Skip to main content

Chinese Chicken Wings

A plate of sticky, saucy chicken wings with bits of cooked pineapple and rice scattered around.


Yield: 4 servings Prep Time: 35 minutes Cook Time: 45-50 minutes

Ingredients:

  • chicken wings (2 1/2 to 3 1/2 pounds)

  • 1/4 cup soy sauce

  • 1 tablespoon grated onion

  • 3 cloves garlic, minced

  • 1/2 teaspoon ground ginger

  • 1/4 cup cornstarch

  • 1/4 cup butter (1/2 stick)

  • 2 1/2 cups (1 lb 4 oz can) pineapple chunks, drained

  • 2 tablespoons lemon juice

Instructions:

  1. Marinate: In a large bowl, combine chicken wings with soy sauce, onion, garlic, and ginger. Marinate for at least 30 minutes, turning occasionally.

  2. Dredge: Drain chicken wings and dredge in cornstarch.

  3. Roast: In a large baking pan, melt butter in a hot oven (425°F). Arrange chicken wings in the pan, skin-side down, leaving space between pieces. Roast for 30 minutes.

  4. Finish: Flip chicken wings. In a small bowl, combine pineapple chunks, pineapple juice, lemon juice, and reserved marinade. Pour this mixture over the chicken wings. Roast for an additional 15-20 minutes, or until chicken is cooked through and tender.

Tips:

  • For extra flavor, add a pinch of red pepper flakes to the marinade.

  • Serve with (my favorite) steamed rice or noodles (good, but rice is the way to go).

A Wing of Nostalgia: "Chinese Chicken Wings"

"Chinese Chicken Wings." The name itself conjures up a wave of nostalgia as well as makes my mouth water. It's a culinary time capsule, transporting me back to my childhood kitchen, where the aroma of garlic and ginger would fill the air, promising a delicious feast.

Now, let me be honest, the name might be a bit of a culinary mystery. These aren't exactly authentic Chinese wings, but rather a delicious concoction born from my mom's culinary whimsy. Perhaps it was the inspiration of classic takeout favorites, with their crispy exteriors and tangy sauces, that led to this delightful misnomer. Mom always did have a strange way of naming things.

Regardless of their official title in our family, these wings hold a special place in my heart. The crispy skin, the tender meat glistening with a sweet, sticky, and savory glaze, the irresistible aroma – it's a symphony of flavors that evokes memories of cozy family dinners and laughter around the table as Mom would be amazed at how much I could pack away. Like I said, they were one of my favorite meals.

The process of making them was always a bit of an adventure. Watching my mom marinate the wings in a fragrant mixture of soy sauce, garlic, and ginger was pure magic. It was like witnessing a secret potion being brewed, a culinary spell being cast.

And the final result? Pure bliss! These wings were always a hit with the family, disappearing from the platter in record time. They were the perfect accompaniment to any gathering, from casual weeknight dinners to festive gatherings. She even put them in a local church cookbook, which as a child made her famous in my eyes.

So, whether you call them "Chinese Chicken Wings" or simply "Deliciously Crispy Baked Wings," these are a must-try. They're a reminder that the best recipes often come from a place of love, creativity, and a little bit of culinary magic.

P.S. Don't be afraid to get creative with the flavors! A touch of chili garlic sauce adds a fiery kick, while a sprinkle of sesame seeds adds a touch of crunch. The possibilities are endless!

P.S.S. Don't forget to subscribe and follow along! Be the first to know when I make some kitchen magic, or blunders. Just click the emojis below and let's be friends!

🦋 𝕏 📌 📸 @
Labels:

Comments

Post a Comment

Popular posts from this blog

A Tale of Two Apples: Brown Betty vs. Cobbler

  Miss Apple Blonde Betty The culinary world, my friends, is a vast and wondrous place, filled with endless delights. But few rival the timeless charm of apple desserts. And within this apple-centric paradise, a fierce, yet friendly, rivalry exists: Apple Brown Betty versus Apple Cobbler. Let us delve into this delicious debate, shall we? Enter the Elegant: Apple Brown Betty Imagine a dessert with the air of a refined lady. That, my friends, is Apple Brown Betty. This sophisticated creation is a true work of art, a symphony of textures and flavors. Picture this: layers of tender apples, nestled amongst soft, buttery bread cubes (think stale bread finding its rightful purpose!), all delicately seasoned with warm spices like cinnamon and nutmeg. The process of making a Brown Betty is almost as enchanting as the final result. Each layer is carefully constructed, a testament to the baker's dedication to culinary perfection. The result? A moist, flavorful dessert that is as beautiful to...
Post a Comment
Read more

Filet Mignon with Bordelaise Sauce

Yields: 2 servings Prep Time: 20 minutes Cook Time: 39 minutes Total Time: 59 minutes Difficulty: Moderately difficult Ingredients: For the Filet Mignon: 2 (10 oz) slices of beef tenderloin, about 2" thick   Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, divided   For the Bordelaise Sauce: 1 teaspoon butter 4 large shallots, peeled and sliced   Pinch of salt 1 cup red wine (use a good quality wine you'd enjoy drinking) 2 cups veal stock Salt and freshly ground black pepper to taste Instructions: 1. Make the Bordelaise Sauce (Start 30 minutes in advance): Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt. Cook and stir until caramelized and browned, about 20 minutes. Add red wine and bring to a simmer. Reduce heat and cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickene...
Post a Comment
Read more

Fig & Goat Cheese Grilled Cheese Sandwich

Shhh... I skipped the arugula. Yields: 1 sandwich Prep Time: 5 minutes Cook Time:  6-10 minutes Ingredients: 2 slices crusty bread (like ciabatta) 4 ounces goat cheese, crumbled 4-5 fresh figs, thinly sliced 2 tablespoons balsamic glaze 2 tablespoons butter, softened Fresh arugula (optional) Instructions: Prepare the bread: Spread softened butter on one side of each bread slice. Assemble the sandwich: Layer goat cheese and fig slices on one slice of bread (not the buttered side). Drizzle with balsamic glaze. Grill the sandwich: Top with the remaining bread slice (buttered side up and facing out from the sandwich's innards). Cook in a skillet over medium heat until golden brown and the cheese is melted, about 3-5 minutes per side. Serve: If using, top with fresh arugula after grilling. Serve immediately. Tips: Add a drizzle of honey to the inside, or some thin sliced prosciutto for a new height of flavor that is oh so good! Grilled Cheese: Elevated to Fig-tastic Heights! Ah, t...
Post a Comment
Read more