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Lynnie

Chinese Chicken Wings And Stir Fry

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First I make a big bowl of my marinade. Pour one large size bottle of Soy Sauce in a large bowl. Then add one cup of brown sugar and one cup of white sugar. Mince up about 4 or 5 cloves of fresh garlic and add to the bowl. Then I freshly grate about 1 tablespoon of fresh ginger and put that in the bowl. I then add about 1 teaspoon of Sambal. Stir and stir and stir until the sugar is all melted. After the sugar is melted I pour about a half of a cup of the marinade into another smaller bowl. I save that for the stir fry.

Wash the chicken wings and dry. I usually make the marinade the day before and let the chicken wings soak in it overnight. But, you can also make it on the same day and just let them soak in the marinade in the frig for 3 or 4 hours.

Take a large baking sheet and put the chicken wings in a single layer and cover. I bake the chicken wings for about an hour covered at 350, then take off the cover and bake about 20 minutes to a half hour to brown them a little.

While the chicken is in the oven I make my stir fry. This can be made up of anything you like. I put all kinds of veggies, water chestnuts, everything I can think of. Add the little bit of marinade that you poured in the smaller bowl to the stir fry. Just fry everything on a medium to high heat.

I usually make white sticky rice on the side and I put the rice on my plate and top it off with the stir fry, and the chicken wings on the side.

I swear if you make this you will just love it. Those chicken wings are the best I have ever had.

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I have rewritten the recipe to put in my file, so I'll post it here for you to correct any mistakes.

CHICKEN WINGS AND STIR FRY

1 bottle gluten-free soy sauce

1 cup brown sugar

1 cup white sugar

4-5 cloves garlic, minced

1 Tbsp ginger, grated

1 tsp Sambal Oelek

1 lb chicken wings

Marinade: Pour gluten-free soy sauce into a large bowl. Add brown sugar, white sugar, garlic, ginger and sambal. Stir until all the sugar has dissolved.

Remove

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This sounds FANTASTIC! Thanks for a great recipe . . .

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