Paco and Migi requested their favorite chicken wings as it’s been months since I last made them. We are trying to eat more healthy food, but this weekend was a “break”, so I said yes. I first had this at my mom’s friend’s house in St. Louis. We definitely prefer it to KFC any ol’ time. It’s more than just finger-licking-good, it’s stick-to-your-ribs good.
How to make these spicy-sweet-salty chicken wings:
Chicken wings, prepared any way you like them — baked, deep-fried, pan-fried, whatever… my favorite is deep-fried as i love the way the chicken skin cooks evenly, but today we tried baking at 400 degrees F for 40 minutes. ewan ko naman how much better healthwise baking is, since obviously the fat is in the chicken skin. but anyway….
After the chicken is cooked, fire up a wok or large skillet. Heat oyster sauce (to taste), hot sauce (to taste) and a handful of chopped green onions over high heat. When hot and bubbling, throw in your chicken wings and stir-fry/toss until chicken wings are coated with the sauce mixture. If you deep-fried your chicken wings, you want to do this only a couple of minutes because you want to keep the skin crispy, and if you saturate them with the sauce they’ll get soggy instead. If you baked your chicken, you can leave them in the pan/wok over high heat — try to do this in one layer so all chicken pieces cook evenly — and cook until they get crusty with the sauce. Turn chicken pieces and do likewise with the other side. When chicken is done to your liking, drizzle several tablespoons sesame oil all over and toss again. Serve hot with rice. The aroma is just unbelievable.
Picture as soon as I figure out how to work this thing. I still have to load software and read the manual:-(.
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