Spiced Chicken Wings

By Florence Fabricant

Published November 2, 1991

Total Time
30 minutes plus marinating
Rating
4(29)
Comments
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Featured in: FOOD; Spices and Seasonings Enter the Mainstream

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Ingredients

Yield:8 to 10 hors d'oeuvres servings

  • 18 chicken wings

  • 1 medium onion

  • 2 garlic cloves

  • 3 scallions

  • ½ cup soy sauce

  • 2 teaspoons whole allspice, crushed in a mortar

  • 2 teaspoons crushed hot red pepper flakes, or to taste

  • ¼ teaspoon freshly grated nutmeg

  • 1 tablespoon sesame oil

  • 1 teaspoon brown sugar

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 50 milligrams cholesterol; 114 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 740 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Separate the chicken wings at the joints. Reserve the wing tips for another use, like making stock. Place the remaining 36 pieces in a glass or ceramic bowl.

  2. Step 2

    Chop the onion, garlic and scallions. Place in a blender or food processor with the remaining ingredients and process to make a thick sauce. Pour this sauce over the chicken wings, cover and allow to marinate in the refrigerator at least four hours or overnight.

  3. Step 3

    Preheat a broiler. Drain the chicken wings and place them on a broiling pan. Pour any remaining marinade into a saucepan and bring it to a simmer.

  4. Step 4

    Broil the chicken wings until they are well glazed and cooked through, about 20 minutes. Turn them once during broiling and baste them with the reheated marinade. Serve hot or warm.

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Ratings

4 out of 5
29 user ratings
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Comments

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SirFreddy

I made this as described by Janet, and added a bit of mirin for sweetness and dark soy for color. Let the wings marinate for a few hours. Amazing and far better than take -out!

Janet

The recipe as written was more of an inspiration than a blueprint. I didn't have scallions, so I substituted leek; I didn't have fresh nutmeg or allspice either, so I used 5 spice powder from a new jar. I had already made the sauce for take-out style sesame noodles, so the sriracha sauce was on the counter and subbed for the red pepper flakes. I omitted the sugar. The wings were really good!

Dawn

sounds delicious - maybe NYT should publish YOUR recipe!

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