Best Black Bean Chicken Wings Recipes

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Steps:

• Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
• Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
• Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

BLACK BEAN CHICKEN WINGS

Steps:

• Combine all the sauce ingredients (everything listed except the chicken!).
• Marinate the wings from 4 to 24 hours.
• Bake the wings at 400 F for 40 minutes or till still saucy and brown, turning at least once and brushing with the marinade.

FRIED CHICKEN WINGS WITH BLACK BEAN SAUCE

Steps:

• 1.In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes. 2.In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet. 3.In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away. Make Ahead The sauce can be refrigerated for up to 5 days. Rewarm before using.

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE

Steps:

• 1. Soak fermented black beans. 2. With a cleaver, chop off bony wing tips and discard then chop each wing in 5 sections. 3. Dice green pepper and onions. Mince garlic and mash with soaked black beans. 4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly. 5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes. 6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.