Honey Soy Chicken Wings W Bok Choy Recipes

HONEY SOY CHICKEN WINGS

Steps:

• Clean the chicken wings thoroughly and pat dry with paper towels. Add all the Marinade ingredients to the chicken and marinate for 30 minutes.
• Heat up all the ingredients in the Glaze on low heat, stir and when it thickens, it's ready to use.
• Heat up the oven to 400°F (207°C). Bake the chicken wings for 10 minutes, and then brush the glaze, and then bake again for 10 minutes. Repeat again with the glaze and bake for another 10-12 minutes until the surface slightly brown and charred. Remove from the oven, topped with some sesame seeds and serve immediately.

HONEY SOY CHICKEN WINGS

Steps:

• Cut tips off chicken and discard. Place wings in a non reactive shallow dish.
• In a small bowl combine remaining ingredients, and mix well.
• Refrigerate overnight, or a few hours.
• Cook on a lightly oiled bbq grill for about 5 minutes each side on a med-high heat. (Adjust cooking time depending on your bbq) or until chicken is tender and cooked through.

HONEY SOY CHICKEN WINGS W/ BOK CHOY

Steps:

• Mix all the marinade ingredients together in a bowl and pour over chicken wings. Marinade the wings for about 30 min - 1 hour. Bake them in the oven uncovered for about 30 minutes total at 400 F degrees, turning them every 15 minute to make sure both sides are cooked thoroughly.
• Use a bit of the remaining sauce (about 2tb) to pan fry the bok choy until well cooked. Serve together on a plate.

HONEY SOY CHICKEN WINGS

Steps:

• Combine one set of the scallions, soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic in a large bowl.
• Add the wings, tossing to coat.
• Cover and refrigerate up to 1 day (24 hours).
• Preheat oven to 375 degrees F.
• Remove the wings from the marinade and throw away the marinade.
• Arrange the wings in a single layer on baking sheets.
• Bake for 15 minutes, turn, baste, and bake for another 15 minutes.
• Increase the temperature to 450 degrees and bake for another 15 minutes, or until crispy and browned.
• Remake the marinade and pour it into a saucepan.
• Bring the mixture to a boil.
• Boil for 5 minutes or until slightly thickened.
• Pour into a serving bowl and use as a dipping sauce.

FANTASTIC CHICKEN WINGS WITH HONEY-SOY GARLIC GLAZE

Steps:

• Paper towel dry all the wings to remove as much moisture as possible.
• In a large bowl stir together the first 8 ingredients.
• Stir in the chicken wings; toss to coat.
• Cover and refrigerate for 24 hours.
• When ready to bake set oven to 400 degrees F.
• Arrange the wings on greased baking sheet/s.
• Pour the marinade into a small saucepan.
• Bake the wings for about 50-60 minutes, turning and basting with the marinade occasionally.
• Arrange the cooked wings on a platter.
• Sprinkle with sesame seeds.
• Boil the reserved marinade until slightly thickened (about 6 minutes).
• Serve the wings with the boiled marinade as a dipping sauce.
• Delicious!

STIR-FRIED CHICKEN AND BOK CHOY

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.