Steamed And Deep Fried Chicken Wings Recipes

Steps:

• Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.

Steps:

• Season chicken wings lightly with seasoned salt.
• Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.
• Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).
• Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

Steps:

• 1. Chop off bony wing tips with a cleaver then disjoint wings and slip out bones. Mince smoked ham stuff into wing cavities. 2. Arrange wing sections on a heatproof dish. Steam 40 minutes (see HOW-TO, _Steaming). Drain wings and let cool, then rub with soy sauce. 3. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling keep warm. 4. Mince ginger root then combine in a cup with water and the second quantity of soy sauce. In another cup, blend cornstarch, oyster sauce, sugar, salt, the remaining water and soy sauce to a paste. 5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium heat. Then stir in cornstarch paste to thicken. Add deep-fried wings only to reheat. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.