Center Club Chicken Wings Recipe
4 pounds chicken wings
1 1/4 cups hoisin sauce
3/4 cup plum sauce
1/2 cup soy sauce
1/3 cup cider vinegar
1/4 cup dry sherry
1/4 cup honey
6 green onions -- minced
6 cloves garlic -- minced
Cut off and discard wing tips. Separate wing at joint. At the drumstick
joint, separate bones with small knife and push meat to tip. Remove
smaller bone and discard. Mix all other ingred in large bowl. Add chicken
and coat well. After refrigerating coated chicken for at least 24 hrs,
preheat oven to 375 degrees. Line baking pan with foil and place rack over
foil, first coating rack with cooking spray. Drain chicken, reserving
liquid. Place chicken on rack and roast for 30 min. Baste, turn wings
and return to oven for an additional 30 min.
CHICKEN WING DRUMSTICKS
10 Chicken wings (yield 20
"Drumsticks)
1 Egg white -- slightly beaten
1/3 cup Cornstarch--mixed with:
1 teaspoon Baking powder
Peanut oil for deep frying
-----MARINADE-----
1 teaspoon Five-spice powder
1/2 teaspoon MSG (optional)
1 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Rice wine
1 teaspoon Soy sauce
Discard wing tips. Cut between joints. Remove the smaller bone of the
lower wing. Cut skin loose around the small end and push skin and meat up
to form drumstick.
Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using
egg white to coat the wings will help to seal the juice inside the meat.
Hence the meat will be juicier.
Dredge wings in cornstarch mixture. (Using cornstarch and baking powder
helps to make the outside layer crisp.) Deep-fry for 3 minutes. Drain.
Let cool.
Deep-fry once again right before serving. (Deep-fry the first time to
cook the meat and seal the juice in the meat. The second time to make the
outside crisp.
Make sure the oil is very hot before you deep-fry for the second time.)
|