Drunken Chicken Wings Recipes

DRUNKEN CHICKEN

Steps:

• Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
• Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
• Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
• Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
• After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

DRUNKEN BBQ CHICKEN WINGS

Steps:

• Preheat your oven to 325 F.
• Cover the bottom of a large Dutch oven with the wings. Sprinkle with the BBQ rub. Add another layer of wings and rub until all of the wings are in the pot.
• Slowly add the bottle of beer to the pot.
• Cover the pot with foil (unless yours has a very tight-fitting lid) and add the lid.
• Place in oven for about an hour or until the chicken is done, but not quite falling off the bone.
• Meanwhile, make the BBQ sauce by combining the remaining ingredients in a small pot over medium heat. Whisk to combine. Bring to a boil, reduce to a simmer and continue simmering for 10 minutes. Remove from heat until ready to use.
• Remove pot from oven. Transfer wings to a rack over a baking pan.
• Baste wings with the sauce. Place under broiler for a few minutes until starting to brown.
• Flip wings, baste again, and place back under the broiler for a minute.
• Flip wings one more time, baste, and place under broiler until they are the color you desire.
• Serve with your favorite dipping sauce.

GRILLED DRUNKEN CHICKEN WINGS

Steps:

• Prepare chicken wings by cutting off wing tips and separating the wing at the elbow joint (discard tips or save for making stock). Don't get intimidated at this process, it's very easy. Then mix all marinade ingredients together. Place wings into several extra large plastic zipper bags. Pour marinade over wings. Marinate for at least 4 hours or overnight. Grill wings over a medium-hot grill for about 8-10 minutes per side or until completely cooked and dark brown, carefully baste once or twice during cooking.

DRUNKEN CHICKEN WINGS (醉雞翼)

Steps:

• 1) Place the chicken wings on the bottom of a large pot. Try to arrange them in one layer. Then add the Chinese rice wine. Also add water until the wings are just submerged.
• 2) Trim and clean the spring onion. Chop it in half. Add the white part to the wings. Keep the green part for garnish later. Also add the piece of fresh ginger, lemongrass, chicken bouillon cube, soy sauce and star anise.
• 3) Place the wings over high heat and bring them to a boil. Then turn the heat low and put a lid on the pan. Simmer the wings for 20 minutes.
• 4) Once cooked, take the pot off the heat and let the wings cool down fully in the Chinese wine broth.
• 5) Divide the chicken wings over deep plates and drizzle with the wine broth. Garnish with finely sliced spring onion greens. Serve the drunken chicken cold with boiled or steamed rice.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN WINGS

Steps:

• Mix all ingredients in a bowl.
• Marinate for at least 2 hours at room temperature.
• Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes.
• Transfer to platter and serve.

DRUNKEN CHICKEN WINGS

Steps:

• 1. In a 10" x 14" baking pan, spread chicken in an even layer. combine all ingredients and spread over chicken. Cover with aluminum foil and let the chicken get drunk for at least 2 hours (all day is better) turning the chicken every so often. I have the Tupperware marinating container and put the wings (frozen) in it with the sauce and leave it on the counter. It defrosts yet stays cool and is available to flip over every 45 minutes or so.
• 2. Cook covered at 350* for 1 hour. Uncover and cook at 325* until chicken is golden brown and cooked through, I leave it about another hour to an hour 1/4. Turn chicken half way through cooking. Meat will fall off the bone.
• 3. There is NEVER any leftovers at my house when I cook this. I saved this to post so that I could put a picture, but by the time it hit the table everyone dug in! Sorry!