Mi Zhi Ji Chi Chuan Beijing Chicken Wings Recipes

SPICY CHINESE CHICKEN WINGS

Steps:

• Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
• Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

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.

MI ZHI JI CHI CHUAN (BEIJING CHICKEN WINGS)

Steps:

• Stir together 1/4 cup soy, 1 tbsp peanut oil, half the Sichuan peppercorns, black pepper, honey, toasted sesame oil, 2/3 of the minced garlic, scallions, ginger, and pinch of salt in a bowl.
• Add chicken wings and toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
• Heat a charcoal grill or set a gas grill to high. When hot, bank coals or turn off burner on one side.
• While grill is heating up, remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer and set aside.
• Strain marinade into a 1 qt saucepan, discarding solids, Bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper.
• Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through (12-15 minutes). If outside starts to burn before wings are cooked, move to cooler section of grill until done.
• Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl and drizzle over wings on serving platter.

MI ZHI JI CHI CHUAN (BEIJING CHICKEN WINGS)

Steps:

• 1. Stir together ¼ cup soy, 1 tbsp. peanut oil, half the Sichuan peppercorns, 2 tsp. black pepper, honey, toasted sesame oil, ⅔ garlic, scallions, ginger, and salt in a bowl. Add chicken wings; toss to coat. Cover and refrigerate at least 4 hours or up to overnight. 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer; set aside. Strain marinade into a 1-qt. saucepan, discarding solids; bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper. Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through, 12-15 minutes. If outside starts to burn before wings are cooked, move to cooler section of grill until done. Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl; drizzle over wings.

BEIJING CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
• Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
• Refrigerate 8 hours or overnight, turning bag occasionally.
• Reserving marinade, remove chicken and place on rack of broiler pan.
• Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
• Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.