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Chinese Chicken Wings
Difficulty Level Easy
It's always fun to get a bunch of people together to watch a sporting event. These parties are usually pretty relaxed casual affairs, and the food often reflects that. Nobody wants delicate, nuanced flavours and fine wine. They want a bowl of spicy chili and a bottle of beer. I was looking for something a bit lighter as well as inexpensive to eat, so I decided on chicken wings.
I have a recipe that I've used a lot, but I've always barbequed the chicken. It being unbelievably frigid in Toronto, barbequing wasn't an option. The recipe actually calls for baking the wings at 500°F for 40 minutes which seemed like a really high temperature for a really long time. I wondered how they would be in my crock pot. I tried a little experiment and cooked half according to the recipe and the other half in the crock pot.
While the wings from the crock pot were delicious, the meat fell off the bone and my husband complained that they weren't like wings at all. The baked wings came out of the oven after 30 minutes rather than 40 and were sticky and crispy and fantastic, so this is the way to go for party wings. If you don't want to be fussing with trays of wings during your party, you can always make them in advance and serve them at room temperature.
You could also use this marinade for chicken pieces or thighs and cook those in the crock pot for a family dinner. Marinate the chicken over night, pour the whole thing into the crock pot in the morning and turn it on to low. Serve it with rice and an asian green like bok choy and you have a delicious Chinese dinner. I turned the lid sideways to allow the steam to escape for the last hour of cooking to reduce the liquid and make a thicker sauce.
INGREDIENTS
| 1 1/4 cups | soy sauce |
| 1 1/4 cups | rice wine or sake |
| 1 cup | water |
| 5 cloves | garlic, smashed with the flat side of a knife |
| 2 1/2 inch | chunk fresh ginger, peeled, then cut into 10 slices, each smashed with the flat side of a knife |
| 3 1/2 to 4 pounds | chicken wings, rinsed and drained |
PREPARATION:
- Stir all the ingredients except chicken in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
- With a sharp knife separate the drumettes from the wing tips at the joint. Place all the pieces in a bowl or a deep pan and add the still warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible. in the refrigerator.
- Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheet. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature or cold.
Adapted from A Spoonful of Ginger by Nina Simonds.
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