Wednesday, February 2, 2011

Grilled and Braised Asian-Style Chicken Wings

Developed January 29, 2011. Developed from Merry Magid's fried and braised Chinese-style wings.
Grilled Chicken Wings — Ready for Braising
4 lb chicken wings, rinsed, trimmed of fat and excess skin; tip-tucked
1 T vegetable oil + 1 T dark sesame oil
1 t garlic powder
3 T soy sauce
3/4 c white wine
1 t sugar
about 2 c water
2 T dow see (fermented black beans), soaked and drained
1 T mushroom powder
1/2 t salt
Brine wings 1/2 hour in 1 qt cold water plus 1/4 c each kosher salt and sugar. Drain well, dry, and grill covered over a hot charcoal fire for about 20 minutes, rotating and turning every few minutes until nicely browned. Transfer the wings to a large dutch oven, and heat over medium heat on the stovetop. As it begins to sizzle, add the canola and sesame oils. When heated add soy sauce and garlic powder, and stir fry until it glazes the chicken.  Add the wine and reduce by half. Add water to half cover the wings, and the remaining ingredients, and mix well. Simmer covered for an hour, basting often. Remove the top, and simmer until sauce is almost syrupy and the wings are tender, about 40 minutes. 
Serve over steamed rice. Serves 4 to 6.

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