The Best Recipes for Chicken Wings!

mep

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Apr 21, 2010
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#21
I just reread the recipe again to see what would have caused the marinade to be thick. 1/4 cup of sugar? Yikes! How sweet was that? Normally in a teriyaki sauce you mix in some white vinegar to offset the sweetness that comes from using a smaller amount of brown sugar. I also usually add some fresh pineapple juice as well (very small amount).
 

treitz3

Super Moderator
#22
Hi Tom,

Although it looks like they were burnt (which is why I didn't really want to show the pics), they were NOT. The marinade was quite thick and siropy and what you see is the soy sauce. I took them out of the Ziploc bag and placed them on the cookie sheet, when I think I should probably have let them drain slightly through a colander. Because of this (IMO) they also didn't turn out as crisp as what you say they should, but I'm ok with that.

I followed your recipe EXACTLY, and yes, they were on the middle rack. My stove is older so I may have to increase the temps next time, and I'll do that. The bottom line is that they were very tasty, moist/juicy, tender as can be.

EDIT: What kind of Soy Sauce do you use? If there are various types, perhaps the Chinese Soy I used is too dark and thick for cooking with. I don't know.
I use this -




Kikkoman also has Gluten-Free Soy Sauce but I have not tried it yet, only the reduced sodium type....but not in this recipe. It is definitely not a thick soy sauce and it resembles nothing even close to any type of syrup. Let's assume that it's not the oven temperature for now, given that they were not burnt...except for appearance. It sounds like it was the soy sauce. When I first looked at your marinade, my first thought was that it looked a little dark and thick. Mine usually is dark [not that dark] but somewhat translucent in appearance and most definitely not thick.

What type of soy sauce did you use, if you don't mind me asking?

Tom
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
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Calgary, AB
#23
I used VH Chinese Soy Sauce from VH.
soya-sauce.jpg

I normally use Kikkoman as well, but they were out and only had the large containers. Those would last me 2 lifetimes and I thereby chose the VH branded one. I'm thinking it might be the Soy sauce as well, so next time I'll use the Kikkoman.
 

treitz3

Super Moderator
#24
Hello, Mark The 1/4 cup of sugar is [I would imagine] added more to enhance the crispness of the skin and truth be told, most of it is discarded along with the marinade itself. Whenever I cook these wings, they do not taste like sugar. They are slightly sweet and have a very well balanced blend of flavors yet not overpowering taste to them. Very pleasing, even for the most discriminating taste palette.

If you happen to have the "typical" wing recipe for hot wings that's above that in which you find at most wing places, I'll be more than willing to try it out. I have been experimenting with these type recipes for a while now and have yet to find something that's "just right". My latest experiments are trying to incorporate hot oils within the meat with a blend of sauce that utilizes this -



While I'm not a big fan of the regular Tabasco sauce [any of them], I really enjoy the taste of the Chipotle Tabasco sauce.

Tom
 

mep

Member Sponsor & WBF Founding Member
Apr 21, 2010
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#25
Tom-I don't have a killer recipe for making traditional style hot wings. I do use this: franks redhot wings.jpg
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
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#26
At least my crepes this morning turned out as expected.
Crepes.JPG
 

garylkoh

WBF Technical Expert (Speakers & Audio Equipment)
Sep 6, 2010
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Seattle, WA
www.genesisloudspeakers.com
#28
Love a chicken wing thread! Coincidentally, we were at Costco yesterday and came home with a 5lb pack of chicken wings. For the weekend, all 5lbs were prepared - in 3 different ways.

I have a very similar recipe to Tom's. But I don't use sugar or Kikkoman. Japanese soya sauce has a very different flavor profile compared to Chinese soya sauce. But ask a Chinese cook about soya sauce, and you'll probably get a thesis.

Difference between my recipe and Tom's is that I use a bit of Kechup Manis (an Indonesian sweet soya sauce) and I pound the sesame seeds, garlic, green onions, and shallots in a mortar & pestle before using for a marinade. The chicken is still in a gallon ziploc bag in the refrigerator and will be cooked for dinner.

What we had for dinner last night was my kid's all-time favorite dish - ginger black sauce chicken. My recipe doesn't have exact measurements, unfortunately.

For 10 pieces chicken wings - tips removed(discarded, or I use the to make chicken stock).

Wash and pat dry the chicken wings, and then chop into 4 pieces. This is an important part to the taste as we need the flavor from the marrow seeping out.

Scrape the skin off one very large thumb of old ginger and julienne.

Heat 2 tbsp peanut oil 2 tsp sesame oil in a large wok until nearly smoking. Add the ginger and fry until dark, fragrant and crispy.

Add the chicken pieces bit by bit and stir fry for about a minute.

Add (my glop = about 1/4 cup, my splash = about 2 tbst):

2 glops of Lee Kum Kee Premium Oyster Sauce
1 glop of ABC-brand Ketchup Manis (sweet thick soya sauce)
1 splash of Lee Kum Kee Double-fermented Soya Sauce
1 dash of worchester sauce (Lee & Perrins)
1 dash Fa Tui wine (a type of Chinese cooking wine - can substitute with shao shing wine, sake or mirin)
1 dash of dark thick soya sauce paste
1/2 cup chicken stock made from simmering all the wing tips.

Stir fry on high heat for about 30 minutes or until the sauce thickens and caramelizes and coats the chicken pieces completely.

Eat with lots of fragrant white rice to soak up the sauce. Lick fingers.
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
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#29
I always have Ketjap Manis in the house as I make Bahmi Goring several times a year. One of my favourite dishes.
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
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#31
What is Bahmi Goring? It sounds like something a bull does to you.
I heard, but don't quote me, that it's something like a Chinese Lo Mein.

http://www.indochef.com/indo_24.shtml

The recipe described is very simple, but mine is more complicated. I think there are probably many regional variances of it in Indonesia. It gives you an idea.

I normally serve it with a fried egg on top and Shrimp crackers on the side.
 

garylkoh

WBF Technical Expert (Speakers & Audio Equipment)
Sep 6, 2010
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Seattle, WA
www.genesisloudspeakers.com
#33
John, bahmi goreng is one of my kids favorite dishes too. Indomie has a very good instant version, but we of course make it much better by judicious mods.

Take 2 packets of Indomie Mee Goreng. http://en.wikipedia.org/wiki/Indomie_Mi_goreng

In a hot wok, fry up 4oz minced pork in a little peanut oil. Add the package of dry flavor mix from the instant Mee Goreng to the fried minced pork and stir it up.

In the meantime, put 4 cups of water to boil. When boiling vigorously, add the instant noodles. Stir and boil for no more than 2 1/2 minutes (the instructions are 3 minutes which my family finds makes the noodles way to mushy).

Drain well, add noodles to the minced pork in the wok. Toss it up, add the package of wet flavor mix.

Serve in a warmed dish. Top with a deep fried egg.
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
8,571
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38
Calgary, AB
#34
I have on occasion used a quickmix as well, and my preferred brand is Conimex. I use their their Ketjap Manis and Sambal as well. These are readily available to me from my local Dutch food shop. I usually still add a small amount of shredded cabbage and some bean sprouts as well. I also add some Lemongrass powder and a liberal amount of Sambal, but I'm careful with the Ketjap Manis. A bit at a time for that, as otherwise it overpowers everything.

I've never used a minced pork/beef/veal/lamb and instead prefer cubed tenderloin pork or cubed chicken, but hey...I might have to give that a try. And the Fried Egg is a MUST!
 

Tango

VIP/Donor
Mar 12, 2017
3,020
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Bangkok
#36
Chicken is my favorite food and I always eat her, but my favorite dish with chicken is chicken spaghetti! This is so tasty for me and this dish easy to cook. I make this dish for all my family.
Excellent! Me too. And garlic bread on the side would be delight. :)
 

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