|Chinese Chicken Wings|
Fans of chicken wings are always in search of a new wing recipe. There are many tasty chicken wing recipes around, but this recipe for baked Chinese chicken wings is the one I settled on as my signature wing recipe. This is the best Chinese chicken wing recipe! I've been making this recipe chicken wing for many years. It is adapted from a recipe I cut from a newspaper when I was first married. This recipe has survived the test of time and still it remains a favorite in my family.
When you buy your chicken wings, you will most likely get whole wings in packages of approximately three pounds, or more. You will need to separate the wings using your best knife. I like to use my favorite santoku kitchen knife for this task. Be sure whatever knife you choose is strong and sharp. You'll find two joints in each wing. You will want to separate each segment of the wing into three pieces by cutting through each joint. The wing tip you can discard, or freeze and save for chicken stock. You'll be left with the drumstick and the wing sections.
It's best to start this recipe the night before you want to serve them. That gives the marinade plenty of time to work its magic. Also, be sure you get some fresh ginger root to use in the recipe. It makes all the difference in the flavor. You're also going to need some sherry, so if you don't keep it on hand you'll want to get some from your local spirits purveyor. No cooking sherry is allowed.
|Chinese Chicken Wing Ingredients|
Printer Friendly Recipe
- 3-5 pounds of chicken wings
- 2 large cloves of garlic, crushed
- 2 teaspoons grated fresh ginger root
- 1/2 cup soy sauce
- 1/4 cup sherry
Rinse and dry the chicken wings. Separate the sections of the wings at the joints, discarding the tip section. Place the wings in a 13 x 9-inch rectangular glass baking pan or a plastic bag with a zip top. Mix the remaining ingredients together, stirring well to combine. Pour this marinade over the wings. Cover and refrigerate several hours or overnight.
|Marinate the Wings Overnight|
Preheat the oven to 400 degrees F. Remove the wings from the marinade and place on a shallow baking sheet. I like to line my baking sheet with foil to help with the cleanup. Bake the wings for 30-45 minutes, until crispy and golden brown.
|Cook the Wings until Brown and Crispy|
Remove the wings from the oven and cool for 10-15 minutes before serving. These wings can be served either warm or cold. I like them best when they are slightly warm, but not hot from the oven. Be sure you have plenty of napkins on hand. These Chinese chicken wings are a little messy, but oh, so good!
|Serve the Wings Warm or Cold|
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