Chinese Candied Chicken Wings Recipes

Steps:

• Season cleaned wings with salt, pepper and paprika.
• Place in shallow baking dish.
• Mix remaining ingredients and pour over wings.
• Bake uncovered at 325, basting every 15 minutes, for 1 - 1 1/2 hours.

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

Steps:

• 1. Wash and dry chicken and set aside. Using heavy duty aluminum foil line a large deep baking dish. Preheat oven to 300 degrees.
• 2. In a large mixing bowl combine all ingredients. Place all wings in bowl and thoroughly coat chicken. Pour wings and sauce into baking dish and cover with regular aluminum foil.
• 3. Bake for 30 minutes; turn wings over and cook another 30 minutes. Uncover chicken and continue baking for approximately another 30 minutes or until wings are brown and sticky.
• 4. Oven temperature and cooking time may vary according to altitude.

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

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.

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.

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.