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 3h55m Yield 6 Number Of Ingredients 14 Steps:
In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate. Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain. Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once. Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.
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.
Yield Makes 4 (main course) or 6 to 8 (snack) servings Number Of Ingredients 8 Steps:
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F. Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes. While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted. Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl. Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.
More about “soy braised chicken wings recipes”
Time 50m Yield 5-6 serving(s) Number Of Ingredients 7 Steps:
Cut wings intp three pieces (save tips for making stock). Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned. Add Soy, Honey, Wine, Garlic and Ginger, stir well. Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender. Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn. Serve warm or at room temperature.
