Jade Red Wings Recipes

RED-COOKED CHICKEN WINGS

Red-Cooked Chicken Wings image

Categories Chicken Ginger Braise Fry Super Bowl Anise Cinnamon Gourmet

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup water
1/2 cup soy sauce
1/4 cup medium-dry Sherry
1/4 cup firmly packed dark brown sugar
1 tablespoon rice vinegar
two 3-inch cinnamon sticks
1 tablespoon star anise, crushed lightly with the flat side of a heavy knife
2 slices of fresh gingerroot, each about the size of a quarter, flattened with the flat side of a heavy knife
2 scallions, flattened with the flat side of a heavy knife, plus 1/4 cup minced scallion
2 pounds chicken wings (about 10)
vegetable oil for deep-frying
1 teaspoon cornstarch dissolved in 1 tablespoon water
cooked rice as an accompaniment

Steps:

In a large saucepan combine the broth, the water, the soy sauce, the Sherry, the brown sugar, the vinegar, the cinnamon sticks, the star anise, the gingerroot, and the flattened scallions, bring the liquid to a boil, and simmer the mixture for 20 minutes. Cut off the wing tips, reserving them for another use such as stock if desired, halve the wings at the joint, and pat them dry. In a large deep fryer or large deep kettle heat 2 inches of the oil to 375°F. on a deep-fat thermometer and in it fry the wings, 5 pieces at a time, for 5 to 8 minutes, or until they are golden and crisp. Transfer the wings with a slotted spoon as they are fried to paper towels to drain and make sure the oil returns to 375°F. before adding each new batch. Add the wings to the soy-sauce mixture and braise them, covered, over moderately low heat for 45 minutes. Stir the cornstarch mixture, stir it into the braising liquid, and simmer the mixture for 1 minute, or until it is thickened. Serve the wings with the sauce over the rice, sprinkle with the minced scallion.

CRISPY GRILLED WINGS

Crispy Grilled Wings image

My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 20 pieces.

Number Of Ingredients 8

Ingredients

2 pounds chicken wings
1 tablespoon olive oil
2 tablespoons cornstarch
1-1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Steps:

Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

JAPANESE CHICKEN WINGS

Japanese Chicken Wings image

Chicken wings are egged and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic powder and salt. Delicious, sticky chicken wings!

Provided by TLTRN

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
½ cup white vinegar
½ teaspoon garlic powder, or to taste
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 51.4 g, Cholesterol 158.2 mg, Fat 44.3 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 23.2 g, Sodium 1112.5 mg, Sugar 33.6 g

PETE'S KICKED-UP JAPANESE WINGS

Pete's Kicked-Up Japanese Wings image

This is one of my favorite recipes for wings. Serve over white rice with remaining sauce spooned on top. Please try it and tell me what you think!

Provided by Chef Daddy Pete

Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes

Time 4h45m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup Japanese soy sauce
1 cup tightly packed brown sugar
½ cup pineapple juice
¼ cup sake
¼ cup rice vinegar
8 cloves garlic, crushed
1 tablespoon grated ginger
1 teaspoon monosodium glutamate (MSG)
½ teaspoon Korean red pepper flakes
½ teaspoon toasted sesame seeds
2 pounds chicken wings

Steps:

Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red pepper flakes, and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
Preheat grill for medium heat and lightly oil the grate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes per side.
Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 44.1 g, Cholesterol 32.2 mg, Fat 3.3 g, Fiber 0.6 g, Protein 14.7 g, SaturatedFat 0.9 g, Sodium 2534.2 mg, Sugar 39 g

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