Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.
ven to 425F degrees. Cut chicken wings in half at joint. Finely
Place all ingredients except for chicken wings in a food processor (or blender), process until blended.place wings in a large resealable bag or container, pour in marinade and toss to coat.refrigerate 8-10 hours.
heat grill to medium heat. remove wings from marinade , place wings on grill and cover. grill wings 15-20 minutes, or until no longer pink; turning occasionally.
Juice the lemon half. Mix together all the ingredients except for chicken wings.
Place chicken wings into a shallow roasting dish and pour on half the marinade. Allow to stand (in fridge) for approximately 20 minutes.
Prepare a moderate oven (180C) and cook chicken wings for about 15 minutes. Brush on the remaining marinade and return wings to the oven to complete cooking, approximately 30-35 minutes in all.
Serve with green salad and herb bread.
If you are using frozen chicken wings, defrost them first. If you
Cut wing tips off at the joint.
Cut each wing in half at joint.
In Dutch oven, in hot oil and high heat, cook chicken wings and green onions, stirring constantly, for 7 minutes. Reduce heat to medium.
Add soy sauce and remaining ingredients. Stir well.
Cover and cook for 25 minutes, stirring occasionally. Uncover and cook for 10 minutes longer, stirring frequently, until almost all liquid is absorbed (18 drumettes can be substituted for chicken wings).
Put the chicken wings on a greased baking sheet
lit chicken wings and toss to cover completely. Cover and refrigerate for at
arinade ingredients. Toss in the chicken wings, stir and then let marinate
eet-Hot Garlic Chili Sauce.
Cook for 2 more minutes then
To make the sauce, combine all ingredients in a
nd saute over medium heat for three minutes.
Add chili
Cut chicken wings into 3 sections; discard wing
>for the recipe to be accepted, but this recipe works for any amount of wings
mall bowl, combine the barbeque sauce, jam, chopped onion, jalapenos, 1
arge roasting pan.
Arrange chicken wings in roasting pan. Combine peanut
b>chicken wings, oyster sauce, salt, pepper, 5 spice powder sugar, garlic, ginger. Refrigerate for
lace chicken wings in a saucepan along with wine and soy sauce. Add
epper (optional) and salt. Place chicken wings in a large nonporous glass
TO MAKE ONE PORTION OF SAUCE: Combine 1 cup of fresh