Dads Chinese Chicken Wings Recipes

CHINESE CHICKEN WINGS

Chinese Chicken Wings image

My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.

Provided by Jeanette Boisvert

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 9h30m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups soy sauce
2 cups brown sugar
2 tablespoons garlic powder
5 pounds chicken wings, split and tips discarded

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.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g

DAD'S CHINESE CHICKEN WINGS

Dad's Chinese Chicken Wings image

Provided by Nina Simonds

Categories Chicken Garlic Ginger Appetizer Marinate Roast Kid-Friendly Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

Chinese Marinade:
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions, ends trimmed, smashed with the flat side of a knife
10 cloves garlic, smashed with the flat side of a knife
2 1/2-inch chunk fresh ginger, peeled, then cut into 10 slices about the size of a quarter, each smashed with the flat side of a knife
3 1/2 to 4 pounds chicken wings (about 20), rinsed and drained

Steps:

Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.

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