This recipe has been passed down from generations from my family (I am currently the 30th generation.) We also use the same marinade and Soy Bath for Beef Cold Cut

This recipe can be eaten hot or cold. I store 5-7 wings in a ziplock bag and use it for snack.

Ingredients:

50 Chicken Wings (middle part less drummetts and tips)
About 2KG

Marinade Ingredients:

2 Tbsp - Mustard (i.e French's, Grey Poupon, whatever you have handy)
2 Tbsp - 5 spice powder (purchase in Chinese Dry Goods store or supermarket)
1 Tbsp - Dark Soy Sauce
1 tsp - Sesame Oil
Salt
Pepper

Soy Bath Ingredients:

3 Tbsp - Dark Soy Sauce
1/2 Cup - Light Soy Sauce
2 Tbsp - Sesame Oil
3 Cups - Hot Water - enough to cover

1. Rub salt over all wings
2. Rinse under cold water
3. Place wings on a cookie sheet and air dry for 30 minutes to one hour (or less depending where you live)
4. Put wings in mixing bowl and add mustard to coat wings
5. Add 5 Spice Powder and toss wings
6. Toss in Dark Soy
7. Mix in Sesame Oil
8. Ensure all wings are cover with marinade items
9. Cover and Refrigerate for 30 minutes; best if allow to marinate over night

Check if marinade is to your taste by taking 2 wings out after 1 hour and microwave in cover bowl on high for 90secs to 2 minutes.

Taste can be adjusted by adding Salt to the raw wings in marinade.

If too salty, it can be adjusted in the Soy Bath, just add more water and less Light Soy Sauce.

Cooking wings in the Soy Bath.
In a dutch oven or sauce pan, bring all the ingredients to boil under medium/high heat.
Add wings into pot and return to boil.
Immediately reduce heat to simmer.
Cover and cook 20-25 minutes, turning 2-3 times (careful not to pierce the skin).
Baste the wings so the colour is even.
Turn heat off and let wings sit for 20-30 minutes.
Remove wings from the Soy Bath and dry wings on platter until cool.

The wings are now ready for consumption. You can also let it cool and put in baggies and refrigerate for snacks for the rest of the week. Great for picnics also.

****You can SAVE / Reuse the Soy Bath if you plan to make more wings later on in the week. The more the sauce ages, the better the flavor developes.

SAVING Soy Bath
Strain and scoop off all fragments of chicken bone chips, etc.
**Bring Sauce to boil**
Cool and put the pot in the freezer
Wait about 2 hours (or until Sauce turn jello-y)
Use paper towel to skim off fat
Slice the Sauce Mold in quarters.
Unmold the Sauce Mold into a freezer ziplock bag and keep in freezer.

To use again; defrost in refreigerator and bring to boil. Throw in 1-2 Star Anise to revive flavor if desired.

Enjoy and email me if you have questions.

Thanks Sarlye!

30 generations of chicken wings? We should all be very honored!

Karen

This recipe looks great Saryle, thanks so much for posting it...having recently completed a book on my family Genealogy.... have a new appreciation for my ancestors and what they endured...can't say I was able to trace back 30 generations I think you would win hands down on that one but was very pleased to make it 12... what I like about your recipe is that the wings can be made ahead of time and used when unexpected company arrives...

Bonnie

Well, I don't think the exact recipe is 30 generations old. Since there wasn't any ice box back then.

It's at least 50-6o years old since I remember my great grandmother telling me that she taught my mother the recipe.

Anyway, the measurements are flexible. Just use your taste buds, I just added pepper flakes to my latest batch and it tastes great.

You've just ruined my 30 generation chicken wing fantasy!

OK. I can live with 50-60 years!

Karen

I've died and went to Lo Carb Asian food heaven.

Can I substitute the 5 spice powder with something else?...I can't find 5 spice powder .... Julie

Yes, you can substitute 5 spice powder. It is just more convenient. The 5 spice powder I use have Cinnamon, Star Anise, Licorice, Shallots, Ginger or Galengo (a spicier ginger from SE Asia), Sichuan Peppercorns (or Black Peppercorn). OK, its 6 spice - I found an easier recipe and have tested it. I will post it after this one.

My grandmother has moved to Australia and as I was helping her clean up I found a similar recipe. I have tested this and find it easier. I am also including some tips about the Master Sauce that makes it better. You can keep it in the fridge longer instead of freezing and defrosting it. Hope you like it. Any questions, feel free to contact me.

Ingredients:
4 slices ginger
2 slices licorice
2 cloves garlic
2 shallots
1 red chili
3 star anise
1tbsp Suchuan peppercorns
2 spring onions - sectioned

Seasoning: Master Sauce
1 cup dark soy
5 cups water
1 tbsp rice wine or mirin
1 tbsp rock sugar - substitute with Sugar Twin and Splenda mix
2 tbsp hot broad bean paste (optional)

Direction:
Stir fry all ingredients in 2 tbsp of oil in a wok
Add all the Master Sauce Seasoning
Simmer for 30 minutes. Strain off the ingredients.

Voila the base is done. Now for the fun part!

General Tips:
Cook whatever meat first before poaching in the Master Sauce. The more you poach meat in the sauce. The richer the flavor. With the following exceptions:-

Dried Bean Curd - the sauce will turn sour after you poach bean curd in it, so you have to dump the sauce. (A Chemist can tell you why it turns sour, but I just dump the sauce) - These are the sheets or sticks of Bean Curd that you buy at the grocery section, not the fresh white stuff. You can also use PRESSED TOFU.

Eggs - after you poach shelled mid-boiled/hard boiled eggs in the sauce, the sauce loses its favor so dump it.

So to solve this problem, just pour enough from the main batch to poach your bean curds and eggs so you don't lose the main batch.

Once you are finished with whatever you are marinating in the Master Sauce, remember to bring the sauce to a boil. You can keep the sauce in the fridge for months if you store it properly. If you want to make sure your sauce doesn't turn, use the following method.

SAVING Master Sauce
Strain and scoop off any fragments of bones, spice, etc.
**Bring Sauce to boil**
Cool and put the pot in the freezer
Wait about 2 hours (or until Sauce turn jello-y)
Use paper towel to skim off fat
Slice the Sauce Mold in quarters.
Unmold the Sauce Mold into a freezer ziplock bag and keep in freezer.

To use again; defrost in refreigerator and bring to boil. Throw in 1-2 Star Anise to revive flavor if desired.


Here's the various cooking time for different meat, etc.

Chicken Wings and Gizzards
Simmer wings and gizzards in the Master Sauce for 15 minutes using low heat. Turn the heat off and let the wings sit for 15 minutes.

Beef - I will just cook the beef direct here. I use whatever is lean or on sale.
Simmer in low heat until you can poke through with a chop stick. Sit for 5 minutes.

Squid
Yes, Squid. Chinese eat odd things.
Simmer in low heat for 5 minutes, sit for 5 minutes.

Peanuts
Microwave peanuts and cook for 10 minutes. Simmer in sauce for 20 minutes.

Dried Beancurd/Pressed Tofu
Simmer Beancurd in the sauce for 20 minutes. Remember to dump sauce.

Eggs
Simmer shelled eggs in the sauce for 5 minutes. Remember to dump sauce.

You can eat all the above cool, so its great for a picnic.

Cool! The peanuts are a great idea. Is it raw peanuts or roasted that you use?

Karen

Most of the times, I just buy the ones with the shell on at the store. I think they are raw. I like to make it with the shell on. It takes more effort to eat, like edamame, but you get a nice reward at the end. It also keeps the carbs down if you are eating it slower.

Hi ......I have finally got around to trying your recipe....At this time they are marinating in the frig and they smell great.....I am so glad that I did find the fives spice powder.....I need to know before starting my Soy Bath, what do you mean by light soy sauce?....Is this the low salt soy sauce?....I do have that and the dark normal one.....If it's not the low salt one, what should I use to make my soy bath instead?.....Looking forward to your reply.....Julie

PS: I also forgot to ask you....I don't have any Star Anise....Is there something else I could use or can I just element it?...I have regular anis seeds or gound anis, is this ok?

Hi Julie:
Light Soy Sauce is usually just the plain Soy Sauce that you find. You can try the low salt soy sauce and they should be fine. Its more to your taste. When you Master Sauce is ready. Just slurp a teaspoon and see if you like the taste, it should be a little bit saltier than what you are use to, but not too overpowering. Sometimes I add Fish Sauce in my Master Sauce Soy Bath for a change of taste.

As for the Star Anise, I only use that. I think the other ones might be fine but try it and see, please post and let me know. I sometimes add a dried tangerine peel if I am short of Start Anise. I think Star Anise has a licorice like taste. Throw in some fennel, the flavor will be similar.

Sarlye....Thank you so much....Your recipe was a smash hit in my home....I was suppose to wait and let it marinade till tomorrow, but I just couldn't .... After about two hours of marinating in the frig, I changed my menu for tonight and continued your recipe....So glad I did....I didn't have the chicken wings so I used about 25 drumsticks....I did go head and used my soy sauce light and it was fine...I served this with oriental rice and broccoli to my family and I had it with allot of steamed broccoli....At the moment I have the left over of the soy bath in the frig....I will certainly make some more this week....I will keep looking for the star anise if I don't find it, I will use the seeds ......Thank you for this great recipe and your help....Julie

Thanks for this recipe. I love wings Will not using sesame seed oil cause me to lose out on some flavor?