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chinese chicken wings

September 23

I’m not sure why this delicious alternative to deep-fried wings is called Chinese Chicken Wings; perhaps it’s a reflection of the era of the recipe rather than of the ingredients or a nod to any authenticity. My mother started making this recipe about 40 years ago after hearing the recipe on Etta Sawyer’s radio show on CFRB in Toronto. That was a time when talk radio was, in my opinion, more civilized and educational rather than simply talk for talk’s sake, with content that stood the test of time – like this recipe. It is an easy, really delicious recipe that is small on ingredients but big on flavour.

chinese chicken wings

2.5 lbs of chicken wings (wingettes, drumettes, or full wings are fine)

1/2 tsp each of granulated garlic and ginger OR 1 tsp each of fresh garlic and ginger (minced, jarred is fine)

1/4 cup soy sauce (I prefer Kikkoman reduced sodium soy sauce)

1/4 cup sherry

  1. Preheat oven to 350 F. Rinse and dry chicken pieces.
  2. Place one layer in the bottom of a roaster or shallow baking dish.
  3. Sprinkle / spread first layer of chicken pieces with garlic and ginger.
  4. Repeat steps 2 and 3 with the remaining chicken pieces.
  5. Mix together soy sauce and sherry and pour over  chicken pieces.
  6. Cover roaster with lid or baking dish with foil and place in oven. Bake until chicken is cooked through, or about 1 1/2 hours, basting with cooking liquid about half way through.

Note: this recipe can be made wheat-free | gluten-free by substituting standard soy sauce with Bragg’s Liquid Amino soy sauce substitute. I used white sherry; red sherry will result in a much deeper colour to the finished wings.

2 Comments leave one →
  1. Stella permalink
    September 24 7:53 pm

    This is awesome, Susan! Now, do one with your Mom’s yummy crepes….!!!


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