Chinese Style Chicken Wings
For the Marinated -
2 TBL Soy Sauce
2 TBL Sherry or blush wine
For the Sauce -
1/4 Cup Chicken Stock
1 TBL Sugar
1 TBL Rice Wine Vinegar
2 TBL Hoisin Sauce
1 tsp Sesame Oil
1 tsp Cornstarch
1 TBL Soy Sauce
1/2 tsp Ground Ginger
1 tsp Chinese 5 Spice
1 tsp Granulated Garlic Powder
Cut chicken into sections discard the tips
wash and pat them dry with a paper towel.
place chicken in the marinade and toss to coat them. If there's time let them sit for an hour before we starting to cook. If there isnt time, ten 5- 10 mins should be ok. remove the wings from the marinade and pat them dry. Now you can either deep fry the wings in oil (peanut oil is preferred) or you can bake them. the difference is slight but frying definitely tastes better, but makes more of a mess. if you are going to fry then cook the wings on high for 15 - 20 minutes or until they get golden brown, remove them from the oil, place them on paper towel. Discard the oil and wipe the pan.
While the wings are cooking, Mix all sauce ingredients together Stirring to make sure tht the sugar and cornstarch are dissolved.
Pour the sauce into into the pan and heat over med stirring until the sauce starts to bubble and thicken. once the sauce thickens, it should look like the thickness of BBQ sauce. place the wings into the pan and stir around to coat them for about 5 minutes. place a a platter and Y - U - M
Now if you decide to bake, preheat your oven to 350 degrees, no need to pat the marinade off, cook the wings for about 20 mins, take them out of the oven and toss them in a bowl with the thickened sauce, return them to the oven for about another 20 - 30 mins, cut one open to ensure they are done and we are back to
Y - U - M ! let me know what you think... these can be frozen after cooing and coating and just reheated in your microwave or oven. Bon A Petite'
For the Marinated -
2 TBL Soy Sauce
2 TBL Sherry or blush wine
For the Sauce -
1/4 Cup Chicken Stock
1 TBL Sugar
1 TBL Rice Wine Vinegar
2 TBL Hoisin Sauce
1 tsp Sesame Oil
1 tsp Cornstarch
1 TBL Soy Sauce
1/2 tsp Ground Ginger
1 tsp Chinese 5 Spice
1 tsp Granulated Garlic Powder
Cut chicken into sections discard the tips
wash and pat them dry with a paper towel.
place chicken in the marinade and toss to coat them. If there's time let them sit for an hour before we starting to cook. If there isnt time, ten 5- 10 mins should be ok. remove the wings from the marinade and pat them dry. Now you can either deep fry the wings in oil (peanut oil is preferred) or you can bake them. the difference is slight but frying definitely tastes better, but makes more of a mess. if you are going to fry then cook the wings on high for 15 - 20 minutes or until they get golden brown, remove them from the oil, place them on paper towel. Discard the oil and wipe the pan.
While the wings are cooking, Mix all sauce ingredients together Stirring to make sure tht the sugar and cornstarch are dissolved.
Pour the sauce into into the pan and heat over med stirring until the sauce starts to bubble and thicken. once the sauce thickens, it should look like the thickness of BBQ sauce. place the wings into the pan and stir around to coat them for about 5 minutes. place a a platter and Y - U - M
Now if you decide to bake, preheat your oven to 350 degrees, no need to pat the marinade off, cook the wings for about 20 mins, take them out of the oven and toss them in a bowl with the thickened sauce, return them to the oven for about another 20 - 30 mins, cut one open to ensure they are done and we are back to
Y - U - M ! let me know what you think... these can be frozen after cooing and coating and just reheated in your microwave or oven. Bon A Petite'
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