Saturday, February 5, 2011

Sticky Chinese Chicken Wings

It wasn't until I was in about 1st grade that I realized that not everyone ate how my family did. That not everyone had tripe and butter beans on Sunday. And it confused me a little.

As I got older and realized that my diet was not that of your average american kid I was embarassed. I didn't like having friends over because they would always turn their noses up when dinner time rolled around, and told me my house smelled funny. Most of my friends eventually got over the smell of pigs tail, and stewed peas, and stuck around for what would undoubtedly be one of the best meals they had ever had. And the ones that didn't are not my friends now. I frequently get e-mails from childhood friends recalling meals they had in my home as a child, and how they had a serious craving fried plaintain (in Jamaica we pronounce it 'plahntin'), fried rice, and these chicken wings.


Sticky Chinese Chicken is another one of my Daddy's dishes. It was something that he would frequently make to bring to potlucks, block parties, and church luncheons (well, he would have had we stayed for the church luncheon).

These wings also use the same Pearl River Bridge mushroom soy sauce* that I mentioned in my Fried Rice post. And while I suggest you buy a bottle, for this I will not require it. You can use Kikkoman, it's ok. Just know that they won't be as good. ;-)


Sticky Chinese Chicken Wings
Serves 4-6

3 lbs chicken wings
1/4 C mushroom soy sauce
1/2 C mushroom soy sauce
3/4 C brown sugar
1/2 tsp garlic powder
1/2 tsp ground black pepper (the powdery pre-ground stuff)
1/2 tsp salt

- Clean and trim chicken wings, if serving as an entree leave wings whole and tuck wing tips behind drummie, if serving as an appetizer, seperate at joint and save wing tips for stock
- Massage wings with 1/4 C mushroom soy sauce and let sit in fridge for at least 2 hours (overnight is best)
- When ready to cook, preheat oven to 400* and remove chicken from fridge, let come to room temp
- In a small saucepan bring 1/2 C soy sauce, brown sugar, garlic powder, salt and pepper to boil
- Reduce heat to simmer, and reduce mixture by half
- Place chicken wings on foil lined baking sheet and brush with sauce, place in oven and roast for 30 minutes
- Remove chicken from oven, flip and brush with more sauce, roast for an additional 30 minutes
- Remove chicken from oven, flip and brush with remaining sauce, turn up heat on oven to 425*, and roast for another 15 minutes to crisp up skin
- Chicken is cooked through if juices run clear when the thickest part is pierced with a knife
- Serve hot with fried rice, and ginger sesame sugar snap peas


I'll tell my Daddy you said thank you!

*Sidenote: Pearl River Bridge didn't pay me to say anything nice about their soy sauce in this post or the Fried Rice post. I just love it something fierce. And I have nothing against Kikkoman, it just has no place in this recipe.

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    I read somewhere that Jamaica has the BEST "chinese" food. I believe it. God I just want to grab some wings and lick my fingers!

  2. Jamaican's KNOW their chinese food! It's the norm for me, but totally bizarre for other people! These wings are seriously delicious. I've even made them on the grill, which makes the skin decidedly less crispy, but it adds a subtle smokey flavor which makes it perfect for summer when you refuse to turn the oven on!


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