Chinese Chicken Wings

Ingredients:

24 chicken wings

3/4 cup soy sauce

3/4 cup dry sherry

1 1/2 teaspoons ginger

3 cloves garlic, crushed

3 tablespoons honey

6 cups vegetable or peanut oil (for frying)

Directions:

Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.

Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365°F in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.

Recipe may be halved.

BARBECUED CHICKEN WINGS

Ingredients:

1 1/2 pounds chicken wings
1 teaspoon salt
1/4 cup chopped lemon grass
8 cloves garlic -- chopped
1/2 teaspoon white pepper
1/4 cup minced cilantro root or coriander root
1 teaspoon turmeric

Directions:

This barbecue recipe is popular with street vendors.

Combine the ingredients for the marinade in a blender. Rinse chicken wings in cold water.

Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight.

Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.

Slow Baked Chicken Wings

Ingredients:

5 lb frozen chicken wings
10 oz. soy sauce
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons molasses or honey
1/8 teaspoon (or to taste) cayenne pepper (optional)
5 cloves garlic, peeled
fresh ginger, 1 inch piece, peeled

Directions:

In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.

In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.

Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot. 

Sweet and Gooey Chicken Wings

Introduction:

"Sweet and gooey chicken wings prepared with common ingredients, very tender."

Ingredients:

1/2 cup soy sauce

1/4 cup packed brown sugar

1/2 tablespoon vegetable oil

1/2 teaspoon minced fresh ginger root

1/2 teaspoon garlic powder

1 1/2 pounds chicken wings

Directions:

In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Taco Chip Chicken Wings

Introduction:

"This is a very quick appetizer recipe and a good way to use up the crumbs from your tortilla chips. Flavored chips work well with this recipe. Also try using the spicier taco seasoning mix if you want a hotter chicken. Recipe can he multiplied as many times as needed. Serve with hot pepper sauce, if desired."

Ingredients:

1 (16 ounce) package chicken drumettes

1 (1.25 ounce) package taco seasoning mix

2 cups crushed tortilla chip crumbs

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Rinse chicken pieces and pat dry. In a shallow dish or bowl, mix together the taco seasoning mix and tortilla chip crumbs.

Roll chicken pieces in chip mixture and place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes. Turn chicken pieces and bake for another 15 to 20 minutes.

Hot Itallian chicken Wings

Hot Chicken Wings:

2-1/2 pounds chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
radicchio leaves
curly parsley

Directions:

Cut wings at each joint; discard tips. Place other joints in shallow baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes, Parmigiano cheese, salt and pepper. Place in 350°F. oven for about 45 minutes. Remove from oven, pour vinegar over chicken and place under broiler about 4 minutes on each side. Garnish serving platter with radicchio and parsley. Makes about 24 drummettes.

Chinese Meat Balls with Chinese Soup

MEATBALLS:

1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg

SOUP:

2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2" cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting

Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).Prepare meatballs: stir ingredients together, shape into 1 1/4" meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400° 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.

Directions:

To make the meatballs: Heat the oven to 400.

Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.

Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.

To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.

Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.

Fish out the ginger and serve in small cups for dipping.