Shanghai Chicken Wings Recipes

CHINESE CHICKEN WINGS

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.

CHINESE CHICKEN WINGS

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.

GRANDMOTHER'S CHINESE CHICKEN WINGS

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

Steps:

• Slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well.
• Add the chicken wings, mix well and put aside for 1 hour.
• Rinse bean sprouts in cold water, drain thoroughly.
• Drain the wings, pat dry on paper toweling.
• Heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over.
• Reduce heat and cook another 10-15 minutes, or until wings are tender.
• Mix cornflour with a little water, stir in the stock and remaining marinade.
• Add to the chicken and stir over high heat until boiling.
• Add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated.
• Serve with rice.

CHINESE CHICKEN WINGS

Steps:

• Wash and dry the wings, cut in half at the joint if using regular wings.
• Combine the soy sauce, garlic, ginger, salt, pepper, sugar, honey and sherry. Pour over the chicken In a large bowl or Ziploc bag. Mix thoroughly, and refrigerate overnight. Make sure the marinade is completely covering the chicken, so you don't have to get up and stir it, heh heh.
• Brush a baking pan with oil (you can aluminum foil it first if you want). Spread out the chicken evenly in the pan. Pour some marinade over the chicken.
• Bake in a moderate oven 35 to 40 min or until cooked. Baste frequently with marinade and pan juices. Broil briefly after cooking if you would like them brown and crispy instead of saucy and sticky, your choice.
• Remove from oven, quickly brush any remaining marinade over the chicken wings ( I think I would cook it first, I don't think the raw chicken thing was a big deal in 1990). Serve on a plate with lots of napkins!

CHINESE CHICKEN WINGS

Steps:

• Preheat oven 350*.
• Disjoint chicken wings use drumettes use tip for other purpose.(each wing should provide 3 pieces, 1 tip and 2 drumettes) Reserve tip for soup stock or toss.
• arrange drumettes on 1 - 2 shallow baking pans season to taste with salt and pepper. Bake 45 to 50 minutes or lightly browned and tender turn every 15 minutes.
• meanwhile Combine Lemon peel, Juice, Sugar, Sherry, Soy sauce, Chili Sauce, Salt and ginger in medium saucepan.
• Bring to boil over high heat.
• Stir together the cornstarch and water untilsmooth and stir into the hot mixture.
• Continue boilling until the sauce is slightly thickened. Remove from heat and allow to cool to room temperature.
• When wings are done, toss them with 1-1 1/2 cups glaze. Sprinkle with Black sesame and sesame seeds, garnish with onion tops.
• serve hot with remaining sauce as dip.