Amazing Chinese Chicken Wings Recipes

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TERIYAKI CHICKEN WINGS

These wings are a hit at every party. I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night. Delicious!

Provided by Amy Powell

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h10m

Yield 12

Number Of Ingredients 8



Teriyaki Chicken Wings image

Steps:

  • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
  • Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 0.2 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 1226.7 mg, Sugar 17.5 g

1 cup water
1 cup soy sauce
1 cup white sugar
¼ cup pineapple juice
¼ cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes

CHINESE CHICKEN WINGS

These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)

Provided by ellie_

Categories     Chicken

Time 6h20m

Yield 2-4 serving(s)

Number Of Ingredients 9



Chinese Chicken Wings image

Steps:

  • Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
  • Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
  • Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
  • Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
  • Refrigerate overnight (or at least 4 hours), turning once.
  • Bring chicken to room temperature.
  • Preheat broiler.
  • Broil 3 minutes or until golden (5-10 minutes).
  • Turn and continue broiling until done (5-10 minutes), basting with marinade.

Nutrition Facts : Calories 2028.1, Fat 163.4, SaturatedFat 39, Cholesterol 524.4, Sodium 1507.2, Carbohydrate 6.7, Fiber 1.7, Sugar 1, Protein 127.7

2 teaspoons szechwan pepper (I used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (I used the rainbow peppercorns that you put in a peppermill)
1/4 cup sesame oil
1/4 cup peanut oil
2 tablespoons soy sauce
2 green onions, cut into 1-inch pieces and crushed
1 1/2 tablespoons orange peel, minced
1 tablespoon garlic, minced
2 tablespoons gingerroot, minced
3 lbs chicken wings (16)

DAD'S CHINESE CHICKEN WINGS

Provided by Nina Simonds

Categories     Chicken     Garlic     Ginger     Appetizer     Marinate     Roast     Kid-Friendly     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8



Dad's Chinese Chicken Wings image

Steps:

  • Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
  • With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
  • Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.

Chinese Marinade:
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained

AMAZING CHINESE CHICKEN WINGS

These are hands-down the best little chicken wings you'll ever eat. Everyone always asks for the recipe. They couldn't be easier, or tastier. There's no need to be specific with the amounts of ingredients - these are hard to mess up.

Provided by SilverOpera

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 3



Amazing Chinese Chicken Wings image

Steps:

  • Separate the chicken wings, discarding the tips.
  • Combine all ingredients in a Ziplock bag.
  • Marinate in the fridge for an hour.
  • Place wings on a baking sheet.
  • Broil a few inches from the heat on high until browned.
  • Flip and continue to broil until the skin is crispy. If the heat is too high, move to a lower rack.

Nutrition Facts : Calories 693.5, Fat 48.4, SaturatedFat 13.6, Cholesterol 233.1, Sodium 2231.9, Carbohydrate 2, Fiber 0.3, Sugar 0.6, Protein 59.3

4 -5 lbs chicken wings
3/4 cup soy sauce
2 tablespoons garlic salt

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