Time 35m Number Of Ingredients 12 Steps:
soak the chicken wings with a pinch of salt and clean water for 15 minutes. Transfer out and drain. You can let it drain naturally or absorb the water with kitchen paper. Transfer chicken wings to a bowl, add white pepper, salt, ginger and scallion. Then message (or grasp is a more accurate words) for 3-4 minutes. This step is the key of removing odd taste. Add a very small amount of oil in pan and fry chicken wings until slightly browned on both sides. Add scallion and ginger to fry until aroma. Transfer chicken wing to aside and fry the sugar over slow fire until bubbled. Mix well. This is the caramelization process which brings unique flavor for the chicken wings. Pour hot water to almost cover the chicken wings. Simmer for 5 minutes. Then pick the ginger and scallion out. They have finished their job! Turn up fire and thicken the sauce until all the sauces are attached on the chicken wings. Move the chicken wings continuously to help thickening the sauce and avoid burning. Serve hot!
Time 1h40m Number Of Ingredients 12 Steps:
Gather the ingredients and heat the oven to 300 F. Dry the chicken well with paper towels and season generously with salt and pepper. Heat a Dutch oven over medium-high heat. Cook the bacon until it’s crispy and the fat has rendered out. Remove and set aside. Add 1 breast (skin-side down), 1 thigh (skin-side down), 1 drumstick, and 1 wing. Brown the chicken for 4 to 5 minutes, then remove to a platter and repeat with the other 4 pieces. Finally, brown the backbone, skin-side down, and remove. Add the onion, leek , and garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the wine and boil, scraping any roasted bits from the bottom of the pan. Stir in the tomato paste. Return the chicken and bacon to the pot. Add the chicken stock or water. Season with salt (if needed). Add the rosemary and bay leaf and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Cook for one hour, or until an instant-read thermometer registers at least 165 F . Remove the lid and let the chicken cool in the pot for 15 minutes before serving.
Time 1h Yield 6 Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray. Pat chicken wings dry using paper towels. Season with salt. Place flour in a shallow dish and dredge chicken to lightly coat. Place wings on the prepared baking sheet. Bake in the preheated oven until golden and no longer pink in the centers, 40 to 45 minutes. While wings are baking, melt butter over medium heat in a medium saucepan. Add hot sauce, red wine vinegar, Worcestershire, honey, garlic powder, and cayenne. Let sauce simmer on low heat until wings are done baking, about 40 minutes. Remove wings from the oven and place in a large mixing bowl. Pour sauce over wings; toss until evenly coated. Serve with celery and carrots.
Time 45m Yield 8 servings. Number Of Ingredients 8 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; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until juices run clear, turning once.
Yield 8 regular or 16 small servings Number Of Ingredients 18 Steps:
Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours. Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low. Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate. Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10-12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Drain mushrooms, squeeze out excess water, discard stems and slice caps. Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water. Turn down the heat and cook gently about 15-20 min’s until chicken is cooked through, add mushrooms, stir fry a few minutes more. While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft. Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens. To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.
Time 30m Yield 3 to 4 main-dish servings Number Of Ingredients 8 Steps:
Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil. Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 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.
