Cantonese Chicken Wings Recipes

CHINESE CHICKEN WINGS

Chinese Chicken Wings image

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

Ingredients

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

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

GRANDMOTHER'S CHINESE CHICKEN WINGS

Grandmother's Chinese Chicken Wings image

Provided by Andrew Zimmern

Categories appetizer

Time 45m

Yield 4 to 6 as an appetizer

Number Of Ingredients 12

Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (see Cook's Note)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

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.

SICHUAN CHICKEN WINGS

Sichuan chicken wings image

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

Ingredients

800g chicken wings
1 tbsp baking powder
1½ tsp Sichuan peppercorns
1½ tsp chilli flakes
3 tbsp Shaoxing wine
1½ tbsp garlic and ginger paste
3 tbsp dark soy sauce
3 tbsp light soy sauce
1½ tsp sesame oil
3 tbsp palm sugar
chopped peanuts
chilli flakes

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

KOWLOON'S CHINESE CHICKEN WINGS

Kowloon's Chinese Chicken Wings image

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

Ingredients

3 pounds chicken wings
3 tablespoons salt
2 tablespoons white sugar
6 tablespoons water
6 tablespoons soy sauce
1 tablespoon gin
¼ teaspoon ground ginger
1 quart vegetable oil for frying

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

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