Three Easy Chicken Wings Recipes

Prepare the chicken wings the previous night. Clean them: remove the last bits of feather, rub with salt, rinse, and strain. Below are instructions for three different flavours.

Salt and Pepper Chicken Wings 椒鹽雞翼

Sprinkle enough of salt and pepper premix (椒鹽粉) and toss to cover all of the wings. I use the Knorr brand. The instructions say to use 1 pouch of seasoning for 2 pounds of meat and season for 30 minutes. In an effort to cut down on salt, I use much less, maybe half of a package and I season overnight in the fridge.

Fermented Tofu Chicken Wings 南乳雞翼

Use fermented tofu to flavour the wings. Make sure you use tofu that was fermented with red yeast rice (紅豆腐乳/南乳). Toss the wings to ensure it’s all covered by the tofu paste, about 3-4 cubes per pound. Let it sit overnight in the fridge.

Char Siu Chicken Wings 叉燒雞翼

Use char siu marinate sauce (叉燒醬) or char siu season mix (叉燒粉) to marinate and season. I actually like to mix both. I use Lee Kum Kee’s char siu sauce and Noh’s char siu seasoning dissolved in a bit of water. Add hoisin sauce if desired. Let it marinate overnight in the fridge.

The next day, you can simply barbecue, bake, pan-fry or deep-fry the wings.