CHINESE CHICKEN WINGS
My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.
Provided by Jeanette Boisvert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h30m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g
CHINESE CHICKEN WINGS
Really good, simple recipe! Really yummy wings. I never have any leftovers. Marinating time is added in prep time.
Provided by ciao4293
Categories Lunch/Snacks
Time 9h
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Add wings and marinate overnight.
- (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.
GRANDMOTHER'S CHINESE CHICKEN WINGS
Provided by Andrew Zimmern
Categories appetizer
Time 45m
Yield 4 to 6 as an appetizer
Number Of Ingredients 12
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.
SPICY CHINESE CHICKEN WINGS
These easy, spicy chicken wings are an excellent alternative to regular hot wings! I learned this recipe from my mother, who is from Taiwan, and it was always a childhood favorite! Almost all seasonings can be adjusted according to taste. (The Vietnamese chili garlic sauce can be found at any oriental grocery or even most regular groceries).
Provided by lin_honeybear
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
- Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 22.1 g, Cholesterol 174.8 mg, Fat 43.1 g, Fiber 1.3 g, Protein 46 g, SaturatedFat 11.1 g, Sodium 4727 mg, Sugar 13.6 g
CHINESE CHICKEN WINGS
Fantastic appetizer or party food. Yet another recipe from my AWW Chinese cookbook. (Can you tell I like this cookbook a lot?) Best chicken wings ever. Recipe was named Chicken Sticks but you can use either drumettes or wings in this. (I use wings - cheaper!) (Marinating time included in prep time).
Provided by Semra22
Categories Chicken
Time 10h
Yield 6-18 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the wings, cut in half at the joint if using regular wings.
- Combine the soy sauce, garlic, ginger, salt, pepper, sugar, honey and sherry. Pour over the chicken In a large bowl or Ziploc bag. Mix thoroughly, and refrigerate overnight. Make sure the marinade is completely covering the chicken, so you don't have to get up and stir it, heh heh.
- Brush a baking pan with oil (you can aluminum foil it first if you want). Spread out the chicken evenly in the pan. Pour some marinade over the chicken.
- Bake in a moderate oven 35 to 40 min or until cooked. Baste frequently with marinade and pan juices. Broil briefly after cooking if you would like them brown and crispy instead of saucy and sticky, your choice.
- Remove from oven, quickly brush any remaining marinade over the chicken wings ( I think I would cook it first, I don't think the raw chicken thing was a big deal in 1990). Serve on a plate with lots of napkins!
Nutrition Facts : Calories 530.3, Fat 36.3, SaturatedFat 10.2, Cholesterol 174.8, Sodium 836.6, Carbohydrate 4.8, Fiber 0.2, Sugar 3.8, Protein 42.9
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
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 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
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
STICKY CHINESE CHICKEN WINGS
Chinese style chicken wings with a delicious twist, made using just 5 ingredients. They make a tasty lunch or make a batch to share with friends
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
- Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.
Nutrition Facts : Calories 324 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Protein 16 grams protein, Sodium 3.57 milligram of sodium
CHINESEY CHICKEN WINGS
This economical main dish can be baked a little quicker if you prefer. Try 375 degrees for 1 hour if you are in a hurry. This recipe comes from the Garlic Lovers Cookbook. Gilroy,CA the garlic capital of the world.
Provided by Barb G.
Categories Chicken
Time 2h50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Cut tips from chicken wings and reserve for another use.
- Cut remaining wings in half at joint.
- Rinse chicken and pat dry.
- Put in ungreased,shallow baking pan in single layer.
- Sprinkle with salt and pepper.
- Mix together in a small jar the remaining ingredients; cover and shake well.
- Pour over wings.
- Cover pan with foil and bake 2 hours at 325 degrees.
- Remove foil, reduce heat to 300 degrees and continue baking another 30 minutes, basting with drippings every 10 minutes.
- When wings are brown remove and drain on papper towels.
- Serve hot or cold.
Nutrition Facts : Calories 889.2, Fat 54.4, SaturatedFat 15.3, Cholesterol 262.2, Sodium 1260.7, Carbohydrate 33.6, Fiber 0.2, Sugar 31.9, Protein 64.5
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