Chinese Takeout Chicken Wings Recipes

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

CHINESE CHICKEN WINGS

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.

DAD'S CHINESE CHICKEN WINGS

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.