Brandied Chicken Wings Food

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE

Steps:

• Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!

CRISPY BAKED CHICKEN WINGS

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

BRANDIED CHICKEN WINGS

Steps:

• In saucepan melt butter and mustard; add brown sugar until dissolved. Add soy, brandy, and stir until warm and thoroughly blended.
• Place chicken in a 9 x 12 pan. Pour mixture over drummettes, and bake until brown at 275° for 3-4 hours. Baste about every 45 minutes.

BRANDY FRIED CHICKEN

Steps:

• In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
• In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
• In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

CHINESE BRANDY FRIED CHICKEN

Steps:

• Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
• Preparation of batter:.
• Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
• Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
• Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
• Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.

CRISPY BREADED AND BAKED CHICKEN WINGS

Steps:

• In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika.
• In a small bowl, whisk egg and water.
• Cut chicken wings into three sections and discard wing tips.
• Dip wings in egg, then place in bag and shake to coat.
• Place on a greased 15 x 10" baking pan.
• Bake at 425° for 30-35 minutes or
• until juices run clear, turning once.

APRICOT BRANDY CHICKEN

Steps:

• In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
• In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
• Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
• To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.