Chinese Chicken Wings
Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.
Yield
4 servingsPrep
10 minCook
2½ hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
wings |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 5 | tablespoons |
honey
|
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
sugar
brown |
|
| 1 | tablespoon |
garlic
clove, minced |
|
| 1 | teaspoon |
lemon
juice |
|
| 6 | each |
peppercorns
|
*
|
| 1 | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
wings |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 75 | ml |
honey
|
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sugar
brown |
|
| 15 | ml |
garlic
clove, minced |
|
| 5 | ml |
lemon
juice |
|
| 6 | each |
peppercorns
|
*
|
| 237 | ml |
water
hot |
|
Directions
Cut tips from chicken wings and reserve for another use.
Cut remaining wing in half at joint. Rinse chicken and pat dry.
Set in ungreased, shallow baking pan in single layer. Sprinkle with salt and pepper.
Mix together in a small jar the remaining ingredients; cover and shake well.
Pour over wings. Cover pan with foil and bake for 2 hours at 325℉ (160℃).
Remove foil, reduce heat to 300 degrees and continue baking another 30 minutes, basting wings with drippings every 10 minutes.
When wings are brown, remove and drain on paper towels.
Serve hot or cold.
