Asian Soy & Ginger Chicken Wings

By • September 20, 2010 • 0 Comments


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Author Notes: When I was a little girl, my father didn’t make much money so one chicken served our family of six. As the littlest I got the wings and to this day they are still my favorite part of the chicken. Moist and tender, they are full of flavor. I was thrilled when chicken wings became a popular appetizer and it is one of the most requested appetizers at my parties. The easiest way to peel ginger is to trim off any bumps and, using any regular teaspoon, scrape the peel off. To grate ginger, use a Microplane grater, the best on the market! They are inexpensive and worth every penny.HeritageCook

Serves 10 to 12 appetizer portions

Marinade

  • 3 tablespoons molasses
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons hoisin sauce (avail in Asian Markets)
  • 1 tablespoon Asian black bean sauce
  • 1 (10 oz) can beef consomme (not beef stock)
  • 1 teaspoon dried chili flakes, or to taste

Chicken Wings

  • 3 pounds chicken wings (tips discarded) separated into two pieces
  • 3 green onions, minced
  • 2 tablespoons white sesame seeds
  1. In a small bowl, combine marinade ingredients. Whisk thoroughly. This marinade can be made a day or two ahead and stored in the refrigerator.
  2. In a large, shallow baking dish arrange wings, add sauce, cover and marinate 1 hour in refrigerator.
  3. Preheat oven to 375°F. Bake, uncovered, for 40 minutes until meat is tender. Remove from oven and transfer wings to an ovenproof serving dish. Turn oven down to 200°F and keep wings in warm oven.
  4. Pour cooking juices into a saucepan and reduce over medium-high heat for 15 minutes. Stir in white and light green parts of minced onions. Cook an additional 10 to 15 minutes, stirring regularly to keep it from burning, or until thick and sticky.
  5. Pour half of sauce over wings and toss to coat thoroughly. Arrange on serving platter. Drizzle with a little of remaining sauce, sprinkle with remaining green onions and sesame seeds. Serve immediately. Pass additional sauce at table if desired or keep for leftovers.
  6. MAKE AHEAD: While these are best the day they are made, they hold up well and can be made a day ahead. Reheat, covered, in a slow oven until warmed all the way through. Garnish with onions and sesame seeds. Serve hot.

Tags: Asian, Easy, Poultry

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