Spicy Chinese Chicken Wings Recipes

SPICY CHINESE CHICKEN WINGS

Steps:

• Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint.
• Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes.
• Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce.
• Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes.
• Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed.
• Serve hot.

HOT AND SPICY CHINESE CHICKEN WINGS

Steps:

• Wash the chicken wings in cold water and pat them dry. With a sharp knife, trim off each wing tip right at the joint.
• Combine all the marinade ingredients in a nonreactive container and mix well. Add the wings, cover, and refrigerate for 4-6 hours, or overnight if desired.
• Preheat the grill for 10-15 minutes, with all the burners on high.
• While the grill is preheating, drain the marinade from its container into a nonreactive saucepan. Bring the liquid to a boil for a minute or two, remove pan from heat, and reserve for basting.
• Once the grill is hot, turn one burner off and turn the other(s) to medium. Place the wings over the burner that is off. Close the grill's lid and cook the chicken for 30-35 minutes, or until the skin is crispy and brown. Turn the wings once during the cooking process, basting with the boiled marinade.
• Transfer the wings to a serving platter, and garnish with sesame seeds and cilantro, if desired.

SPICY CHINESE MUSTARD CHICKEN WINGS

Steps:

• Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.
• Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes.
• Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.
• Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside.
• In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.
• Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.
• When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

SPICY CHINESE CHICKEN WINGS

Steps:

• Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
• Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.