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asian glazed chicken wings with garlic ginger glaze and green onions
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Asian Glazed Chicken Wing Skillet

Crispy chicken wings coated in a sweet and savory Asian-inspired glaze.

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1. Pat dry 1.5 lb chicken wings, separate at joints. 2. Heat 1.5 tbsp olive oil in large skillet over medium-high heat until shimmering. 3. Add wings in single layer without crowding. Brown 6-7 minutes per side until golden and internal temp 175°F. Remove wings and set aside. 4. In same skillet, add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté 1 minute until fragrant. 5. Stir in 0.25 cup soy sauce, 0.25 cup honey, and 1 tbsp rice vinegar. Bring to simmer and cook 2 minutes until sauce thickens and coats spoon. 6. Return wings to skillet, toss to coat in glaze and heat through 2 minutes. 7. Finish with 2 tbsp chopped green onions.

  • Chicken wings

  • Olive oil

  • Garlic

  • Ginger

  • Soy sauce

  • Honey

  • Rice vinegar

  • Green onions

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asian glazed chicken wings with garlic ginger glaze and green onions

Asian Chicken Wing Salad with Sesame Dressing and Crunchy Noodles

Shredded chicken tossed with fresh vegetables, sesame dressing, and crunchy noodles.

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1. Remove skin and shred meat from 1 lb leftover chicken wings. 2. In a large bowl, combine 4 cups mixed salad greens, 0.5 cup shredded carrot, 0.5 cup thinly sliced cucumber, and shredded chicken. 3. In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. 4. Drizzle dressing over salad and toss to coat evenly. 5. Top salad with 0.25 cup crunchy fried noodles. 6. Garnish with chopped fresh cilantro.

  • Chicken wings

  • Mixed salad greens

  • Carrot

  • Cucumber

  • Sesame oil

  • Soy sauce

  • Rice vinegar

  • Honey

  • Crunchy fried noodles

  • Cilantro

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bacon wrapped chicken bites with honey mustard glaze and parsley
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Bacon-Wrapped Chicken Bites with Honey Mustard Glaze

Chicken wrapped in bacon and finished with a sweet honey mustard glaze.

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1. Preheat oven to 400°F. 2. Cut 1 lb boneless skinless chicken breast into 1-inch cubes. Pat dry. 3. Cut 8 slices bacon in half. 4. Wrap each chicken cube with half slice bacon. Place on baking sheet in single layer, spaced apart. 5. Bake 20-25 minutes until bacon is crisp and chicken internal temperature reaches 165°F. Chicken should feel firm but springy. 6. Meanwhile, mix 2 tbsp honey and 1 tbsp Dijon mustard. 7. Remove chicken bites from oven. Brush with honey mustard glaze. 8. Return to oven and bake 3-5 minutes until glaze is glossy. 9. Finish with fresh chopped parsley.

  • Chicken breast

  • Bacon

  • Honey

  • Dijon mustard

  • Parsley

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