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Saugus Wings?

b
Biggie Jul 6, 2006 11:38 PM

If you're from the Boston area and you eat Chinese food, you've probably been to Kowloon at one point and sampled their Saugus Wings. I've search all over for this recipe, and can't seem to find one out there. I can assume that involves a lot of garlic, brown sugar, soy sauce, and maybe some hoisin.

Can anyone out there help me?

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  1. applehome RE: Biggie Jul 7, 2006 03:45 AM

    I can't speak to Kowloon, but I make some excellent wings by using (fermented) black bean and garlic sauce (Lee Kum Kee brand is available everywhere). I add a little soy and rice vinegar and marinate for a couple of hours, then grill or deep fry. If grilling, I will brush some extra sauce on towards the end. If deep frying, I will toss in a bowl with some of the marinade after they drain (like buffalo wings).

    1. b
      Biggie RE: Biggie Jul 7, 2006 12:37 PM

      I'll have to give that a shot....the restaurant offers the recipe for their regular wings, which are marinated in soy sauce, sugar, salt, water, gin, ginger, and then deep fried.

      The become Saugus wings when they're tossed in their signature sauce, which is sweet, sticky (but still has a liquidity to it), and loaded with tons of chopped garlic.

      1. r
        robyn76 RE: Biggie Sep 2, 2010 11:01 AM

        I know this is an old thread, but I ordered some Saugus wings over the weekend and can't stop thinking about them. The waiter told me that they use honey and vinegar in the sauce. After a quick search online, I also found their regular chicken wing recipe on their website. Time to start experimenting...

        2 Replies
        1. re: robyn76
          Gio RE: robyn76 Sep 2, 2010 11:18 AM

          Just don't return the cooked wings to the original marinade... (the one they marinated in before cooking.) Boil that marinade first.

          1. re: Gio
            applehome RE: Gio Sep 3, 2010 07:21 AM

            Very good point, Gio - I've stopped doing that myself after learning more about cross-contamination and the ubiquity of salmonella.

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