Best 4 Chinese Honey Soy Braised Chicken Wings Mut Jup Mun Gai Yik Recipes
Chinese Honey Soy Braised Chicken Wings, also known as Mut Jup Mun Gai Yik, is a delectable dish that combines the sweet and savory flavors of honey and soy sauce for a lip-smacking experience. Originating from the bustling streets of Hong Kong, this dish has become a popular appetizer or main course in many Chinese restaurants and households worldwide. The tender chicken wings are coated in a rich and flavorful marinade, then braised to perfection, resulting in a crispy exterior and a moist, succulent interior. Whether you are a seasoned chef or a home cook looking for an exciting new recipe, this guide will take you through the steps of creating this irresistible dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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
CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
Provided by tigerduck
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- Add soy, honey, wine or sherry, garlic and ginger, stir well.
- Reduce heat to low, cover and simmer about 30 minutes or until tender.
- Stir frequently towards end of cooking and make sure the sweet does not burn.
- Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- Note: This recipe can use a whole chicken, cut up, instead of only the wings.
BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS
MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut wings intp three pieces (save tips for making stock).
- Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
- Add Soy, Honey, Wine, Garlic and Ginger, stir well.
- Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
- Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
- Serve warm or at room temperature.
CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)
Provided by รก-24894
Number Of Ingredients 7
Steps:
- Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.
Tips:
- Choose the right chicken wings: Use fresh, large chicken wings for the best results. Avoid frozen or thawed chicken wings, as they will not be as tender.
- Marinate the chicken wings overnight: This will allow the flavors to penetrate the chicken and make them more flavorful. If you don't have time to marinate the chicken wings overnight, you can marinate them for at least 30 minutes.
- Cook the chicken wings on a low heat: This will help to prevent the chicken wings from burning or drying out.
- Use a meat thermometer to check the internal temperature of the chicken wings: The chicken wings are done when they reach an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken wings immediately: Honey soy chicken wings are best served hot and fresh. You can garnish them with green onions, sesame seeds, or chili peppers.
Conclusion:
Honey soy chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their sweet and savory flavor, these chicken wings are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and impressive dish to serve, give honey soy chicken wings a try.
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