Best 12 Mrs Gordons Chinese Chicken Wings Recipes

FRIED CHICKEN WINGS, CHINESE TAKEOUT-STYLE

Steps:

• Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!

MRS. HAYS' STUFFED CHICKEN WINGS

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MRS. GORDON'S CHINESE CHICKEN WINGS

Steps:

• If you are using frozen chicken wings, defrost them first. If you prefer, cut off tips of wings.
• Preheat oven to 350 degrees.
• Mix all the ingredients (except for chicken wings) together in a bowl.
• Spray a 9x11 baking dish with Veg. Oil spray. Place chicken wings in single depth in the pan.
• Pour the mixture over the chicken wings and place in oven.
• Bake for 30 minutes, then turn wings. Bake for another 30 minutes, and turn wings again.
• Increase heat to 375 and bake for final 30 minutes, and then they are done.
• Take out of cooking liquid to serve or keep warm till serving.

STICKY CHINESE CHICKEN WINGS

Steps:

• Mix Marinade ingredients.
• Place wings in large bowl, pour over Marinade and toss well. Set aside for 10 minutes - do not marinate for longer than 1 hour. (Note 3)
• Preheat the oven to 180C/350F.
• Line baking tray with foil then greaseproof paper (you'll thank me later).
• Shake excess marinade off wings (but reserve the marinade) and spread on baking tray - can be fairly snug but not super squished (use 2 trays if needed).
• Bake 45 - 50 minutes, basting with a brush at 25 minutes and 35 minutes, using the reserved marinade and juieces on the tray.
• The meat should be able to be pulled off the bones quite easily, they should be just starting to char on the edges and a sticky, dark red/golden colour all over.
• Sprinkle with garnishes - coriander/cilantro leaves, sesame seeds, chilli, sliced shallots/scallions - then serve!

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

CROCK POT - CHINESE CHICKEN WINGS

Steps:

• Place chicken wings in bottom of crock pot. Salt and pepper to taste.
• In a small bowl mix other ingredients (except cornstarch and water) and pour over chicken wings.
• Start 1st hour on high and cook remaining 3-4 hours on low (or) entire time on low for 6-8 hours.
• To thicken sauce, mix cornstarch with cold water and mix in during last 15 minutes.
• Note: Recipe can easily be doubled or tripled.

CHINESE CHICKEN WINGS

Steps:

• Wash and dry the wings, cut in half at the joint if using regular wings.
• Combine the soy sauce, garlic, ginger, salt, pepper, sugar, honey and sherry. Pour over the chicken In a large bowl or Ziploc bag. Mix thoroughly, and refrigerate overnight. Make sure the marinade is completely covering the chicken, so you don't have to get up and stir it, heh heh.
• Brush a baking pan with oil (you can aluminum foil it first if you want). Spread out the chicken evenly in the pan. Pour some marinade over the chicken.
• Bake in a moderate oven 35 to 40 min or until cooked. Baste frequently with marinade and pan juices. Broil briefly after cooking if you would like them brown and crispy instead of saucy and sticky, your choice.
• Remove from oven, quickly brush any remaining marinade over the chicken wings ( I think I would cook it first, I don't think the raw chicken thing was a big deal in 1990). Serve on a plate with lots of napkins!

MOM'S CHINESE CHICKEN WINGS

Steps:

• Rinse wings and pat dry.
• Mix all ingredients together and marinate overnight, turning a couple of times.
• Bake at 350°F for 40-50 minutes.
• Turn them over halfway through cooking time.
• Baste a couple of times as well.

CHINESE CHICKEN WINGS

Steps:

• Toast peppercorns in a small skillet over medium low heat, stirring frequently for 3 minutes.
• Grind peppercorns in a morar and then strain through a sieve. Measure 1/4 teaspoon and set aside.
• Combine the 1/4 teaspoon ground peppercorns with next 7 ingredients (sesame oil - ginger)in a bowl. Let stand for 30 minutes.
• Arrange chicken in a single layer in a baking dish or cookie sheet, pouring marinade over chicken, turn. Cover with plastic wrap.
• Refrigerate overnight (or at least 4 hours), turning once.
• Bring chicken to room temperature.
• Preheat broiler.
• Broil 3 minutes or until golden (5-10 minutes).
• Turn and continue broiling until done (5-10 minutes), basting with marinade.

CHINESE CHICKEN WINGS

Steps:

• Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
• Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.

CHINESE CHICKEN WINGS

Steps:

• Mix all ingredients.
• Add wings and marinate overnight.
• (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.

GRANDMOTHER'S CHINESE CHICKEN WINGS

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
• Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
• Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
• Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.