ron_in_worcester
Active member
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...)
HELEN CHEN’S OVEN-ROASTED OYSTER SAUCE CHICKEN WINGS
2 to 2-1/2 lbs. chicken wings (about 12 to 16 pieces)
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.
Serves 3 to 4 as a main course; 6 to 8 as an appetizer
Source: Helen Chen's Chinese Home Cooking, Hearst Books, 1994
HELEN CHEN’S OVEN-ROASTED OYSTER SAUCE CHICKEN WINGS
2 to 2-1/2 lbs. chicken wings (about 12 to 16 pieces)
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.
Serves 3 to 4 as a main course; 6 to 8 as an appetizer
Source: Helen Chen's Chinese Home Cooking, Hearst Books, 1994