Red Cooked Chicken Wings Recipes
RED-COOKED CHICKEN
Steps:
- Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat. Cook until meat is tender, about 10 minutes.
- Transfer chicken to a serving bowl and keep warm, covered.
- Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
- Pour sauce over chicken and sprinkle with scallions.
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- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper. Pat the wings dry with paper towels.
- Season the wings generously with salt and pepper. You can do this by placing them in a bowl and seasoning them with salt and pepper or as I do by placing them all on the prepared baking sheet, season with salt and pepper then toss well. Arrange them on the baking sheet so that they're in a single layer. Bake for about 40 to 45 minutes or until they're golden crisp.
- While the wings are baking, prepare the chimichurri sauce by placing all the sauce ingredients into a food processor or blender and pulse a few times until everything is finely chopped.
- Transfer the chicken wings to a large bowl then pour as much of the chimichurri sauce over the wings as you wish and toss well, then serve.
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