Dad's Chinese Chicken Wings

Amarante

Mon, Jun 08 2015, 11:24 am

Not my Dad - Challah and Biscotti were his specialties. LOL

He used to carry around biscotti and sometimes offer to strangers at coffee shops.

These are simple and very tasty. Best to marinate for 24 hours for best flavor.

Can sub sherry for sake or rice wine.

As the notes indicate, good hot, cold or at room temperature.

Because of the high oven temp, it can get a bit smokey. LOL

I use half sheet pans I got for a good price from a restaurant supply store to cook stuff like this. They also sell racks that fit perfectly on a half sheet pan if you want to elevate them for extra crispiness.

Dad's Chinese Chicken Wings

Recipe By :Nina Simonds
Serving Size : 6
Categories : Appetizers, Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 scallions -- whole, ends smashed
10 cloves garlic -- smashed
1 chunk fresh ginger -- about 2 1/2", sliced in 10 slices, each smashed
4 pounds chicken wings

Stir the marinade ingredients together (everything before the chicken) in a large saucepan; bring to a boil. Reduce heat and simmer for 10 minutes. Let cool slightly.

With a sharp knife, separate the drummettes from the wing tips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat; cover with plastic wrap, and let the wings marinate for several hours or overnight, in the refrigerator.

Preheat the oven to 500 degrees. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheet. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges.

Serve hot, at room temperature or cold.

Source:
"A Spoonful of Ginger"
Copyright:
"1999"

Last edited by Amarante on Mon, Jun 08 2015, 12:22 pm; edited 2 times in total