Chinese Takeout Chicken Wings Food

SPICY FRIED CHICKEN WINGS: CHINESE TAKEOUT STYLE

Steps:

• Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
• To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
• After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
• In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
• After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
• If you like, per standard practice with fried food, feel free to add more salt to taste before serving!

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

CHINESE CHICKEN WINGS

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.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

CHINESE CHICKEN WINGS

Steps:

• Mix all ingredients.
• Add wings and marinate overnight.
• (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.

STICKY CHINESE CHICKEN WINGS

Steps:

• Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
• Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

CRISPY CHINESE TAKEOUT WINGS

Steps:

• Mix water, shaoxing wine, and cornstarch to achieve a slurry. Should resemble the consistency of a tempura batter. Add chicken into slurry and mix evenly to coat. Try to make sure chicken is completely defrosted to ensure even cooking.
• Make sure all other ingredients are prepped and ready to go since, once the chicken is fried, everything after will happen very fast at high heat.
• Pre-heat frying oil to 365 degrees. Be sure to use a deep fry thermometer to make sure temperature is correct. This part is crucial in ensuring a crispy result.
• Carefully fry the battered chicken in hot oil. Work in batches if frying vessel isn't large enough. Make sure the temperature stays constant.
• Give chicken a periodic stir to keep them from sticking together or to the fryer.
• Once chicken is golden brown, remove from frying oil with a slotted utensil. Drain fried chicken properly and set aside. Repeat frying process with the remaining chicken if doing in batches. If making for a large party, set an oven to 160 degrees and place drained chicken inside to keep them warm and crisp until the frying is complete.
• Preheat 2 tbsp of oil in a wok, black steel, cast iron, or pan of choice on med-high heat. Add garlic and cook for 1 minute stirring and tossing to prevent burning.
• Next, add fresh or dried chilis. Cook for 30 seconds, then add scallions and cook for another 30-40 seconds. Like the garlic, stir quickly to prevent burning.
• Add the properly drained fried chicken into the same pot with the aromatics. Sprinkle MSG over chicken and toss to coat until all ingredients are evenly distributed. According to local Chinese chefs, they add a ton of MSG so don't skimp if you want an authentic result.
• ENJOY!