105 chinese wing recipes

Grilled flank steak rubbed with garlic paste, chili powder, Chinese five spice, and ginger. Marinate for 2 hours, grill for 18 minutes, and serve up bold, smoky slices.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.

Rich and dense sauce that's perfect for shrimp, scallops or salmon.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

These delicious cola barbecued ribs will for sure satisfy your tummy.

Quick Chinese pork stir-fry with bell peppers, mushrooms and water chestnuts in five-spice marinade, finished with cornstarch-thickened sauce over rice.

Fantastic. I cooked it for my parents. My mother said it was very aromatic, my father just finished before I started to eat. It was a fun lunch. Thanks!

Wok-Seared Mahi Mahi with Stir-Fried Vegetables recipe

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Fresh Bartlett pears cored, stuffed with minced Chinese dates and orange honey, then gently steamed until tender. A traditional Chinese dessert with just three ingredients that's elegant and naturally light.

Pressed duck simmered with five spice, coated in water chestnut flour, steamed, then deep-fried until crisp. Served with sweet and sour plum sauce and toasted almonds.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.