Recipe: Chinese Roasted Chicken Wings

Chinese Chicken Wings

Dear Recipe Goldmine Friends,

I finally got this recipe down! As a number of you could know, I didn’t get it on the first try (sob, wrong ratios and a lot of leftovers); it proved to be elusive like that Chinese lemon chicken recipe I posted on TSR a few months ago (took 4 times–LOL).

The components within this recipe are simple and also the wings are scrumptious (even my daughter, who never ever eats flappers (the bony element in the wing, asked for seconds). If you don’t include them inside a main meal, they would most likely make tasty celebration appetizers. Hope you enjoy ’em.


Cookin’ Dad

P.S. Next, I am going to try a Chinese fried wing recipe. Yet another elderly Chinese lady gave me a recipe orally, but with no ratios. I will see if there are many leftovers when I make them (LOL).

30 chicken wings (flappers only)

two tablespoons cooking oil

1 tablespoon finely minced ginger

1 tablespoon finely minced garlic

1/4 cup minced green onions

1/8 teaspoon red pepper flakes

2/3 cup rice wine

1 cup soy sauce

3 tablespoons brown sugar *

* Mix this with SOY SAUCE till partially dissolved.

Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and being careful to not burn garlic.

Next, add wings and cook for handful of minutes until light brown. Also it truly is crucial during this part of cooking cycle to make positive wings get coated with garlic, ginger, red pepper flakes and green onion.

Next, pour rice wine more than wings and stir them for 1-2 minutes prior to adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated. Turn down fire just a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring each 3 minutes or so. It really is Really Critical to produce sure that once you stir, the wings around the bottom in the wok are stirred to the leading to ensure that the sauce flavor will probably be evenly distributed.

At the finish in the 20 minute simmering cycle, take away lid from wok and turn up heat just a little bit. Stir wings every single minute or so. Cook wings till they have glazed look (about five to 10 minutes). Serve with white rice.

NOTE: Any added sauce leftover in wok can be spooned more than rice. You might also most likely make entire chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to allow flavors to penetrate meaty part of wing).

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