Chinese Chicken Wings
Dear Recipe Goldmine Close friends,
I ultimately got this recipe down! As some of you could know, I didn't get it around the 1st try (sob, incorrect ratios and lots of leftovers); it proved to become elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took 4 times--LOL).
The components within this recipe are basic and the wings are delicious (even my daughter, who in no way eats flappers (the bony part of the wing, asked for seconds). If you don't consist of them inside a main meal, they would most likely make tasty party appetizers. Hope you enjoy 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to try a Chinese fried wing recipe. One more elderly Chinese lady gave me a recipe orally, but with no ratios. I will see if there are many leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
3 tablespoons brown sugar *
* Mix this with SOY SAUCE until partially dissolved.
Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and becoming careful to not burn garlic.
Subsequent, add wings and cook for few minutes till light brown. Also it's critical during this component of cooking cycle to make certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Subsequent, pour rice wine over wings and stir them for 1-2 minutes prior to adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire just a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every single three minutes or so. It truly is Very Crucial to produce certain that if you stir, the wings on the bottom of the wok are stirred towards the prime so that the sauce flavor is going to be evenly distributed.
At the finish of the 20 minute simmering cycle, take away lid from wok and turn up heat a little bit. Stir wings each and every minute or so. Cook wings until they have glazed look (about five to 10 minutes). Serve with white rice.
NOTE: Any further sauce leftover in wok may be spooned over rice. You can also most likely make complete chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to enable flavors to penetrate meaty element of wing).
Dear Recipe Goldmine Close friends,
I ultimately got this recipe down! As some of you could know, I didn't get it around the 1st try (sob, incorrect ratios and lots of leftovers); it proved to become elusive like that Chinese lemon chicken recipe I posted on TSR a couple of months ago (took 4 times--LOL).
The components within this recipe are basic and the wings are delicious (even my daughter, who in no way eats flappers (the bony part of the wing, asked for seconds). If you don't consist of them inside a main meal, they would most likely make tasty party appetizers. Hope you enjoy 'em.
Regards,
Cookin' Dad
P.S. Next, I'm going to try a Chinese fried wing recipe. One more elderly Chinese lady gave me a recipe orally, but with no ratios. I will see if there are many leftovers when I make them (LOL).
30 chicken wings (flappers only)
2 tablespoons cooking oil
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/4 cup minced green onions
1/8 teaspoon red pepper flakes
2/3 cup rice wine
1 cup soy sauce
3 tablespoons brown sugar *
* Mix this with SOY SAUCE until partially dissolved.
Heat wok and add oil. When oil is hot, add garlic, ginger, green onions and red pepper flakes. Fry for about 15-20 seconds, stirring and becoming careful to not burn garlic.
Subsequent, add wings and cook for few minutes till light brown. Also it's critical during this component of cooking cycle to make certain wings get coated with garlic, ginger, red pepper flakes and green onion.
Subsequent, pour rice wine over wings and stir them for 1-2 minutes prior to adding the brown sugar/soy sauce mixture. Stir for about 1 minute to make sure wings are evenly coated. Turn down fire just a little, cover wok and simmer wings for about 20 minutes, removing lid and stirring every single three minutes or so. It truly is Very Crucial to produce certain that if you stir, the wings on the bottom of the wok are stirred towards the prime so that the sauce flavor is going to be evenly distributed.
At the finish of the 20 minute simmering cycle, take away lid from wok and turn up heat a little bit. Stir wings each and every minute or so. Cook wings until they have glazed look (about five to 10 minutes). Serve with white rice.
NOTE: Any further sauce leftover in wok may be spooned over rice. You can also most likely make complete chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to enable flavors to penetrate meaty element of wing).
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