Sunday, February 21, 2010

A Rainy Sunday Rerun – Sticky Ginger Garlic Chicken Wings

It's a cool, rainy day in San Francisco, and I still have a very full day of cooking and photography ahead, but I wanted to take a minute to post this picture, and rerun the video, for sticky ginger garlic chicken wings.

I had to make a batch yesterday to photograph for the cookbook, and I'd forgotten how great this recipe is. It's definitely my favorite chicken wing recipe, and the one I find most addictive.

You can make these really mild or super hot, but that's really between you and your endorphins. If by some rare chance you haven't seen or tried these yet, do it. Enjoy!




Get the ingredient amounts here from the original post...

34 comments:

Anonymous said...

Sorry to be "that guy" but do you mean "addictive"?

Chef John said...

yes i did! don't apologize, i need all the help i can get! ;-) thanks!

Mike said...

Hey Chef John, just a quick question.. What happens to the other half of the sauce? Used for dipping? Or should you reduce it further to make a dipping sauce? Thanks.

Chef John said...

that was just one of the two pans you see in the oven being sauced, the other half is for the other pan.

Anonymous said...

Thank you for another fine recipe Chef John, you are a credit to your craft. These wings are amazing, though the ginger garlic burns are real...(and completely worth it.)

~You rock.

chad said...

I made these last night for some friends at a poker game and they were incredible. Everyone said they were the best wings they'd ever had. Thanks, Chef!

Scott - Boston said...

I made these when you first posted them. Delicious.
I'd never made chicken wings before (I know, I know, I'll never make it as a Hooters girl). But they turned out a bit gritty. I wonder if I didn't get enough of the flour off before I put them in the oven. Any suggestions? I'm planning on applying to Hooters again and I really want to get it right.

Scott - Boston

Chef John said...

as i type this response, it's taking all my concentration to not picture you in those short shorts.

Yes, excess flour will cause that. In fact, for the cookbook, I changed the shake and bake method to simply adding a tbsp of flour to the bowl of oiled wings.

btw, you better start practicing the following line... "hey, my eyes are up here."

Anonymous said...

Hi Chef John! I've tried to make this recipe yesterday and it was very delicious. My husband said this chicken wings are taste much much better than restaurants. Thank you for sharing your recipes.

Rita said...

i'm going to a party in a couple of weekends - now, i know what to bring. this and the sliders, from one of your recipes. and show these folks what party food is all about. i may have to really tone down some of the spices quite a bit, though. only because, the spices that the germans know are salt & pepper. haha! anything beyond that is "too hot" for them.

Jeremy Berger said...

Chef John, Thank you for making me look like Wolfgang. These wings are SINFUL. Gonna wow everyone at the beachhouse this year. I have been trying dozens of the recipes posted. Tonight Im making your arroz con pollo.

please don't stop

my name is not anonymous, it's Jeremy

Jeremy Cushing said...

Had this for supper. Great one.

Thank you!

Jeremy Cushing

mmmmmm said...

your recipes look delicious... haven't tried them yet! will try them in this week and am sure they will taste as good as it looks!!! your chicken recipes are my favorite...

NoUseForAName said...

These were amazing. I had some very fancy people who we thought would bpass on these eating with their fingers. Delicious!

Is there a way to possibly prepare these ahead of time? Say a day in advance? Thanks!

NoUseForAName said...

John sorry for the tag-team of questions, but when u say here you're changing it for the cookbook to a tbsp of flour to the bowl of oiled wings - do you mean instead of a whole cup, just using One Tablespoon of flour for the whole lot of five lbs?

Chef John said...

sorry. im traveling and dont haev my cookbook info. I think that was for 3 pounds of wings, but dont remember

Chef John said...

also, can't do ahead very well

Fiver said...

I've served this recipe more than a half a dozen times now to about 20/30 people. They love it. One time about 7lbs of wings and doubled up on the ingredients. Fresh crush your garlic and ginger.

---Bob

Anonymous said...

Dear Chef John.

let me tell you a bit of story (pls dont get bored reading).
About 2 weeks ago, Im checking for recipe on line for chix wings - like bhonchon style and came across your video, I dont normaly or let say not cook wings before, we just buy them and for the first time I made 2 1/2 kgs of chix wings your style... and the verdict "soooo gooood" and cant believe I can do them the oven way...so since then I am hooked with your video checking what to cook for dinner..So I would like to give my appreciation and salute to you for sharing these wonderfull delicious ideas which is so far the most easy, not rocket science ingredients that I have seen...So thank you so much..
CK

Anonymous said...

Hey cheff John. I've tried to cook the wings your way, but my "cooking mashine"(don't know the word) doesn't have 430 degreese it have only 225C. So the wings were cooking for more than an hour by a side and they didnt look like a bit like yours. The souce ... wasn't very good but that is not the problem. Can you help me somehow. I tried to change the recipe and instead with an flour(ordinary) I put them in other kind of spice and they work out very nice.

The Funk said...

Hi Chef John,

I just wanted to let you know that I made you classic buffalo and ginger/garlic chicken wings the other night for a little get together I had, and they were a hit!

Everyone loved them and they were gone almost as fast as I could cook them, haha.

One of my buddies from the east coast (i've never been to the east coast) said that my chicken wings were the best he's had this side of the country.

I love your recipes and I will definitely continue making as many as I have time for.

I don't usually leave comments for people, I was just so happy with the outcome that I had to share it with you.

Chef John said...

thanks funk!

Anonymous said...

Hi Chef John! I wanted to THANK YOU for this amazing recipe... my husband loves it and thinks it's the BEST. Your video is also so easy to follow for us non-chefs and I truly appreciate it. I think you deserve a show on the FOODNETWORK!

Sy said...

How can I modify the sauce make it garlic parmesian?

Chef John said...

You can't ! I'd google a garlic parm wing recipe! I've never made.

ratu-anggun said...

i think i'm going to make these for my boyfriend tomorrow night. he'll love them. actually he loves anything and everything with sambal. maybe that's why he's dating me.. i'm south-east asian. hrmmm :/

luv ya chef john!

Elaine said...

Have you ever eaten these cold? Would love to make them for a concert in the park but don't have a way to keep them warm.

Chef John said...

I love these cold!

Anonymous said...

i'm not so great working with chicken... i was wondering if i could replace the wings with skinless boneless chicken and use the oven fry method...will it still work? thanks so much chef john! all your recipes are amazing!

Anonymous said...

Thank you Chef for this great recipe.

I tried to make the same recipe with chicken breast but it came out too dry and the crust was too hard. Any suggestions?

Chef John said...

Yes, dont use breast! ;) its too lean to work as well.

Leann said...

Thank you so much for this wonderful dish! I just made it and it was amazing! You are the best!

cookinmom said...

ok, which kind of wing is your favorite!!???? You have so many wonderful kinds!!

Guai said...

Chef John, I made this tonight and it was so delicious!