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Home > Recipe Pit > Chinese


Oriental Hot Wings

Recipe by: BBQGuide

Prep time:


1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 tbsp cayenne pepper

2-3 lbs wings

Steve's wing sauce:

1/2 cup Durkee Red Hot (used to be franks louisana hot sauce)
1.5 Tb honey
1 Tb butter
1 Tb white wine vinegar
1 Tb lemon juice
.5 tsp cayenne pepper
.5 tsp tobasco

Combine the marinade ingredients to make a marinade.

Cut wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating.

Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge and screws up your oven. There should be a slight seperation between each individual piece so they don't stick together.

Cook for one hour at 350 F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side.

After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

Wing Sauce:

Put all ingredients in a sauce pan and simmer on low temp until everything is mixed well/melted. Simmer on low for another 5-10 minutes to let the flavors blend and the sauce darken a little.

When the wings are cooked, put them in a bowl and pour the sauce over them. The sauce should cover a couple pounds of wings. Stir to coat.

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