Craving a vibrant and flavorful vegetarian dish? Transform ordinary vegetables into an extraordinary curry experience with this recipe.
Get ready to discover the secrets to crafting a creamy, spiced sauce that will tantalize your taste buds and leave you wanting more.
Ingredients
Okay, so you wanna make these awesome Chinese wings? You're gonna need about 3 pounds of chicken wings – drumettes and wingettes are neat!
Now, for the marinade, it's a little party. Gotta have 1/2 teaspoon of sesame oil – the dark stuff, not the light one – toasted! Then, 2 tablespoons each of lemon juice, Chinese cooking wine, and soy sauce, plus 2 more tablespoons of brown sugar.
Don't forget 1 1/2 tablespoons each of hoisin and oyster sauce – sounds fancy, right? Then, 1/4 cup of ketchup – yes, ketchup! A tablespoon of chili garlic sauce – use less if you're not wild about spice! Finally, 4 minced garlic cloves, 1 tablespoon of grated ginger, and a 1/2 teaspoon of five-spice powder. Phew, that's a lot!
Instructions
Let's get cooking; first things first, I'm going to mix all those marinade ingredients together in a bowl until they're best friends! I mean it!
Now, I'll toss the chicken wings in that bowl. I'll gently turn and coat them, making sure every wing gets its fair share—think spa day for chicken! We're only letting this party last for 10 minutes!
Next, I'm preheating the oven to 350 degrees. It's time for a foil and parchment paper combo on the baking sheet! Trust me; it's a combo with almost no cleanup!
I'll shake off the extra marinade from the wings. I will set it aside—we'll need it later—and then I'll place them on the baking sheet!
Now, bake them for about 45–50 minutes, being careful to baste with that amazing marinade at 25 and 35 minutes. When they're done, they'll pull off of the bone super easy.
And there you have it!
Recipe Notes
First, I want to chat about the chicken wings themselves—I like using wings that have already been cut into wingettes and drumettes. It just makes things easier, doesn't it? You can buy them pre cut or cut them yourself; give the wing tips to your dog!
Now, about the marinade—don't let it sit for too long! Seriously, keep it under an hour; otherwise, the wings might get a little dry. And nobody wants dry wings, right?
Leftovers? They're awesome! They'll keep well for 3 to 4 days in the fridge. Just nuke 'em in the microwave when you're ready for round two. Quick, easy, and just as tasty!
Nutrition Information
- You're gonna feel amazing after eating it!
- It's a delicious way to sneak in your veggies.
- Knowing what's inside helps you make smart choices.
Each serving contains about 362 calories–not bad, right? I love that it's got 50.2g of protein. Plus, there is Vitamin C and Vitamin A! Adding coconut milk and red curry paste can also contribute to the dish's flavor profile, though nutritional values may vary slightly. Keep in mind that these values are estimates. It might depend on the exact ingredients you use. I always recommend tracking your food if you're serious about nutrition. Just don't let it stress you out too much. Cooking should be fun!
Short Recipe Version
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp chili powder
1 (14.5 oz) can diced tomatoes, undrained
1 cup vegetable broth
1 cup cauliflower florets
1 cup broccoli florets
1 cup carrots, chopped
1 cup peas, frozen
1/2 cup coconut milk
Salt and pepper to taste
Cooked rice, for serving
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in cumin, turmeric, and chili powder and cook for 30 seconds.
- Add diced tomatoes and vegetable broth. Bring to a simmer.
- Add cauliflower, broccoli, and carrots. Cover and cook for 15 minutes, or until vegetables are tender.
- Stir in peas and coconut milk. Heat through.
- Season with salt and pepper to taste.
- Serve over rice.
Nutrition Information (per serving, approximate):
Calories: 250
Protein: 8g
Fat: 12g
Carbohydrates: 30g
Fiber: 8g