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    Recipes — chicken wings

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    Baked Chicken Legs with Garlic and Dijon

    Baked Chicken Legs recipe with garlic, lemon and dijon. An easy and excellent chicken marinade with so much flavor. The longer you marinate this, the better (at least 6 hours and ideally overnight).

    Prep Time

        •    Prep time: 6 hours
        •    Cook time: 50 minutes
        •    Yield: Serves 14


        •   4 lbs 14 count Chicken Legs or drumsticks
    1/4 cup olive oil (Use light oil, not extra virgin)
    4 garlic cloves pressed or minced
    4 Tbsp fresh parsley finely chopped
    3 Tbsp lemon juice from 1 large lemon
    2 Tbsp dijon mustard
    1 Tbsp salt
    1/2 tsp black pepper


    1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended.
    2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
    3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*
    NOTE: For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

    Note: Much of the oil and marinade will end up in the bottom of the pan and discarded after baking which makes it difficult to gauge the nutrition facts on this recipe.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/baked-chicken-legs-with-garlic-and-dijon/

    Honey Lime Sriracha Chicken Wings

    Honey Lime Sriracha Chicken Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2.5 pounds chicken wings approximately 18-20 wings, rinsed and patted dry
        •    1 tsp garlic powder
        •    1 tsp kosher salt
        •    1/2 tsp black pepper

    For the Glaze:

        •    4 tbsps unsalted butter
        •    1/3 cup honey
        •    2 tbsps low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2 tbsps lime juice
        •    1 tsp cornstarch
        •    1/4 - 1/3 cup Sriracha sauce or to taste


    1. In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.

    2. To make the Glaze: Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.

    3. Baked Version: Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.

      Bake on the upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

    4. Slow Cooker Version: In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.

      Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

      Sprinkle with sesame seeds if desired.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/honey-lime-sriracha-chicken-wings/

    Masala Chicken Wings

    Spicy Masala Chicken Wings - these crispy baked wings are full of flavor and the perfect spicy game day appetizers.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


    For the Marinade:

        •    2 tbsps ginger garlic paste or freshly grated ginger and garlic plus 1/2 teaspoon rice vinegar
        •    2 tbsps low sodium soy sauce I used GF Tamari
        •    2 lbs chicken wings I used 1.5 lbs

    For the Sauce:

        •    1 tsp vegetable oil
        •    8-10 cloves of garlic very thinly sliced

        •    2-5 green chillies or to taste, thinly sliced
        •    1/2 tsp garam masala powder
        •    2 tsps low sodium soy sauce I used GF Tamari
        •    1 tbsp chili sauce I used Sriracha
        •    1 tbsp ketchup
        •    1/2 cup fresh pineapple or orange juice no canned stuff
        •    1 tsp cornstarch
        •    salt
        •    1/2 tsp freshly ground pepper
        •    1 scallion finely chopped
        •    1 tbsp finely chopped cilantro


    1. Combine the soy sauce and ginger garlic paste in a large zip-top bag. Add the chicken, seal the bag, then shake and squeeze until coated well. Place in the refrigerator to marinate for at least 2 hours, or overnight.

    2. Preheat the oven to 400 F degrees. Line a large baking sheet with aluminum foil wrap (or parchment paper) and top with a wire cooling rack. Arrange the marinated wings in a single layer on the rack. Bake in preheated oven for 25-30 minutes, or until cooked through and crispy. You can baste the chicken with the marinade once during the baking process.

    3. Meanwhile, make the sauce while the chicken is baking. Heat the oil in a saute pan over very low heat. Add the sliced garlic and green chilies. Fry for 2 minutes, or until fragrant. Stir in the garam masala, soy sauce, chili sauce, and ketchup.

    4. In a small cup, whisk together the pineapple or orange juice with cornstarch, until smooth. Add it to the pan while whisking continuously. Once the sauce thickens and has a good consistency, turn off the heat. Taste and add salt, as needed.

    5. Add the ground pepper and green onions.

    6. Add the cooked chicken to the pan while the sauce is still hot and toss well.

    7. Serve immediately, sprinkled with chopped cilantro.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/spicy-sticky-chicken-wings/

    Spicy Asian Chicken Wing Marinade

    A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours & 5 minutes
        •    Yield: Serves 4


        •    1/3 c. extra-virgin olive oil
        •    1/3 c. low-sodium soy sauce
        •    1/4 c. honey
        •    1/4 c. chili garlic sauce
        •    Juice of 1 lime
        •    4
    cloves garlic, minced
        •    1 tbsp. freshly minced ginger
        •    2 lb. chicken wings


    1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
    2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
    3. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
    4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25920956/chicken-wing-marinade-recipe/

    Grill Master Chicken Wings

    These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 10


    For the Wings:

        •   1/2 cup soy sauce
        •   1/2 cup Italian-style salad dressing
        •   3 pounds chicken wings, cut apart at joints, wing tips discarded

    For the Sauce:

        •   1/4 cup butter
        •   1 teaspoon soy sauce
        •   1/4 cup hot pepper sauce (such as Frank's RedHot®), or to taste


    1. Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
    2. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
    3. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
    4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

    This great family recipe is thanks to allrecipes Recipes at https://www.allrecipes.com/recipe/213068/grill-master-chicken-wings/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%203