Black Bean Chicken Wings Recipes

BLACK BEAN CHICKEN WINGS

Black Bean Chicken Wings image

Make and share this Black Bean Chicken Wings recipe from Food.com.

Provided by Semra22

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs chicken wings (wing tips removed)
1/4 cup chinese black bean paste
1/2 cup hoisin sauce or 1/2 cup oyster sauce
1/4 cup light soy sauce
1/4 cup honey
1/4 cup ketchup
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/2 teaspoon chinese chili oil

Steps:

Combine all the sauce ingredients (everything listed except the chicken!).
Marinate the wings from 4 to 24 hours.
Bake the wings at 400 F for 40 minutes or till still saucy and brown, turning at least once and brushing with the marinade.

Nutrition Facts : Calories 857.6, Fat 53.5, SaturatedFat 13.9, Cholesterol 219.4, Sodium 2001.7, Carbohydrate 37.4, Fiber 1.4, Sugar 30.1, Protein 55.7

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Chicken Wings with Black-Bean Sauce image

Chinese fermented black beans are a bargain-the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Provided by Lillian Chou

Time 40m

Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings

Number Of Ingredients 11

Ingredients

2 pounds chicken wings
1/2 cup reduced-sodium chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/8 teaspoon dried hot red-pepper flakes
a well-seasoned 14-inch flat-bottomed wok with cover

Steps:

Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

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