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Chinese Barbecued Chicken Wings
RECIPE BY: mersaydees
Based on a recipe from Ken Hom’s Quick & Easy Chinese Cooking. Ken says that you may substitute chicken breasts, making sure to cook for less time. As an appetizer, this recipe is engineered for a large group, but for a larger crowd, simply double or triple the ingredients. Serve hot or at room temperature, which makes them suitable for picnics. The wings and sauce can be prepared in the morning of serving day, refrigerated, and simply taken out of the refrigerator in time to get them to room temperature before cooking. The barbecue sauce can be doubled in order to use half of it later for grilled lamb or pork chops.
Posted on: Feb 3, 2008
Ingredients
Barbecue Sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 2 large garlic clove, peeled
- 1 tablespoon fresh ginger, peeled and chopped
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon toasted sesame oil
- 2 teaspoons chili bean paste
- 2 teaspoons sugar
Directions
1
Preheat the oven to 475 degrees F.2
Place the chicken wings in an oven proof baking dish.3
Add the barbecue sauce ingredients to a blender and mix for 5 seconds.4
Pour sauce over the chicken wings and toss to coat thoroughly.5
Bake in the oven for 15 minutes.6
Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.7
Serve hot or at room temperature.
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Featured Reviews for This Recipe
From: YungB
On Mar 15, 2008
Very easy and tastes great. I used this on some pork chops and I baked them at 375 for 45 minutes basting every 20 minutes. Delish
From: Kim127
On Feb 19, 2008
These were so yummy! I couldn't find the chili bean paste so I subbed garlic chili paste, which came out so well I can't imagine the other would be better, LOL. Sweet, tangy, with a touch of spice. Awesome!!
From: Leggy Peggy
On Feb 10, 2008
Made as written, except that I doubled the sauce so I could coat 8 large chicken legs (skin-on). I used Lee Kum Kee's chili garlic sauce for the chili bean paste. The end result was outstanding. I cooked the legs for almost an hour, and basted them liberally three times. The perfume wafting from the oven was divine. Made to celebrate the Chinese New Year. Thanks mersaydees.
From: Dreamgoddess
On Apr 7, 2008
These wings were really good served with fried rice. I also had to sub garlic chili paste for the chili bean paste. I loved the flavor of the barbecue sauce and can't wait to try it on other meats. Thanks for sharing the recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 4 servings The following items or measurements are not included below: chili bean paste |
||
| Calories 582 | ||
| Calories from Fat 360 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.1g | 61% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 15.9g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.4g | ||
| Cholesterol 175mg | 58% | |
| Sodium 862mg | 35% | |
| Potassium 401mg | 11% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 5.6g | ||
| Protein 43.1g | 86% | |
| Vitamin A 334mcg | 6% | |
| Vitamin B6 0.8mg | 42% | |
| Vitamin B12 0.7mcg | 12% | |
| Vitamin C 2mg | 3% | |
| Vitamin E 0mcg | 2% | |
| Calcium 36mg | 3% | |
| Iron 2mg | 14% | |
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