Steven Grace
Alt.food.asian
(9)
2/18/01

Here are a selection of recipes for Chicken wings which I have collected
over some time.


Sweet Chicken Wings In Oyster Sauce

1lb chicken wings
3 tablespoons oyster sauce
1 tablespoon light soy sauce
 pint chicken stock
Pinch of salt
1 teaspoon soft brown sugar
1 oz fresh root ginger, finely chopped
Pinch of black pepper
1 teaspoon coarse sea salt

Method


1. Put chicken wings into a wok with just sufficient water to cover. Bring
to the boil, cover and simmer for 10 minutes. Drain and discard the water.
2. Place chicken wings back into the wok and add the oyster sauce, soy
sauce, stock, salt and sugar. Bring slowly to the boil, cover and simmer for
20 minutes.
3. Transfer to a warmed serving dish and sprinkle with the ginger, black
pepper and coarse sea salt.

Home Style Chicken Wings

1 lb chicken wings
2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine or dry sherry
1-teaspoon salt
1-teaspoon sugar
1-teaspoon sesame oil
2 teaspoons cornflour
1 tablespoons groundnut oil
1 tablespoons finely chopped fresh ginger
1 tablespoons finely chopped garlic
2 Tablespoons finely chopped shallots
4 tablespoons finely chopped spring onions
3 tablespoons coarsely chopped fermented black beans
 teaspoon freshly ground black pepper
4 fl oz home made chicken stock

Method

1. Combine one tablespoon of the soy sauce, 1 tablespoons of the rice wine,
 teaspoon salt, the sugar, sesame oil and cornflour and thoroughly mix with
the chicken wings. Marinade for a minimum of one hour.
2. Drain excess marinade from the chicken. Heat a wok over a high heat until
it is hot then pour in the oil. Once oil starts to smoke put in the drained
chicken wings, stir-frying for 5 minutes or until the chicken starts to
brown.
3. Add to the wok the ginger, garlic, shallots, 2 tablespoons of spring
onions and the black beans and stir-fry for 2 minutes.
4. Now add the remaining soy sauce and rice wine, salt, pepper and stock and
bring to the boil. Reduce the heat, cover the wok and simmer for 15 minutes
or until the chicken is cooked through.
5. Remove the lid from the wok raising the heat and continue cooking until
the liquid has evaporated. Transfer to a warmed serving dish and garnish
with the remaining spring onions.

Hot And Spicy Chicken Wings

2 lb chicken wings
2 tablespoons groundnut oil
1-teaspoon salt
2 cloves garlic, crushed
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons light soy sauce
2 tablespoons chilli bean paste
1 tablespoon Worcestershire sauce

Method

1. Heat the oil, add salt and garlic and briskly stir-fry until the garlic
starts to colour.
2. Add chicken wings and stir-fry for 10-12 minutes until golden brown and
almost cooked through.
3. Add remaining ingredients and stir-fry for about 5 minutes until the
chicken is crispy and thoroughly cooked.

Marinated Chicken Wings

1 lb chicken wings
6 spring onions, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
3 tablespoons light soy sauce
3 tablespoons Shoaxing rice wine or dry sherry
2 tablespoons dark brown sugar
2 tablespoons groundnut oil
4 teaspoons cornflour
6 fl oz home made chicken stock

Method

1. Combine ginger, garlic and spring onions with the soy sauce, rice wine or
sherry and sugar, mix well then add the chicken wings, stir well to evenly
coat and refrigerate for a minimum of one hour.
2. Drain the chicken and onion reserving the fluid from the marinade and set
to one side. Heat the oil in a wok and once hot add the wings and stir-fry
until evenly browned. Reduce heat, cover and cook for 20 minutes stirring
occasionally until the chicken is cooked through.
3. Blend the cornflour with the stock and then combine with the reserved
marinade. Add to the wok and stir until the sauce thickens and coats the
wings, serve hot.

 Emperors Chicken Wings

1 lb chicken wings
8 fl oz groundnut oil
1 tablespoon granulated sugar
2 spring onions roughly chopped
5 slices fresh root ginger
1-teaspoon salt
3 tablespoons light soy sauce
8 fl oz Shoaxing rice wine or dry sherry
8 fl oz home made chicken stock
1-tablespoon cornflour
1-tablespoon water
 teaspoon sesame oil

Method

1. Blanch chicken wings in boiling water for 5 minutes and drain well.
2. Heat oil in a wok, add sugar and stir until it dissolves and turns golden
brown. Add the chicken, spring onion, ginger, salt, soy sauce, rice wine,
and stock, bring to the boil and simmer for 20 minutes.
3. Remove the lid and simmer uncovered for a few minutes until the liquid is
almost evaporated.
4. Blend the cornflour with the water, stir into the wok until it thickens,
transfer to a warm serving platter and sprinkle with the sesame oil.


Sweet And Sour Chicken Wings

1 lb chicken wings
2 tablespoons groundnut oil
2 cloves garlic, crushed
1-teaspoon grated fresh root ginger
1-teaspoon salt
4 oz soft brown sugar
5 tablespoons chicken stock
4 tablespoons rice wine vinegar
4 oz canned pineapple chunks in syrup, drained and with the syrup reserved
1-tablespoon tomato pure
1-tablespoon light soy sauce
1-tablespoon cornflour
2 tablespoons desiccated coconut

Method

1. Blanch chicken wings in a pan of boiling water for 5 minutes then drain
well.
2. Heat the oil and fry the wings with the garlic and salt for 15 minutes or
until the chicken is cooked through.
3. Add the sugar, stock and wine vinegar to the pan and bring to the boil.
Mix 2 tablespoons of the reserved syrup with the cornflour and add to the
pan with the tomato pure and soy sauce. Stir well and simmer until sauce
thickens and clears.
4. Add the pineapple and simmer for 3 minutes then serve sprinkled with the
desiccated coconut.


Five-Spice Chicken Wings

2 Tablespoon groundnut oil
2 cloves garlic, crushed
1lb chicken wings
8 fl oz chicken stock
2 tablespoons soy sauce
1-teaspoon sugar
1-teaspoon five-spice powder

Method

1. Place wok over a high heat and once it is hot add oil. Immediately add
garlic and as soon as it starts to brown lower heat add the chicken and
stir-fry until lightly browned.
2. Add remaining ingredients, stir well and bring to a boil. Cover and
simmer, stirring occasionally, for about 15 minutes until chicken is cooked.
3. Remove lid and simmer, stirring until the liquid is almost non existent,
serve hot or cold.

 Restaurant Style Chicken Wings

12 chicken wings
2 teaspoons soft brown sugar
2 teaspoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
 pint oil, pre-seasoned with garlic and ginger.
 teaspoon finely chopped fresh root ginger
1 tablespoon finely chopped spring onions
2 tablespoons yellow bean sauce
5 fl oz home made chicken stock
1 tablespoon runny honey

Method


1. Remove the tips from the chicken wings at the joint.
2. Combine the soy sauces, wine and sugar in a bowl and add the chicken
wings, mixing well to evenly coat. Refrigerate for a minimum of one hour,
longer if possible.
3. Heat the oil until hot. Drain the chicken, reserving the marinade and
deep fry the chicken wings for about two minutes or until golden brown,
remove with a slotted spoon and drain on kitchen towel.
4. Pour off excess oil leaving only I tablespoon in the wok, re-heat then
add the ginger, spring onions and yellow bean sauce, stir-fry for 30-40
seconds and then add the chicken wings with the reserved marinade and mix
well. Add the stock, bring to the boil, reduce the heat, cover and simmer
for 8-10 minutes, stirring occasionally.
5. Remove the cover, raise the heat and reduce the sauce until it is sticky
and rich, add the honey and stir to mix well. Serve hot.

Deep Fried Chicken Wings

2 lb chicken wings
4 Tablespoons Shaoxing rice wine or dry sherry
4 Tablespoons soy sauce
2 oz cornflour
Groundnut oil for deep-frying

Method

1. Mix together the rice wine, soy sauce and cornflour, add the chicken
wings and stir well to ensure they are evenly coated.
2. Refrigerate for a minimum of 30 minutes.
3. Heat the oil and deep-fry in batches, drain each batch on kitchen towel
and keep warm whilst frying the remaining chicken.





















