RECIPE: Finally...REC: Chicken Wings with Oyster Sauce (Leeann Chin-style)

RECIPE:
dawn_mo

dawn_mo

Well-known member
Whenever I used to fly into Mpls. to visit my sisters, we would all have dinner together at a restaurant called Leanne Chins. They had the most delicious Chicken Wings with Oyster Sauce. They have since shut that restaurant down and concentrated on take-out only at various locations.

Thanks to Ron/Worcester's posting of this recipe, I have finally duplicated the recipe, and it is so easy. Here is Ron's original post:

* Exported from MasterCook *

HELEN CHEN’S OVEN-ROASTED OYSTER SAUCE CHICKEN WINGS

Recipe By :Source: Helen Chen's Chinese Home Cooking, Hearst Books, 1994

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Asian

Poultry

Amount Measure Ingredient -- Preparation Method

2 lbs. chicken wings (about 12 to 16 pieces) -- (2 to 2 1/2)1 tsp. grated peeled gingerroot

1 Tbsp. dry sherry

3 Tbsp. dark soy sauce

3 Tbsp. oyster sauce

1 tsp. sugar

Rinse the chicken wings and pat dry. Cut off the wing tips and cut the wings into 2 sections through the joint. (Discard the wing tips or save them to make chicken broth.)

Combine the remaining ingredients in a plastic bag. Mix well. Add the chicken wings. Seal the bag and marinate in the refrigerator for at least 2 hours--preferably overnight. Turn the bag occasionally to distribute the marinade evenly.

When ready to cook: Preheat oven to 400º F. Place the wings on an ungreased baking pan and roast for 15 to 20 minutes or until chicken is almost cooked. Turn the wings over and cook

10 more minutes until done. If you prefer a darker color, finish the wings under the broiler for the last 3 minutes of cooking. Serve hot, cold or at room temperature.

Ron's note: An excellent recipe for wings. Helen has adapted her mother, Joyce Chen's, recipe and eliminated the deep-frying aspect. (Not that there's anything wrong with that...)

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Here is my method:

* Exported from MasterCook *

My Oyster Wings

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

chicken wings, tips removed and wings splitseasoning salt and garlic salt

oyster sauce

Place the wings on a foil-lined sheet pan, and spray it with a non-stick spray. Next place the wings in a single layer with the outside skin facing up. Sprinkle them liberally

with the seasoning salt and garlic salt, and place in a 400 degree oven.

Bake them for maybe 30 minutes, or until they are golden brown and crispy. I take them out of the oven and let them sit for a few minutes, it makes turning them easier. Then season them again with the salts, and put them back in the oven until they are done, nice and crispy but not dried out.

Carefully lift them off the foil, once again, it helps if you let them rest for just a little while. I place them in a zip-loc bag and pour in about 1/2 cup of oyster sauce, and squish them around until all the wings are covered in sauce. You may need to add a little more.

At this point they are ready to serve. You can heat them up in the oven or nuke them, or serve them room temperature. I sprinkle some sliced green onions on them for garnish, and they get inhaled. I have never had even one left over chicken wing. So easy and delicious.

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Awwww, I know I bemoan the fact that I can't find cooking ingredients here

and almost all of my favorite foods, but I just went to let my cats in before I go to bed, and FIREFLIES!!! And I am even starting to enjoy the thunderstorms, as long as there are not any "TORNADO WARNINGS" attached. Who knew.

 
Dawn, you HAVE to read the section in Barbara Kingsolver's book on fireflies

It's in "Animal, Vegetable, Miracle" and has to do with fireflies in an field and how thousands of them turn their lights on/off---synchronized--when an car headlight is turned on and off!

I've linked the book's website and its recipes from their garden-grown or locally purchased food.

The book is also available on CD (unabridged) and Barbara, her husband Steven Hopp and her daughter Camille each read their own contribution to the book.

http://www.animalvegetablemiracle.com/Recipes.html

 
Hi Pat, the one I used this time is called Pantai Norasingh.

I found it at the Asian market in Kansas City. It was $2.99 for 30.5 ounces. I really like it and will make a trip back when I run out.
The label is red and yellow, and has a photo of two oysters on the half shell on the front, and what looks like a picture of a ninja above the oyster pic. If that helps...lol. These would be good for your friends grad party, because they definitely can be made ahead.

 
Hi Sylvia,

I think boneless skinless thighs would be great like this. My girlfriend used to brush burgers on the grill with oyster sauce, and that was delicious too.

 
Thanks Marilyn...

I went to Amazon and she has "Search Inside This Book" on it, so I was able to read the passage about the fireflies that you pointed me to. Lovely writing, I have never read her before. I just checked and my library has two copies and the audio recording. I will check it out tomorrow. I was just getting ready to read Beach Music, but I think I will read this one instead. Thanks!

 
I'll see if I can find that brand. And thanks for the suggestion to use it for the grad party. Great

idea.

 
Pat, I always use Lee Kum Kee Premium Oyster Sauce...

I had seen it recommended, tried it, and never have tried another one. Excellent results!

 
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