Jar Doo wings.... baked??

[Dave Smith]

When I had a deep fryer and used it too often I used to occasionally
Jar Doo wings. They were simple to make and were delicious. They
involve a marinade of soy sauce, grated ginger, a bit of sugar and gin
and had to sit for about an hour before deep frying. Since so many
people think Buffalo wings can be baked, I wonder if anyone has tried
doing these Chinese style wings in an oven.

[Cindy Hamilton]

Gin? Well, I guess it takes all kinds.

It takes a surprisingly long time to bake chicken wings. I'd be
worried the marinade would burn.

Here's an oven prep for Buffalo wings, from a website I trust:
<http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html>

Perhaps you can extrapolate from it. (I see it uses unsalted butter.
For my part, margarine doesn't exist, and I have no problem with sodium.
I've always been the girl who eats the salt from the bottom of the pretzel
bag.)

Cindy Hamilton

[Casa de los peregrinos]

On 11/5/2017 10:27 AM, Dave Smith wrote:
> I wonder if anyone has tried doing these Chinese style wings in an oven.

Regularly, of course:


http://allrecipes.com/recipe/60617/five-spice-chicken-wings/

Ingredients


1 tablespoon Chinese five-spice powder
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sweet chili sauce salt to taste (optional)
16 chicken wings
2 limes, quartered

[Casa de los peregrinos]

On 11/5/2017 10:51 AM, Cindy Hamilton wrote:
> It takes a surprisingly long time to bake chicken wings. I'd be
> worried the marinade would burn.

Do these look burned:


https://herschelian.files.wordpress.com/2015/03/five-spice-chicken-wings.jpg?w=300&h=205

http://www.powersdistributing.com/sites/default/files/chinese-five-spice-chicken-wings.jpg

[Cindy Hamilton]

On Sunday, November 5, 2017 at 1:22:35 PM UTC-5, Casa de los peregrinos wrote:
> On 11/5/2017 10:51 AM, Cindy Hamilton wrote:
> > It takes a surprisingly long time to bake chicken wings. I'd be
> > worried the marinade would burn.
>
> Do these look burned:

No, they do not. However, they do look sicky-sweet.

Cindy Hamilton

>
> https://herschelian.files.wordpress.com/2015/03/five-spice-chicken-wings.jpg?w=300&h=205
>
> http://www.powersdistributing.com/sites/default/files/chinese-five-spice-chicken-wings.jpg

[Dave Smith]

Hmmm,.... good ideas there, like the air drying and the high heat. My
previous attempts to bake them were at lower temperatures and not very
good. I am not particularly worried about the salt in regards to blood
pressure. My BP is good. I just found that they tasted salty with
regular (salted) butter.

[Casa de los peregrinos]

Oh come now, you think that over-wetted "buffalo" wings look appealing?

https://www.askchefdennis.com/wp-content/uploads/2011/02/buffalo-wings-105-680x582.jpg

Those flappers are the poultry world equivalent of the abominable
"sloppy joe"!

At least the 5 spice wings came by their caramelization honestly, not as
a dousing in some cheap hot souce bath:

http://img.sndimg.com/food/image/upload/w_617,h_462,c_fit/v1/img/upload/package/super-bowl/H2_SB_Buffalo_Wings_Sauce_6.jpeg

[dsi1]

On Sunday, November 5, 2017 at 7:51:55 AM UTC-10, Cindy Hamilton wrote:
>
> Gin? Well, I guess it takes all kinds.
>
> It takes a surprisingly long time to bake chicken wings. I'd be
> worried the marinade would burn.
>
> Here's an oven prep for Buffalo wings, from a website I trust:
> <http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html>
>
> Perhaps you can extrapolate from it. (I see it uses unsalted butter.
> For my part, margarine doesn't exist, and I have no problem with sodium.
> I've always been the girl who eats the salt from the bottom of the pretzel
> bag.)
>
> Cindy Hamilton

Roast the chicken wings in a hot oven until they're done. Dip the wings in a thick teriyaki glaze. If you want Chinese wing, add some 5 spice to the glaze. If you want Korean, add gochujang and sesame oil to the glaze.

[Casa de los peregrinos]

Dat too!

[marcin....@gmail.com]

On Sunday, November 5, 2017 at 12:26:03 PM UTC-5, Dave Smith wrote:

Yep, this is my approach;

2.6 lb Chicken drumsticks 12 pieces
1 cup Milk
2 tbsp Teriyaki baste & glaze
2 tbsp Sweet chili sauce
1/4 tsp Sriracha sauce
2 tbsp Chinese 5 spice powder
1 pinch Sesame seeds
1/4 cup Scallions chopped

http://foodflavorz.com/oven-baked-five-spice-chicken-drumsticks/

this recipe can be also used on the wings.

[Sanne]

That's from the optional sweet chili sauce for sure.
Looks may deceive...

Bye, Sanne.