Best 4 Grandmothers Chinese Chicken Wings Recipes
Step into the realm of culinary delight as we embark on a journey to discover the secrets behind the most delectable "Grandmother's Chinese Chicken Wings." Prepare to tantalize your taste buds with a harmonious blend of flavors and textures that will transport you to the heart of Chinese culinary traditions. From selecting the perfect chicken wings to mastering the art of the marinade, we will guide you through every step of the cooking process, ensuring that you create a dish that will leave a lasting impression on your family and friends. So, gather your ingredients, don your apron, and let's embark on this culinary adventure together!
Let's cook with our recipes!
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
GRANDMOTHER'S CHINESE CHICKEN WINGS
My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/
Provided by Sharon123
Categories Chicken
Time 45m
Yield 4-6 appetizers
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, hoisin 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(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes 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
These are amazing -- so easy and so good! Don't let the amount of pepper scare you these are not peppery just plain good! My dh and I polished off the 3 pounds of chicken wings between us - so unless you are serving these as appetizers the amount these serve may be off a bit. Recipe source: Bon Appetit (July 1984)
Provided by ellie_
Categories Chicken
Time 6h20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
- Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
- Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
- Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
- Refrigerate overnight (or at least 4 hours), turning once.
- Bring chicken to room temperature.
- Preheat broiler.
- Broil 3 minutes or until golden (5-10 minutes).
- Turn and continue broiling until done (5-10 minutes), basting with marinade.
Nutrition Facts : Calories 2028.1, Fat 163.4, SaturatedFat 39, Cholesterol 524.4, Sodium 1507.2, Carbohydrate 6.7, Fiber 1.7, Sugar 1, Protein 127.7
CHICKEN WINGS (GRANDMA'S) RECIPE
Provided by evonne27
Number Of Ingredients 6
Steps:
- PREHEAT OVEN TO 350* In small bowl, mix maple syrup, soy sauce, italian dressing, salt and pepper and garlic. Put wings in large bowl and pour the liquid over wings. Seal with saran wrap and put in refrigerator overnight. Put wings in broiler pan and pour the liquid over the wings. Don't completely cover wings with juice. Put in oven and bake for 1 1/2 hours or until all liquid is absorbed. *Watch carefully, once liquid is gone they will burn quickly.
Tips:
- Use a combination of chicken wings and drumettes for a variety of textures.
- Marinate the chicken wings for at least 30 minutes, or up to overnight, for maximum flavor.
- Use a large enough pan to prevent the chicken wings from overcrowding.
- Cook the chicken wings over medium heat to ensure they cook evenly and don't burn.
- Flip the chicken wings halfway through cooking to ensure they brown evenly.
- Serve the chicken wings with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or honey mustard.
Conclusion:
These Grandmother's Chinese Chicken Wings are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.
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