Chinese Chicken Wings

By Kath Dedon

a

The Chinese Chicken Wings I made last night were a big hit, and they’re so easy to make! I was inspired by a recipe from Derrick Riches on about.com, but I changed it a bit.

I used chicken broth instead of white wine in the marinade, increased the garlic, and added rice vinegar and Sriracha sauce. After marinating for 7 hours, the wings were very flavorful, indeed!

The Chinese Five Spice Powder is the “secret” ingredient that sets these Chinese Chicken Wings apart. Be sure to use powder that is fresh so it has the best flavor. I found some in the bulk spices in the grocery store.

I grilled the wings, and it’s a great way to cook them. If you don’t have a grill, you could roast them in the oven. I’d line a baking sheet with foil, spread the wings out on the pan, and roast them at 450˚ for 30 minutes. (See the update below to see how I actually ended up roasting them.)
a

Chinese Chicken Wings

(Inspired by a recipe by Derrick Riches on about.com)

a

(print the recipe)

a

Serves 4 – 5  a

a

16 Chicken wings (about 3 pounds)

½ cup soy sauce (use wheat-free Tamari for gluten free)

½ cup chicken broth

¼ cup oil (I used light olive oil)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1½ teaspoons Chinese five spice powder

1 tablespoon plain (unseasoned) rice vinegar

1 teaspoon Sriracha sauce  a

a

I think Sriracha sauce is pretty widely available, but you could substitute Tabasco.

  1. Combine the soy sauce, chicken broth, oil, garlic fresh ginger, Chinese five spice powder, rice vinegar, and Sriracha sauce together. (You can use a food processor or blender for this step, if you have one.)

2. Put the chicken wings in a Ziploc bag and pour in the marinade.

3. Put the bag of wings in a baking dish or pan (just in case of leaks) and marinate them in the refrigerator for at least 7 hours. Turn the bag over every once in a while to redistribute the marinade.

Wings in the bag, marinating

a

4. Preheat your grill to high heat. (About 10 minutes for my gas grill.)

5. Remove the wings from the marinade, and discard the marinade.

6. Put the wings on the grill skin-side down and grill for about 3 or 4 minutes.

7. Turn one (or two if your grill has 3 burners) off. Turn the wings over and place them over the turned-off burner so they will finish cooking by indirect heat.

8. Cook by indirect heat for 15 – 20 minutes. a

Pass extra napkins!

a

a

February 3, 2014 Update – Roasted Chinese Chicken Wingsa

Yesterday was Super Bowl Sunday, baby!

a

And for those of us in Seattle, it was the best ever!

Seahawks 43    Denver Broncos 8!

a

The excitement in Seattle is palpable. I wish I weren’t scheduled to sub on Wednesday so I could go to the city’s victory celebration.

This year the Super Bowl was all about the game for the 12^th Man, but the food is always a big part of it, too. We were fortunate to be invited to a Super Bowl party and I decided to take these Chinese Chicken Wings but I wanted to try roasting them.

I turned to All About Roasting to see how Molly Stevens roasts wings. I liked her idea much better than the one I had in my original post. She puts them on wire racks to raise them about the bottom of the pan. That makes so much sense because the racks prevent them from getting soggy in the fat.

I used 4 pounds of wings for the party but did not increase the marinade.

So how did they turn out? Well, in a taste test I think the grilled Chinese Chicken Wings would come out a tad bit better, but the roasted ones are very good. If you don’t have a grill, it’s a good way to go.

a

 a

(I should have lined the pans with foil to make clean up easier. For Bob. 🙂 )

.

Roasted Chinese Chicken Wings

(Adapted from Molly Stevens method in All About Roasting)

.

1. Preheat the oven to 400˚.

2. Line 2 baking sheets with foil and put racks in the pans. (I had to overlap my stainless steel cake cooling racks a bit, but it worked.)

3. Put the wings on the racks, leaving some space between them.

4. Roast for 20 minutes.

5. Take the baking sheets from the oven and close the door to retain the heat.

6. Turn the wings over and put the baking sheets back in the oven. (If you had to use 2 different oven racks, rotate the baking sheets.) Roast for another 20 minutes.

7. Take the baking sheets from the oven as before and turn the temperature up to 450˚. Turn the wings over one more time. Roast for 8 – 10 minutes.