KOWLOON'S CHINESE CHICKEN WINGS
These are delicious hot, spicy wings. Good enough to fly away on!
Provided by Nicole
Categories Appetizers and Snacks Meat and Poultry Chicken
Yield 11
Number Of Ingredients 8
Steps:
- FOR MARINADE: Combine the salt, sugar, water, soy sauce, gin and ginger. Put mixture in a zipper style plastic bag, add chicken and marinate for 24 hours or as long as possible, turning bag frequently.
- In a large skillet over medium high heat fry marinated chicken wings in hot oil until golden brown, about 8 minutes each side. Ready to serve!
Nutrition Facts : Calories 362.5 calories, Carbohydrate 3 g, Cholesterol 95.3 mg, Fat 27.8 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 6.6 g, Sodium 2485.3 mg, Sugar 2.4 g
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
CANDIED CHICKEN WINGS
My new favourite chicken wing recipe, I got this from my mother-in-law who is a great cook. This recipe works well if you boil the wings before adding the sauce and baking them... just reduce baking time accordingly. Can be doubled or halved easily with excellent results
Provided by EastCoastKate
Categories Lunch/Snacks
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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.
GLAZED CHICKEN WINGS
I received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.
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
SWEET CHILI-GLAZED CHICKEN WINGS
Easy to make Sweet Chili-Glazed Chicken Wings recipe
Categories Chicken Garlic Ginger Herb Poultry Appetizer Bake Super Bowl Summer Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Makes 4 First-Course or 2 Main-Course Servings
Number Of Ingredients 13
Steps:
- Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours.
- Preheat oven to 400°F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes.
- Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes.
- Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions.
SICHUAN CHICKEN WINGS
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder - this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
- Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
- Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.
Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 5.5 milligram of sodium
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
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.
FRIED SWEET-AND-SPICY CHICKEN WINGS
Steps:
- Stir the sweet chile sauce and sriracha together in a large bowl. You will be frying the wings and rolling them in this sauce while they're hot.
- Rinse the chicken wings in cold water, drain briefly and place in a shallow baking dish while still damp. Sprinkle the wings evenly with the tempura flour and massage until a thin batter forms.
- Heat the oil in a large 6-quart Dutch oven or heavy-bottom pot over high heat. Using a deep-fry thermometer, bring the temperature of the oil to 365 degrees F.
- Pour the cornstarch into a second large bowl. Dredge the chicken wings through the cornstarch, shake to remove any excess. Working in 3 batches, fry the wings until cooked through and golden brown, 8 to 10 minutes, turning them occasionally. The internal temperature of the chicken should be 165 degrees F.
- Drain the wings on paper towels briefly, then roll them in the prepared sauce. Serve hot.
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