Best Braised Chicken Wings In Bean Sauce Recipes

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Chicken Wings with Black-Bean Sauce image

Chinese fermented black beans are a bargain-the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Provided by Lillian Chou

Time 40m

Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings

Number Of Ingredients 11

Ingredients

2 pounds chicken wings
1/2 cup reduced-sodium chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/8 teaspoon dried hot red-pepper flakes
a well-seasoned 14-inch flat-bottomed wok with cover

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.

BRAISED CHICKEN WINGS IN BEAN SAUCE

BRAISED CHICKEN WINGS IN BEAN SAUCE image

Categories Chicken Appetizer Dinner

Yield 3-4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 pounds chicken wings, meaty sections preferred
2 tablespoons minced garlic
2 tablespoons ground-bean sauce or hoisin sauce
1 tablespoon soy sauce, or to taste
1 tablespoon sugar (omit if using hoisin sauce)
½ teaspoon coarsely ground black pepper

Steps:

1. Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil. 2. Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings

BLACK BEAN CHICKEN WINGS

Black Bean Chicken Wings image

Make and share this Black Bean Chicken Wings recipe from Food.com.

Provided by Semra22

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs chicken wings (wing tips removed)
1/4 cup chinese black bean paste
1/2 cup hoisin sauce or 1/2 cup oyster sauce
1/4 cup light soy sauce
1/4 cup honey
1/4 cup ketchup
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/2 teaspoon chinese chili oil

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.

Nutrition Facts : Calories 857.6, Fat 53.5, SaturatedFat 13.9, Cholesterol 219.4, Sodium 2001.7, Carbohydrate 37.4, Fiber 1.4, Sugar 30.1, Protein 55.7

BRAISED CHICKEN WINGS

Braised Chicken Wings image

I was only cooking for 3 so I did 10 wings cut in half and 5 large ribs chopped in half to make 10 and this perfect for us, so just adjust for how many you are serving. If you wanted to make these for 4 and were not making ribs as well I would allow for 3 wings per person, so a total of 12 chopped in half and I would make some stir fried rice to accompany. The sauce ingredients I have listed below would be plenty for the extra chicken. If serving with other asian dishes 12 wings would be about right for 6 people and this would also be the case if serving as a stater with no rice. It really just depends in appetites so adjust accordingly.

Provided by The Flying Chef

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 chicken wings, cut in half, tips removed if not already
5 whole dried shiitake mushrooms, soaked in water to soften
2 tablespoons peanut oil
2 green onions, finely chopped
2 teaspoons fresh gingerroot, grated
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon sugar
1/2 teaspoon five-spice powder
1 cup water
2 teaspoons cornflour
250 bean sprouts (optional to serve chicken over) (optional)

Steps:

Drain mushrooms, squeeze out excess water, discard stems and slice caps.
Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.