China Sam's Chicken Wings
Submitted by Egg
Broiled chicken wings seasoned with five-spice powder, dipped in a sticky teriyaki-oyster-BBQ sauce, then broiled again until glazed and crusty. Finger-licking good in under 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThese wings hit every note: salty, sweet, smoky, and just a little bit sticky in that way that makes you reach for one more before you’ve finished chewing the last.
The drumettes get seasoned with five-spice powder and broiled until golden, then dunked in a quick sauce made from teriyaki, oyster sauce, oriental BBQ, soy, and brown sugar.
Back under the broiler for a final blast, the glaze caramelizes into a thin, lacquered crust that shatters when you bite through it.
These disappear fast, so plan accordingly.
Pro Tips
- Separate the drumettes from the flats for even cooking. Flats are thinner and cook faster, so keep an eye on them.
- Pat the wings completely dry before seasoning. Moisture is the enemy of crispy skin under a broiler.
- Watch them closely during that final broil. The sugar in the glaze goes from caramelized to burned in about 30 seconds.
- Double the sauce recipe. You’ll want extra for dipping at the table.
Ingredients
Directions
Separate drumette from rest of wing. Place on broiler pan skin side down.
Season with Oriental Seasoning and Hot and Spicy Stir Fry Seasoning.
Place on middle rack of preheated oven to broil. As wings start to cook, begin making dipping sauce.
Place Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk.
When wings start to color good, 10 minutes or so, remove from oven and turn over, season slightly, return to oven.
When wings are Golden brown on this side, remove. Dip and shake of excess sauce.
After all have been dipped return to broiler pan and return to oven.
Let broil until a bit crusted, not more than a few minutes.
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