Wednesday, January 22, 2020

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.

I've been making this recipe for chicken wings 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.

The Best Chinese Chicken Wings

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Chinese chicken wings
Chinese Chicken Wings
You can start with either fresh or frozen chicken wings. When you buy fresh 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 wingtips can be discarded, or freeze them and save for making chicken stock another day.  You'll be left with the drumstick and the wing sections.

An easier solution is to buy prepared wings from the frozen food section of your grocery store.  Those have already been separated into parts for you. Just by unseasoned wings when making this recipe.

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
Chinese Chicken Wing Ingredients

Chinese Chicken Wings

Printer Friendly Recipe

  • 3-5 pounds of chicken wings, cut into parts
  • 2-3 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 chicken wings
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. The size of your wings will impact the cooking time.  Larger wings can take an hour to cook.

Cooked Chinese chicken wings
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 Chinese Chicken Wings for an appetizer
Serve the Wings Warm or Cold

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The best Chines chicken wings to make at home.


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