Asian Chicken Wings
These easy Asian wings get a licorice flavor from Chinese five-spice powder which consists of star anise, Szechuan peppercorns, cinnamon, cloves, fennel seeds, and sometimes ginger.
3-1/4 pounds (12 to 18) Gold'n Plump® Chicken Wings
1/2 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 cup honey
1/2 cup white rice vinegar
1/2 cup packed light brown sugar
2 cloves garlic, minced
1 teaspoon Chinese five-spice powder
Preheat oven to 450°F. Lightly coat jelly-roll pan (15”x 10”x1”) with cooking spray.
Place chicken in a single layer on prepared pan.
Stir together soy sauce and cornstarch in small bowl until smooth. Stir in remaining ingredients.
Pour soy sauce mixture over chicken wings.
Bake for about 30 minutes. Turn chicken; continue to bake for about 30 to 40 minutes or until thoroughly cooked.
These wings make a perfect main course when served with rice and spinach salad with Asian vinaigrette.
1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings16
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- PER SERVING
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Calories130
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Calories from Fat45%
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Total Fat6g
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Saturated Fat2g
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Total Carbohydrate8g
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Protein9g
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Sugars8g
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Cholesterol28mg
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Sodium160mg
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- DAILY VALUE
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Vitamin A1%
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Calcium1%
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Iron3%
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- DIETARY EXCHANGES
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Other Carbohydrates1.5
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Med-Fat Meat1
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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