Oriental Chicken Wings Hot and Garlicky Wings Mandarin
Chicken Wings
I have used these three recipes plus the old standby from
the Franks Hot Sauce bottle. margarine or butter and hot
sauce. you do the proportions to the taste you want. start
at 1/8 cup to 1/4 lb of butter. Tim
Oriental Chicken Wings
1 lb (500 g) chicken wings, cut into individual joints 1 cup
(250 ml) chicken broth
1/4 cup (60 ml) soy sauce 1 Tbsp (15 ml) sesame oil 1 Tbsp
(15 ml) finely chopped fresh ginger 1 tsp (5 ml) molasses
or brown sugar 1 clove garlic, finely chopped 1 whole star
anise*, optional
* Available in the spice section of finer supermarkets and
Oriental specialty shops.
Place the chicken wings in a large skillet or pot in a
single later. Add the remaining ingredients and bring to a
boil. Reduce the heat and simmer for 30 to 40 minutes
uncovered, until the liquid is reduced to a syrup-like
consistency. May be served immediately, or refrigerated and
served at room temperature. The flavor improves after a day
in the refrigerator. Serves 4 to 6 as a dinner buffet item.
Bon Appetit from the Chef and staff at World Wide Recipes
Hot and Garlicky Wings
Servings: 2 pounds.
What you need:
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 2 pounds
chicken wings 3 heads fresh garlic 1 cup plus 1 tablespoon
olive oil 10 to 15 drops Tabasco sauce 1 cup Parmesan
cheese grated 1 cup Italian-style bread crumbs 1 teaspoon
black pepper
Preheat oven to 375 degrees. Disjoint chicken wings,
discarding tips. Rinse and pat dry. Set aside. Separate
garlic into cloves and peel. Place garlic, olive oil and
Tabasco in blender or food processor and puree. Combine
Parmesan, bread crumbs and pepper. Dip wings in the garlic
puree and roll in bread crumb mixture, one at a time,
coating thoroughly. Coat a shallow non-stick baking pan with
oil and add wings in a single layer. Drizzle with remaining
garlic puree and sprinkle with any remaining crumb mixture.
Bake for 45-60 minutes until brown and crisp.
Mandarin Chicken Wings
My mother's recipes for Chinese Chicken Wings
10 oz Soy Sauce 2 teaspoons fresh ginger or 1 teaspoon
ground ginger 2 cloves garlic, minced
1/3 cup brown sugar 1 teaspoon dark mustard 24 chicken wings
garlic powder
Mix soy, ginger, garlic, brown sugar and mustard well.
Separate chicken wings, discarding tips. Marinate wings in
sauce 2 hours.Drain, reserving sauce. Bake 1 1/2 hours at
350 F, turning and basting frequently. Sprinkle with garlic
powder. Broil a few minutes, until crisp.
Mom's comments: Make stock with the wing tips The garlic
powder and broiling is really not necessary - we've never
done it, and they're still very good.
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