It was inevitable that I would have to mention chicken wings on this blog! No matter how it's prepared, cooked, where it’s from, or how it’s served, when it’s put on the table, I see nothing else. I would take chicken wings to my bed if I could.
As a chicken wing connoisseur, I have had them every which way you can imagine. So, here is my ranking, in ascending order, of the top 5 best ways to enjoy the tasty treat:
-Sweet with a thick creamy taste of curry power
-Carrots, onions, and potatoes that compliment the sauce, always served on a bed of white rice Recipe:http://japanesefood.about.com/od/curry/r/currychicken.htm
#4 Buffalo Wings
-Pungent spices to enjoy: Paprika, Cayenne Pepper, Garlic Power, Black Pepper, and the most important ingredient, Hot Sauce
-Can be deep fried or baked
-Served with Celery and Ranch dressing
-Deep fried to perfection with crispy skin and seasoned with spices
-Goes well with mashed potatoes and a fizzy coke
Website: http://www.churchs.com/index.html
#2 Drunken Chicken Wings
-I like the intricacy of this dish, using heat, ice and flavorful rice wine to get the chicken drunk
-A cooling appetizer before the meal
#1 Grandma’s Sweet Soy Sauce Chicken Wings with Rose Wine
I found this homemade recipe stored away in a tin can. Thanks Grandma, although we can no longer taste your cooking, the memories of it still lives on in our hearts.
Post your comments to vote for your own favorite style of chicken wings!
I found this homemade recipe stored away in a tin can. Thanks Grandma, although we can no longer taste your cooking, the memories of it still lives on in our hearts.
Ingredients (4 serving)
• 8 Chicken Wings
• 4 Clove of Star Anise
• 2 Tablespoons vegetable oil
• 1 Small onion, peeled and chopped
• Extra salt, and freshly ground black or white pepper, to taste
Marinade:
• 1/3 cup soy sauce
• 1/3 cup water
• 3 tablespoons dark soy sauce
• 4 tablespoons brown sugar
• 3 1/2 tablespoons Chinese rose wine
• 1 1/2 green onions, washed and finely chopped
• 3 slices ginger
• 2 crushed cloves garlic
Preparation:
• Place wings in a large mixing bowl, mix the marinade ingredients together. Let sit overnight.
• In a large saucepan, heat the vegetable oil over medium heat. Add the chicken wings and cook for 5 to 6 minutes until browned, turning over once.
• Add onion, sauté until softened (about 5 minutes). At the same time brown the wings and cook the onions and star anise, bring the reserved marinade to boil in a small saucepan. Boil the marinade for 5 minutes.
• Add the marinade to the chicken.
• Season with salt and freshly ground black or white pepper
• Simmer, uncovered on low heat for 30 minutes, or until the chicken is cooked through, adding water if needed.
• Serve
Post your comments to vote for your own favorite style of chicken wings!
Bernice O. AKA "The Ultimate Eating Machine"
I personally like chicken served "boneless," but if I had to choose I would go with the buffalo chicken wings. Have you tried the one they serve at BLT Burger in TST? It's so yummy and tasty! Love that your grandma's recipe is #1. That's so touching!
ReplyDeleteBoneless chicken is often dry chicken, MK Clark! For gweilos! I like my chicken BONED, and wings are awesome. It's too bad there aren't too many fried chicken options in Hong Kong. All your options are yummy, but I'd vote for #1. Go grandma!
ReplyDeleteChurch chicken sounds so good right now!
ReplyDelete