Need a Chinese chicken wings recipe.

[plove53]

There use to be a place by me in NJ called the Jade Fountain (I think Chinese and Polynesian). It is now loooong gone… BUT they use to have great and tasty wings. SOOO If someone can give me a recipe I can try it… This is what the wings looked like and kind of tasted like. They were black in color, and I thnk they used soy sauce to cook them. I tried but they don’t come out tasty or black. I don’t know if they put them in a wok and/or oven.

Thanks for any info.

[bakerboyz]

I just googled "chinese chicken wings" and came up with many; one was from Nina Simonds of epicurious.com which sounded delicious, it was called something like "dad's chinese chicken wings" (she use to make them for her dad).

[danhole]

Maybe it was Hoisin sauce that gave it the black color. I found this recipe:

http://chinesefood.about.com/od/poult...

[fourunder]

Jade Fountain was a typical Cantonese/Polynesian style restaurant popular through the late 80'sand early 90's. If the wings were prepared in a brown sauce, they were most likely a dish called Ho Yu Gai Yak.......which translates to Chicken Wings with Oyster Sauce Gravy. Sometimes there was an inclusion of Fermented Black Soy Beans added to make it a Black Bean Sauce. The wings were cooked in chicken stock and minced garlic in a wok and finished at the end with cornstarch, soy sauce, dark soy sauce, oyster sauce, salt and white pepper for seasonings, to make it a gravy.

If made today, you could cook your wings to your favorite style and add the sauce, similar to the way Buffalo Wings are made. Baked, fried or boiled as to your preference.

Some alternatives for Asian style would be to marinate in Teriyaki Glaze and roast on high heat in the oven. If you want a kick, add Chilies, Red Pepper Flakes or Cayenne Pepper to the marinade. If you want the skin a little crispier, you could finish under the broiler or cook on the grill.

The absolute best for full flavor is to cook in a Master Teriyaki Sauce or Simple Soy Sauce. You cook the wings by braising in the sauce, by bringing it to a boil and immediately reducing to a simmer for about 15 minutes, covered tightly with a lid.........shut the flame off and let the wings stand in the pot for an hour without removing the lid. This is the classic method for cooking Soy Sauce Chicken. You can also do this with a whole chicken and or parts.

Only by marinating in a Teriyaki glaze, soy sauce, or other dark sauce like hoisin or molasses will turn the skin a dark color when cooked.