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Category: Wings
Prep Time: Cook Time: Total Time:
3 tablespoons vegetable oil
20 trimmed and separated wings
All purpose flour
1 pinch salt and pepper
1/2 cup minced onion
2 tablespoons minced fresh gingerroot
3 cloves garlic -- sliced thin
1/2 cup chicken stock
3 tablespoons hoisin sauce
1/2 cup coarsely chopped green onions
1 teaspoon hot sauce
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon crushed dried red pepper
1/2 teaspoon onion powder
In a large, heavy skillet, heat the oil over a high flame. Dust the wings with flour, salt, and pepper, making sure they are lightly coated on all sides. Add the wings carefully to the hot oil and brown for 10-12 minutes, or until brown and cooked through. Set aside and keep warm.
In the same skillet and with the oil remaining in the pan, saute the onion, ginger, and garlic until lightly brown and transparent. Deglaze (pour ) the pan with chicken stock scraping to loosen all particles. Add the Hoisin sauce, green onions, hot sauce, soy sauce, sesame oil, crushed pepper, and onion powder. Bring to a boil over high heat, then reduce the heat and simmer for 2 minutes.
Transfer the warm wings to a large mixing bowl. Add the sauce and toss, coating the wings thoroughly. Transfer to a platter and pull out the chopsticks. Serves 4
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HOISIN SCALLION WINGS
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Category: Wings
Prep Time: Cook Time: Total Time:
3 tablespoons vegetable oil
20 trimmed and separated wings
All purpose flour
1 pinch salt and pepper
1/2 cup minced onion
2 tablespoons minced fresh gingerroot
3 cloves garlic -- sliced thin
1/2 cup chicken stock
3 tablespoons hoisin sauce
1/2 cup coarsely chopped green onions
1 teaspoon hot sauce
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon crushed dried red pepper
1/2 teaspoon onion powder
In a large, heavy skillet, heat the oil over a high flame. Dust the wings with flour, salt, and pepper, making sure they are lightly coated on all sides. Add the wings carefully to the hot oil and brown for 10-12 minutes, or until brown and cooked through. Set aside and keep warm.
In the same skillet and with the oil remaining in the pan, saute the onion, ginger, and garlic until lightly brown and transparent. Deglaze (pour ) the pan with chicken stock scraping to loosen all particles. Add the Hoisin sauce, green onions, hot sauce, soy sauce, sesame oil, crushed pepper, and onion powder. Bring to a boil over high heat, then reduce the heat and simmer for 2 minutes.
Transfer the warm wings to a large mixing bowl. Add the sauce and toss, coating the wings thoroughly. Transfer to a platter and pull out the chopsticks. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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