Oyster Sauce Chicken Wings

16 chicken wings

cup soy sauce

1 tablespoon dark soy sauce

3 tablespoons oyster sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 tablespoons water

2 teaspoons sesame oil

3 garlic cloves, minced

1. Rinse the chicken wings and pat dry. Combine the soy sauce, dark soy sauce, oyster sauce, rice wine, sugar, water, and sesame oil. Place the sauce in a plastic bag. Add the chicken, shaking the bag lightly to make sure the sauce coats all the chicken. Seal the bag and place in the refrigerator. Marinate the chicken for 2–3 hours, turning the bag occasionally.
2. Preheat the oven to 350°F.
3. Remove the chicken wings from the bag, reserving the sauce. Place the wings on a baking sheet sprayed with cooking spray. Pour ½ the sauce over. Add the minced garlic. Bake the wings for 20 minutes. Add the remaining half of the sauce and cook for another 15 minutes, or until the wings are cooked.

How to Reduce Splattering During Deep-frying

Make sure the food to be deep-fried is at room temperature. If deep-frying foods are coated in a sauce or batter, use a slotted spoon to drain off any excess before adding the food to the wok.

Stuffed Chicken Wings

10 chicken wings

2 Chinese dried mushrooms

½ 8-ounce can bamboo shoots, drained

½ cup ground pork

½ tablespoon soy sauce

½ tablespoon Chinese rice wine or dry sherry

¼ teaspoon sesame oil

½ teaspoon sugar

Salt and pepper to taste

1. Wash the chicken wings and pat dry. Cut through the middle section and discard the drummette. Take a paring knife and, starting with the end of the midsection that was attached to the drummette, carefully scrape the meat away from the 2 bones in the middle section, taking care not to cut the skin. When the meat is scraped away, pull and remove the 2 bones in the midsection. This will give you a pouch to stuff.
2. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Give the mushrooms a gentle squeeze to remove any excess water. Cut into thin slices. Julienne the bamboo shoots.
3. Place the pork in a medium bowl. Use your hands to mix the soy sauce, rice wine, sesame oil, sugar, and salt and pepper in with the pork.
4. Take a small ball of pork and place inside the chicken skin. Add 2 slices of bamboo and 2 slices of sliced mushrooms. Continue with the remainder of the chicken wings.
5. Steam the chicken wings on a heatproof plate on a bamboo steamer in the wok for about 20 minutes, or until the pork is cooked through.