Serve your chicken wings with an Asian twist. These Empress Chicken Wings are quickly marinated in a soy sauce and ginger marinade for a full flavored appetizer.
Want even more wing recipes? Try these Slow Cooker Barbecue Chicken Wings.
Years ago, My husband had been craving wings, and we had a bottle of sauce in the pantry. I had also been eyeing a recipe from one of my cookbooks for wings, so I thought I’d make a night of it and have wing night!
For the second wings – let’s just say I totally take the blame for completely messing these up. Instead of marinating the 1 hour that the recipe specified, I decided to marinate the wings all day long. So when I went to actually make them, the wings had already soaked up all of the marinade, so there was nothing left for the sauce. In my stupidity, I decided to make more of the marinade to turn into the sauce.
Let’s just say that that much soy sauce in one recipe is not a good thing. These were pretty inedible because they were so salty. Thank goodness the first wings were good, otherwise we would have been hitting a drive through that night!!
Luckily, I had the chance to go back and try that recipe again, learning from my mistakes. Because I would have been sad to miss out on this recipe!
I ended up changing up a few things the second time around, and definitely stuck with that 1 hour marinating time. And this recipe turned out to be a winner!
More Asian Inspired Recipes
Asian Meatballs
Crab Rangoon
Egg Roll Recipe
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Empress Chicken Wings
Ingredients
- 1 1/2 lbs chicken wings disjointed, tips discarded
- 3 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 clove garlic minced
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2/3 cup water
- 2 teaspoons brown sugar
- 2 green onions sliced
- 1 teaspoon minced fresh ginger
Instructions
- Combine the soy sauce, 1 tablespoon ginger and garlic in a large bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
- Place the cornstarch in a gallon size zip-top bag or large bowl. Remove the chicken wings from the marinade, reserving the marinade, and add the chicken to the cornstarch. Shake or toss to coat the chicken with the cornstarch.
- Heat the oil in a large skillet over medium heat. Add the chicken, working in batches if necessary to not crowd the pan, and brown on all sides. Remove the chicken to a plate.
- Drain the skillet. Place the skillet back on the burner and add the water, reserved marinade and brown sugar. Add the chicken back into the skillet and sprinkle with half of the green onions and the 1 teaspoon ginger. Cover and simmer for 5 minutes, or until the chicken is cooked through and tender. Toss the chicken in the sauce before serving.
- Serve topped with the remaining green onions.
Thao @ In Good Flavor says
They may be a little salty, but they certainly looks good!
Shawn@ I Wash You Dry says
I’m in love! Haha it makes me glad to see that I’m not the only one who makes cooking mistakes. 😉 These look super delicious!
Lor@For Sale By Owner says
I love this recipe, really reaches out and grabs you.
Nora @ Savory Nothings says
Wow, these look so incredibly good! I think it’s so much fun to read older posts – it’s like a window to a different “me” 🙂
Carol at Wild Goose Mama says
Funny that your revisited a ‘time capsule’. I am sometimes startled when I find something I had written years before. I love Asian inspired food. Chicken works soooo well with Asian flavors. This recipe proves it!
Medha @ Whisk & Shout says
These photos look scrumptious! Love me some spicy goodness 🙂