Flight To Hong Kong Chicken Wings Recipes

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FLIGHT TO HONG KONG CHICKEN WINGS



Flight to Hong Kong Chicken Wings image

Healthier chicken wings that are baked, not fried, but still delicious. Prep time doesn't include marinading time because you can marinate 10 minutes to 24 hours.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 cup light soy sauce
1 cup rice wine
1 cup water
10 green onions, trimmed and sliced into 2 inch pieces and then smashed lightly
10 cloves garlic, peeled and smashed lightly
2 -3 inches ginger, peeled,cut into chunks and smashed a bit
3 lbs chicken wings, rinsed and drained

Steps:

  • Combine all ingredients, except chicken wings, together in a saucepan and heat to boiling; reduce heat to low and simmer for 10 minutes, then let cool slightly.
  • Cut the wings by slicing the drumettes from the rest of the wing (I leave the tip on, some people like those) and place the pieces in a bowl and pour the warm marinade over them; marinate for several hours or, preferably, overnight, in the fridge.
  • Preheat your oven to 500°; line a jelly-roll pan (cookie sheet with sides) with foil (I use that new, nonstick foil, it's great), spray with non-stick spray, and arrange the wings in a single layer, use an extra sheet if necessary.
  • Brush wings liberally with marinade then roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges.
  • You can serve these hot, cold or room temperature and they're delicious, or serve as part of a main meal with rice and a vegetable.

GRILLED CHICKEN WINGS WITH HONG KONG SPICES / SHEK O WINGS



Grilled Chicken Wings With Hong Kong Spices / Shek O Wings image

Number Of Ingredients 7

12 chicken wings, whole (2 1/2 to 3 pounds)
1/2 cup soy sauce
1/3 cup honey
1 tablespoon ginger, minced, fresh
3 cloves garlic, minced
3 scallion, very finely chopped
2 teaspoons Chinese five-spice powder

Steps:

  • 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.2. Combine the soy sauce, honey, ginger, garlic, scallions, and five-spice powder in a large bowl and whisk until the honey is dissolved. Set aside about half the marinade in a small covered bowl and refrigerate until ready to grill. Add the wings to the remaining marinade and turn to coat completely. Cover and let marinate, in the refrigerator, for at least 6 hours but preferably 24, turning the wings occasionally.3. Preheat the grill to medium-high.4. When ready to cook, drain the chicken wings, then thread each wing on a skewer, running the skewer through all three sections to hold the wing open as wide as possible. Oil the grill grate and arrange the wings on the hot grate. Grill, turning with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all, brushing the wings as they cook with the reserved marinade. Don't baste during the last 3 minutes of grilling.5. Transfer the wings to a serving platter and serve at once.Makes 12 whole wings serves 4 to 6 as an appetizer

Nutrition Facts : Nutritional Facts Serves

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