Chinese Chicken Wings
The Chinese Chicken Wings I made last night were a big hit, and they’re so easy to make! I was inspired by a recipe from Derrick Riches on about.com, but I changed it a bit.
I used chicken broth instead of white wine in the marinade, increased the garlic, and added rice vinegar and Sriracha sauce. After marinating for 7 hours, the wings were very flavorful, indeed!
The Chinese Five Spice Powder is the “secret” ingredient that sets these Chinese Chicken Wings apart. Be sure to use powder that is fresh so it has the best flavor. I found some in the bulk spices in the grocery store.
I grilled the wings, and it’s a great way to cook them. If you don’t have a grill, you could roast them in the oven. I’d line a baking sheet with foil, spread the wings out on the pan, and roast them at 450˚ for 30 minutes.
Chinese Chicken Wings
(Inspired by a recipe by Derrick Riches on about.com)
Serves 4 – 5
16 Chicken wings (about 3 pounds)
½ cup soy sauce (use wheat-free Tamari for gluten free)
½ cup chicken broth
¼ cup oil (I used light olive oil)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1½ teaspoons Chinese five spice powder
1 tablespoon plain (unseasoned) rice vinegar
1 teaspoon Sriracha sauce
I think Sriracha sauce is pretty widely available, but you could substitute Tabasco.
1. Combine the soy sauce, chicken broth, oil, garlic fresh ginger, Chinese five spice powder, rice vinegar, and Sriracha sauce together. (You can use a food processor or blender for this step, if you have one.)
2. Put the chicken wings in a Ziploc bag and pour in the marinade.
3. Put the bag of wings in a baking dish or pan (just in case of leaks) and marinate them in the refrigerator for at least 7 hours. Turn the bag over every once in a while to redistribute the marinade.
Wings in the bag, marinating
4. Preheat your grill to high heat. (About 10 minutes for my gas grill.)
5. Remove the wings from the marinade, and discard the marinade.
6. Put the wings on the grill skin-side down and grill for about 3 or 4 minutes.
7. Turn one (or two if your grill has 3 burners) off. Turn the wings over and place them over the turned-off burner so they will finish cooking by indirect heat.
8. Cook by indirect heat for 15 – 20 minutes.
Pass extra napkins!