Beijing Chicken Wings, a classic Chinese dish, are a delectable appetizer or main course that tantalizes taste buds with its unique blend of sweet, savory, and tangy flavors. Hailing from the vibrant streets of Beijing, these chicken wings are renowned for their crispy exterior, tender interior, and addictive sauce. Whether you are a seasoned cook or a culinary novice, this article will guide you through the process of creating mouth-watering Beijing Chicken Wings in the comfort of your own kitchen. With step-by-step instructions and a carefully curated selection of ingredients, you will learn how to achieve the perfect balance of flavors and textures that make this dish a culinary delight.
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MI ZHI JI CHI CHUAN (BEIJING CHICKEN WINGS)
This recipe is from deep in the hutongs of Old Beijing, down an alley filled with smoky barbecue carts selling food in the night markets.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 682.3, Fat 52.1, SaturatedFat 12.8, Cholesterol 174.8, Sodium 1507.6, Carbohydrate 7.5, Fiber 0.8, Sugar 3.5, Protein 44.8
BEIJING CHICKEN WINGS
Categories Chicken Appetizer Dinner Grill/Barbecue
Number Of Ingredients 12
Steps:
- Stir together 1/4 cup soy, 1 tbsp peanut oil, half peppercorns, 2 tsp black pepper, honey, sesame oil, 2/3 garlic, scallions, ginger and salt to taste. Add wings and coat. In fridge at least 4 hours.
- Set grill to high, turn off burner on one side. Thread wings on a skewer lengthwise, 2 to a skewer. Strain marinade into saucepan, discarding solids. Bring to boil and remove from heat. Brush chicken with peanut oil and season with salt and pepper. Grill on hottest part of grill brushing with marinade and turning til charred in spots about 12-15 minutes. Move to cooler section if start to burn to finish cooking.
- Whisk remaining soy, peppercorns, garlic, vinegar and sesame Chile oil in bowl and drizzle over wings.
GRANDMOTHER'S CHINESE CHICKEN WINGS
Provided by Andrew Zimmern
Categories appetizer
Time 45m
Yield 4 to 6 as an appetizer
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
CHINESE CHICKEN WINGS
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
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
SICHUAN CHICKEN WINGS
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder - this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
- Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
- Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.
Nutrition Facts : Calories 310 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 5.5 milligram of sodium
CHINESE CHICKEN WINGS
Really good, simple recipe! Really yummy wings. I never have any leftovers. Marinating time is added in prep time.
Provided by ciao4293
Categories Lunch/Snacks
Time 9h
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Add wings and marinate overnight.
- (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.
OVEN-BAKED CHICKEN WINGS
This is my favorite way to eat oven-baked Buffalo chicken wings. Tons of flavor! Serve with blue cheese dressing on the side.
Provided by Derek H
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
- Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet.
- Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes.
- While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes.
- Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.
Nutrition Facts : Calories 259 calories, Carbohydrate 10.3 g, Cholesterol 62.3 mg, Fat 19.2 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 9.4 g, Sodium 760.5 mg, Sugar 3.3 g
BERBERE SPICE CHICKEN WINGS RECIPE BY TASTY
Here's what you need: paprika, salt, cayenne, ground fenugreek, ground ginger, onion powder, ground cardamom, ground nutmeg, garlic powder, ground cloves, ground cinnamon, allspice, chicken drumettes, flour, baking powder, cornstarch, unsalted butter
Provided by Rie McClenny
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the paprika, salt, cayenne, fenugreek, ginger, onion powder, cardamom, nutmeg, garlic powder, cloves cinnamon, and allspice. Mix well.
- Save two tablespoons of spice mix. Set aside.
- Add the chicken drumettes to the bowl with the spice mixture and toss to coat evenly. Marinate in the fridge at least 30 minutes, up to overnight.
- In a small bowl, combine the flour, baking powder, and cornstarch. Sprinkle the flour mixture over the marinated chicken. Toss them until well-coated.
- Preheat the oven to 425˚F (220˚C).
- Place the chicken on a wire rack set over a parchment paper-lined baking sheet. Bake them for 30-40 minutes or chicken is slightly browned.
- In a small saucepan, melt the butter. Once the butter is melted, add the reserved 2 tablespoons spice mix and stir to combine.
- Drizzle the spice butter mixture over the drumettes.
- Enjoy!
Nutrition Facts : Calories 447 calories, Carbohydrate 21 grams, Fat 29 grams, Fiber 3 grams, Protein 25 grams, Sugar 0 grams
Tips:
- Use fresh, high-quality chicken wings: Fresh wings will have a better flavor and texture than frozen wings.
- Marinate the chicken wings for at least 30 minutes: This will help the wings to absorb the flavors of the marinade and make them more tender.
- Use a combination of wet and dry ingredients in the marinade: Wet ingredients, such as soy sauce, honey, and vinegar, will help to flavor the wings, while dry ingredients, such as garlic powder, onion powder, and paprika, will add complexity to the flavor.
- Cook the wings until they are crispy on the outside and cooked through on the inside: This will usually take about 15-20 minutes in a preheated oven set to 400 degrees Fahrenheit.
- Serve the wings with your favorite dipping sauce: Popular choices include ranch dressing, honey mustard, and barbecue sauce.
Conclusion:
Beijing chicken wings are a delicious and easy-to-make appetizer or main course. With a crispy exterior and a tender, juicy interior, these wings are sure to be a hit at your next party or gathering. By following the tips and tricks in this article, you can create Beijing chicken wings that are sure to impress your friends and family.
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