Grandmothers Chinese Chicken Wings Recipes

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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

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

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

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage )
2 -3 tablespoons mirin
3 tablespoons fish sauce (originally oyster sauce-can try with hoisin sauce)
4 large thin slices fresh ginger
1 -2 cloves star anise
1 dried hot chili pepper
1 cinnamon stick
shaved green onion, for garnish (julienne cut)
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, 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.

CHINESE CHICKEN WINGS



Chinese Chicken Wings image

These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)

Provided by ellie_

Categories     Chicken

Time 6h20m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 teaspoons szechwan pepper (I used the rainbow peppercorns that you put in a peppermill) or 2 teaspoons peppercorns (I used the rainbow peppercorns that you put in a peppermill)
1/4 cup sesame oil
1/4 cup peanut oil
2 tablespoons soy sauce
2 green onions, cut into 1-inch pieces and crushed
1 1/2 tablespoons orange peel, minced
1 tablespoon garlic, minced
2 tablespoons gingerroot, minced
3 lbs chicken wings (16)

Steps:

  • Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
  • Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
  • Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
  • Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
  • Refrigerate overnight (or at least 4 hours), turning once.
  • Bring chicken to room temperature.
  • Preheat broiler.
  • Broil 3 minutes or until golden (5-10 minutes).
  • Turn and continue broiling until done (5-10 minutes), basting with marinade.

Nutrition Facts : Calories 2028.1, Fat 163.4, SaturatedFat 39, Cholesterol 524.4, Sodium 1507.2, Carbohydrate 6.7, Fiber 1.7, Sugar 1, Protein 127.7

CHICKEN WINGS (GRANDMA'S) RECIPE



Chicken Wings (Grandma's) Recipe image

Provided by evonne27

Number Of Ingredients 6

1 5 lb bag of frozen,clipped, split chicken wings
1 1/2 cups maple syrup
4 tbsp. soy sauce
1 pint italian dressing
dash salt and pepper
garlic powder

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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