big fan of bones, tendons, skin; you know all the yummy parts). But they were too dry, do I just reduce the time in the oven? Thank you!

Chef John said...

Thanks!!! Yes, those cook in just a few minutes. Not sure if this recipe is the best option for that.

Maciej said...

Chef I'm amazed that you still reply to comments on such old blog posts :) I'm a subscriber for a while now, just wanted to say I love your recipes and sense of humor :)
One question though - you already answered that partly in the comments above but - what are the ingredients of this Frank's Hot sauce? I'm from Poland so no sight of it here :) Should I just put some paprika or try to make my own Frank's sauce :>
BTW, I remember (I might be mistaken) you making polish pierogi once -> that's a classic, only don't fry them but try boiling - tender and delicious with some diced fried bacon (or your "fake bacon" would be perfect) and onions (also from a pan :) ). They are either with potato/cheese mix or traditionally for Chrismas Eve with mushrooms.
Wow that's a huge post ;)
Cheers!

Anonymous said...

Dear Chef,

Thanks for introducing us the world of oven fried wings, they were simply awesome.

Eric in Chicago said...

Wow, these look GREAT. I can't wait to make them. Thanks.

Jasmine said...

wow i just saw the video for these on youtube, and i am so relieved to have FINALLY found a yummy chicken wing recipe that is not fried. this looks sooo good and i definitely will be trying these oven fried wings.

Brandie said...

Thank you so much for this recipe! My boyfriend and I used drum sticks, and it was amazing. We can't wait to make it again.

There is something amazing about garlic, ginger and rice wine vinegar!

why_in_the_heck said...

I just made these for our Australia day celebrations. Bloody brilliant!

Razors Edge said...

Hey Chef John, I was thinking of doing this recipe and your Sweet & Hot Mustard Glazed wings. The other recipe calls for the oven temp to be 450 and cook for 20 minutes on each side.

Would it be okay to do this recipe at 450F & 20/20 ?

Chef John said...

Should be fine, just keep an eye on it!

Anonymous said...

Hi I wanted to knw if you could show me a video or tell me the steps on how to cook the chicken wings before adding the sauce. (fRANKs HoT SAUCE) thanks

Chef John said...

not sure what you mean. The video shows you how to cook the wings.

Joseph said...

Chef John, it's an honor - as always. I've now tried 3 of your wing recipes for large parties, all a HUGE hit. Of course, I give you ALL credit (ok, maybe I take a little...). They have all the flavor, all the yummyness; however all the wings, (panda, clifton, mustard) are coming out soggy. I don't have the tightness that I see in your photos and videos. What am I doing wrong? I am a blank canvas - instruct me....

Eric in Chicago said...

I finally got around to making them. They were fantastic! (I didn't use the Sambal, but I will next time - I missed the little spicy kick.) I had thought the 1 hour of cooking time would be too much, but I was wrong. They were crispy on the outside, and the chicken was falling off the bone. Thanks for a great recipe.

A. A. Babar said...

I just made these after a friend made them for our Super Bowl party - loved the recipe, so had to try it...I, however, used chicken drumsticks...I baked them in a glass dish (covered and then uncovered), and then poured the sauce over them while they were still in the glass pan. The chicken soaked up the garlic/ginger sauce, and it was fabulous...:) thank you for sharing!

Razors Edge said...

Just made these tonight. The chicken cooked perfectly except I cooked them at 425 for 25/20.

As for the vinegar.. well, I'll leave that out next time. Thats a taste I've never been able to acquire.

eyes wide open said...

I will be doing these tonight but will be using semi-small drumsticks. Is there any change I should be aware of re: cooking times and temp's?

Anonymous said...

I'm 13, and I usually make dinner for the family, and I try a lot of wing recipes, and this is very delicious! My family really like ginger and garlic sauces adn this was perfect! It is very sweet, and I used white vinegar, but I don't think it would make too much of a difference. Very good. You have more wing recipes, right? Because I need to try them!

Tom Jones said...

Looks good as always Chef, I've made two of your wing recipes and they have been awesome. Looks like I will be making these soon. FYI, you should never use trash bags, they are not made with food grade plastic. Glad makes 2 gal ziplock bags now, they are huge and can hold a lot of food.

greg said...

I am eager to try this Recipe. I made the mistake of grabbing red wine vinegar instead of rice vinegar, do you think this will ruin the outcome? thaks for anyadvise,

Chef John said...

rice vinegar is much sweeter, so it will make a difference.

FMB Guide said...

Hello from the sunny Florida gulf coast. I've got these in the oven right now and they look fabulous. The sauce by itself tastes fantastic (I've also made a second sauce, a bourbon-honey-bbq sauce with Makers)

Just wanted to say thanks for the recipe and excellent job on the video instructions. Top marks!

prats said...

hi,
Chef,
Iwanted to know wht temperature and duration u sued to bake the or cook the chieckn in oven,
thanks n regards

prats said...

hi, Chef,
I want to know whts the temperature and the durataion you cooked the chicken in the oven
thanks n regards
prats

Anonymous said...

Thanks to no end for this recipe! I tried a variation; I excluded the ginger and substituted roasted, seeded and chopped New Mexican green chili peppers (about 6 ounces) for the chili sauce. The results were fantastic (IMHO).

Anonymous said...

Great recipe. However, I felt they weren't very hot with the Franks Hot Sauce. The second time around I think I am going to make a light marinade of Soy Sauce, Ginger and Garlic and let them sit overnight or at least 6 hours. It will give them a bit more asian depth that applying sauce to the surface won't give. I am also going to use red pepper flake with the Frank's Red Hot. Other then that, delicious!

Al said...

Hello Chef,

Thanks for your recipe. I had a go and it was very successful in many ways, but I messed up somehow. The meat was juicy and tender and the sauce was amazing, but the coating turned out powdery. Where did I make my mistake? I used Olive oil spray instead of the veg oil, since that is what we had in our pantry. Could that have been it?

Thanks again!!

Anonymous said...

is sambal like sriracha? i have sriracha on hand (always!) so can i use that instead?

Chef John said...

yes you can!

Anonymous said...

The sauce is so fricken-chicken good, and the oven frying technique would work for any wing sauce you could want...

But I'm not sure why you'd want to try another sauce.

Anonymous said...

I have made these twice and they come out delicious but my wings always stick to my pan and it rips off all the skin :( Any suggestions?

Chef John said...

Silicon baking mat or nonstick foil.

weeza said...

Can these wings be deep fried? I wanted to use this recipe for a family 'wing cook-off' and there will just be deep fryers. Also, would it be OK to take the sauce, already made, to put on the chicken after it's fried?

Chef John said...

yes and yes!

weeza said...

Thanks!

genesis said...

so about how many chicken wings would this make? I only want to make a little bit,is there a way i can divide the recipe in half?

Anonymous said...

I made these but they came out too greasy. I could taste the flour and all the oil . what did i do wrong? I did not use the sauce .

Chef John said...

That's what you did wrong! How can u make these without the sauce? That's the point of the entire recipe! Otherwise you're just eating plain boring baked wings!

Anonymous said...

Just lovely and so easy. I just made it for dinner and everyone loved it.... even my non-chicken wing eating mother! I followed the recipe pretty much but I used fresh garlic and ginger. I think using fresh didn't make any difference, next time I'll use a jar because the pungent vinegar taste masked the fresh taste.

I'm in Australia & we don't have Frank's hot sauce so I used sriracha as a substitute.

Anonymous said...

Could i subst. ginger powder for the actual minced ginger?

Anonymous said...

Can I make these as chicken legs? Do I change the degrees or cook time?

Chef John said...

Yes, but can't give you time. Cook until done!

Amy said...

I just made these as a test round for the Superbowl this year and while they were VERY good, I did find them to not have a flavor that really stood out. Maybe it was because I used only hot pepper flakes and not a chili paste? Ah well, either way, I am SO making these again, just gonna tweak it. Oh, and it is now a rule in my house that if you make wings, you HAVE to use this dredge and bake method! :-D

decy said...

how do you know sambal oelek? I am from indonesia and always have it as basic ingredients. your recipe makes it easy for me ... just curious how you know because not many people know about this sambal. Thanks for introducing this sambal to public. That is awesome!

1Bigg_ER said...

@Decy I discovered Sambal in this blog a few weeks ago. Now I can't go without it. I even tossed some in the Lasagna.

After trying these wings I went out and got the Silpat thingy. I'm not buying wings again

Obiah said...

Chef John. I made these tonight and a non spicy version using another glaze (soy sauce, rice wine vinegar, honey, julienne ginger and brown sugar).

They both tasted pretty awesome (liked yours better obv) but I couldn't seem to get a good crust going on the wings. Do I need to bake at a higher heat or do I toast it again after applying glaze?

«Oldest ‹Older   1 – 200 of 255   Newer› Newest»