GRANDMOTHER'S CHINESE CHICKEN WINGS
My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/
Provided by Sharon123
Categories Chicken
Time 45m
Yield 4-6 appetizers
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, hoisin 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(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes 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.
SIERRA'S GRANDMA'S SECRET BUFFALO WING SAUCE
Provided by Food Network
Categories condiment
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
- Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
- Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
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.
CARAMELIZED CHICKEN WINGS
Yummy chicken wings that are so easy to fix on the stove top or in an electric skillet.
Provided by Shannon Patrick Koller
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 22.4 g, Cholesterol 141.7 mg, Fat 32.4 g, Fiber 0.5 g, Protein 36.2 g, SaturatedFat 8.8 g, Sodium 962.5 mg, Sugar 20.3 g
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
GRANDMA'S BOILED CHICKEN
This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth.
Provided by Sandy in Oklahoma
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken well. Place all ingredients in large pot. Cover with water.
- Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
- When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
- Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.
CHICKEN WINGS (GRANDMA'S) RECIPE
Provided by evonne27
Number Of Ingredients 6
Steps:
- PREHEAT OVEN TO 350* In small bowl, mix maple syrup, soy sauce, italian dressing, salt and pepper and garlic. Put wings in large bowl and pour the liquid over wings. Seal with saran wrap and put in refrigerator overnight. Put wings in broiler pan and pour the liquid over the wings. Don't completely cover wings with juice. Put in oven and bake for 1 1/2 hours or until all liquid is absorbed. *Watch carefully, once liquid is gone they will burn quickly.
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GRANDMOTHER'S CHINESE CHICKEN WINGS - RECIPE - OH, THAT'S GOOD!
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5/5 (1)Category Appetizer, SnackCuisine American, ChineseCalories 414 per serving
- Place a 14-inch nonstick sauce pan or large wok over high heat. Add the sunflower oil and heat until it glistens. Add the chicken and sear to golden brown. Add the water, sake, soy sauce, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick to a small bowl and stir to mix. Pour the sauce over the hot chicken in the pan. Bring back up to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, another 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds.Or emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. Garnish and serve.
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