Lacquered Chinese Chicken Wings Food

LACQUERED CHICKEN WINGS

Steps:

• Preheat oven to 350º.
• Cut off wing tips and throw away. Cut wings into 2 pieces.
• Place wings in a shallow roasting pan.
• Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator.
• Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes.
• These need to be watched carefully and basted often so that they don't burn.

PEACH-LACQUERED CHICKEN WINGS

Steps:

• Preheat broiler.
• With motor running, drop garlic into a food processor and finely chop. Add ginger and finely chop.
• Add preserves, soy sauce, water, and red-pepper flakes and pulse until sauce is combined.
• Line bottom and sides of a large 4-sided sheet pan with foil and lightly oil foil.
• Pat wings dry and put in sheet pan. Season with 3/4 teaspoon salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil, rotating pan and turning and basting 3 more times, until chicken is cooked through and browned in spots, 20 to 25 minutes.

SPICY LACQUERED CHICKEN WINGS

Steps:

• Rinse the wings, pat dry, season lightly with salt and put them in a large bowl. In a separate bowl, whisk together the soy sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, cayenne and orange zest, then pour over the wings and massage well. Let marinate for 1 hour at room temperature or refrigerate (overnight is fine) and bring to room temperature.
• Preheat the oven to 375 degrees. Arrange the wings in one layer in a low-sided baking dish or roasting pan (or use 2 pans) and place on middle shelf. Every 8 to 10 minutes, brush the wings with the marinade from the pan, adding 3 or 4 tablespoons water to dissolve the juices as necessary. Continue until well browned, glazed and cooked through, about 40 to 45 minutes. The wings may be cooked ahead and reheated if desired.
• Pile the wings on a warm platter. Quickly assemble the garnish. In a small bowl combine the cucumber, scallions, chiles, crushed peanuts and sesame oil. Season with salt, toss lightly and scatter over the wings. Sprinkle with the cilantro. Surround with orange slices and serve.

LACQUERED CHINESE CHICKEN WINGS

Steps:

• Mix marinade ingredients together.
• Pour over wings ( if the wings are slightly frozen it's OK).
• Refrigerate for 24 hours, turning container or bag several times to distribute the marinade evenly.
• Preheat oven to 350 degrees.
• Line a baking sheet with heavy-duty foil and fold up a rim around the edges.
• Place marinaded wings on foil close together, but not touching.
• Bake for 1 hour and 15 minutes.
• Remove wings with tongs to paper towel lined plate, drain.
• Serve at room temperate or cold.

CHINESE STYLE DEEP FRIED CHICKEN WINGS

Steps:

• Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
• Marinade the chicken wings for 1 hour at least.
• Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.

PEACH LACQUERED CHICKEN WINGS

Steps:

• 1. Preheat broiler
• 2. With motor running,drop garlic into a food processor and finely chop. Add ginger and finely chop.
• 3. Add preserves,soy sauce,water and red pepper flakes and pulse until sauce is combined.
• 4. Line bottom and sides of a large 4 sided sheet pan with foil and lightly oil foil.
• 5. Pat wings dry and put in sheet pan. Season with 3/4 tsp salt. Pour sauce over wings and toss to coat, then spread in 1 layer.
• 6. Broil wings 4 to 6 inches from heat 5 minutes, then turn over and baste with sauce from pan. Continue to broil,rotating pan and turning and basting 3 more times,until chicken is cooked through and browned in spots, 20 to 25 minutes.

TRINI-CHINESE CHICKEN

Steps:

• In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
• Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
• Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
• Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

CHINESE FIVE SPICE LACQUERED CHICKEN

Steps:

• Chicken:.
• Preheat oven to 425*F.
• Stuff the chicken cavity with the scallions, ginger, and orange zest. Set a v or regular rack in a roasting pan and brush with 1 teaspoons of the peanut oil. Whisk the rermaining 1 teaspoons peanut oil with the sesame oil, honey, and soy sauce. Brush the soy mixture over all of the chicken and sprinkle with five spice powder.
• Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Place the chicken breast side down on the rack and roast until the back is golden brown, 35-40 minutes.
• Remove chicken from the oven and turn it over, breast side up. Cut the string where it holds the legs together and gently open the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thremometer inserted in the thigh registers 170*F., 20-25 minutes more. Move to a carving board and let rest for 10 minutes before carving.
• To make sauce:.
• Whisk the soy sauce with the rice vinegar, sesame oil, orange zest, ginger, garlic and scallion in a small bowl.
• Carve the chicken into 8 pieces, serve, and pass the dipping sauce at the table. Enjoy!

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.

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.

SICHUAN CHICKEN WINGS

Steps:

• Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder - this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
• Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
• Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

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.