Lacquered 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

STICKY CHINESE CHICKEN WINGS



Sticky Chinese Chicken Wings image

Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Finger Food     Main     Party Food     Snacks

Time 1h

Number Of Ingredients 17

1.5 kg /3 lb chicken wings (, cut into drumettes and wingettes (Note 1))
1/2 tsp sesame oil (, toasted )
2 tbsp lemon juice
2 tbsp Chinese cooking wine ((Shaoxing wine, sub Mirin, dry sherry))
2 tbsp soy sauce (, light or all purpose)
2 tbsp brown sugar or honey
1 1/2 tbsp hoisin sauce
1 1/2 tbsp oyster sauce
1/4 cup ketchup (or Aussie tomato sauce)
1 tbsp chilli garlic sauce (or sambal oelek (adjust spiciness to taste))
4 cloves garlic (, minced)
1 tbsp ginger (, finely grated)
1/2 tsp five spice powder
Finely sliced shallots/scallions
Sesame seeds
Coriander/cilantro leaves
Finely sliced fresh chili

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!

Nutrition Facts : ServingSize 207 g, Calories 362 kcal, Carbohydrate 8 g, Protein 50.2 g, Fat 13.1 g, SaturatedFat 3.6 g, Cholesterol 152 mg, Sodium 798 mg, Sugar 5.3 g

SPICY LACQUERED CHICKEN WINGS



Spicy Lacquered Chicken Wings image

Here is a remarkably sophisticated though dead simple take on classic dude food: chicken wings that work just as well in front of a football game on the television as at a Chinese New Year party. They are sweet, spicy, sticky, fragrant and full-flavored, and they have a fine, shiny lacquered coat. Top with a scallion and cucumber relish spiked with roasted peanuts, sesame oil and hot red peppers. A bed of sliced juicy navel oranges can serve as a foil to the spicy heat.

Provided by David Tanis

Categories     appetizer

Time 1h

Yield 4 to 6 servings (18 to 20 wings)

Number Of Ingredients 17

3 pounds meaty chicken wings, tips removed
Salt
3 tablespoons soy sauce
3 tablespoons rice wine or sherry
3 tablespoons brown sugar
1 tablespoon grated ginger
6 garlic cloves, minced
1/2 teaspoon five-spice powder
1/4 teaspoon cayenne pepper
1/2 teaspoon grated orange zest
1 small cucumber, diced (about 1 cup)
6 scallions, slivered
2 or 3 small hot red chiles, very thinly sliced (or hot green chiles), optional
2 tablespoons crushed roasted peanuts
1 teaspoon sesame oil
1 handful cilantro leaves
2 navel oranges, sliced

Steps:

  • Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
  • Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
  • Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 769 milligrams, Sugar 9 grams, TransFat 0 grams

TRINI-CHINESE CHICKEN



Trini-Chinese Chicken image

Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

8 to 10 chicken thighs, legs and wings,about 2 1/2 to 3 pounds total
2 tablespoons five-spice powder
3 limes
3 tablespoons soy sauce
1 2-inch knob ginger root, peeled andminced
1/2 cup neutral oil, like canola or grapeseed
2 tablespoons sesame oil
1/2 cup oyster sauce
1 to 3 tablespoons Scotch-bonnet-peppersauce, ideally Matouk's Soca, to taste
Freshly ground black pepper
1/4 cup chopped scallions, for garnish.

Steps:

  • In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  • Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
  • Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
  • Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 44 grams, Carbohydrate 10 grams, Fat 60 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE



Fried Chicken Wings, Chinese Takeout-Style image

Chinese take-out fried chicken wings are the same as regular old fried chicken, right? Wrong. This fried chicken wings recipe is a special family recipe.

Provided by Bill

Categories     Chinese takeout

Time 2h20m

Number Of Ingredients 13

10 whole chicken wings ((washed and pat dry))
1/8 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 egg
1 tablespoon cornstarch
2 tablespoons all purpose flour
oil ((for frying))

Steps:

  • Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
  • Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
  • After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
  • Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
  • Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
  • Drain on paper towels or a cooling rack, and serve with hot sauce!

Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Protein 10 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 375 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHINESE FIVE SPICE LACQUERED CHICKEN



Chinese Five Spice Lacquered Chicken image

A wonderful recipe adapted from Food Network Kitchens cookbook. Chicken is universally cooked all over the globe. Try this Chinese version!

Provided by Sharon123

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 chicken, trimmed of excess fat, giblets removed (3-4 pound)
3 scallions, cut in 4 pieces (white and green parts used)
6 slices fresh ginger (1/4-inch)
1 strip orange zest (1x3-inch)
2 teaspoons peanut oil
2 teaspoons toasted sesame oil
2 teaspoons honey
1 teaspoon soy sauce
2 teaspoons five-spice powder
1/2 cup soy sauce
1/4 cup rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon orange zest, finely grated
1/2 teaspoon fresh ginger, peeled and grated
1 small garlic clove, minced
1 scallion, thinly sliced (white and green parts)

Steps:

  • Chicken:.
  • Preheat oven to 425*F.
  • Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
  • Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
  • Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
  • To make sauce:.
  • Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
  • Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!

Nutrition Facts : Calories 596.5, Fat 41.5, SaturatedFat 10.9, Cholesterol 172.5, Sodium 2258.9, Carbohydrate 7, Fiber 0.8, Sugar 3.9, Protein 47.1

LACQUERED CHICKEN WINGS



Lacquered Chicken Wings image

Make and share this Lacquered Chicken Wings recipe from Food.com.

Provided by Lvs2Cook

Categories     Chicken

Time 1h50m

Yield 24 wings

Number Of Ingredients 3

12 large chicken wings
1/2 cup soy sauce
1/2 cup packed dark brown sugar

Steps:

  • Preheat oven to 350º.
  • Cut off wing tips and throw away. Cut wings into 2 pieces.
  • Place wings in a shallow roasting pan.
  • Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator.
  • Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes.
  • These need to be watched carefully and basted often so that they don't burn.

Nutrition Facts : Calories 75.3, Fat 3.9, SaturatedFat 1.1, Cholesterol 18.9, Sodium 354.8, Carbohydrate 4.8, Fiber 0.1, Sugar 4.5, Protein 5.1

DAD'S CHINESE CHICKEN WINGS



Dad's Chinese Chicken Wings image

Provided by Nina Simonds

Categories     Chicken     Garlic     Ginger     Appetizer     Marinate     Roast     Kid-Friendly     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Chinese Marinade:
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained

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.

PEACH-LACQUERED CHICKEN WINGS



Peach-Lacquered Chicken Wings image

Provided by Melissa Roberts

Categories     Chicken     Ginger     Appetizer     Broil     Picnic     Super Bowl     Kid-Friendly     Quick & Easy     Dinner     Poker/Game Night     Jam or Jelly     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3 garlic cloves
1 (3-inch) piece peeled ginger, coarsely chopped
2/3 cup peach or apricot preserves or jam
1/3 cup soy sauce
2 tablespoons water
1/4 teaspoon hot red-pepper flakes
4 pounds chicken wings, tips removed if desired

Steps:

  • Preheat broiler.
  • With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
  • Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
  • Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
  • Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
  • Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

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BAKED TERIYAKI HONEY LACQUERED CHICKEN WINGS | METIREMENT
2017-01-29 Put the wings back in the oven and after 10 minutes switch the pans. Cook for 10 more minutes to allow the honey to crisp over the outside of the wings. Finely slice the white …
From metirementblog.com
Cuisine Chinese
Category Appetizer
Servings 10
Total Time 1 hr 20 mins
  • Prepare the wings by removing the pointed pieces of the wing and discarding them. Leave the remainder of the wings intact so that they stay juicier when baked at high heat.
  • Slice the green parts of the scallions into thin slices and refrigerate the white sections until ready to serve. Chop off the stems of the bunch of cilantro and chop the stems. Refrigerate the cilantro leaves until ready to serve.
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