I found this recipe on a Usenet group and we just love them.


Five-Spice Chicken Wings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Chinese Five-spice powder
1 1/2 teaspoons soy sauce
3 Pounds chicken wings -- about 16

Preheat broiler and oil rack of a broiler pan

Cut off and discard tips from chicken wings with a kitchen shears or a
large, heavy knife, then halve the wings at joint. Pat dry and add to
spice mixture, tossing to coat.

Broil, turning once, until done.

Note: I save the wing tips and freeze them to use later in chicken soup.
I also use low-sodium soy sauce.

I have cooked the wings on the gas grill and they come out just as
tasty. Spray the grill with PAM to prevent sticking.

The five-spice powder doesn't have any carbs and the soy sauce has 1/2 a
gram for all of the wings.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Thanks Janet; my Japanese daughter-in-law gave me some five-spice powder
when I left Japan last year, after visiting with her and my son.

I shall try this!

Gillian

Janet Wilder wrote:
> I found this recipe on a Usenet group and we just love them.
>
>
> Five-Spice Chicken Wings
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 1/2 teaspoons minced garlic
> 1 1/2 teaspoons Chinese Five-spice powder
> 1 1/2 teaspoons soy sauce
> 3 Pounds chicken wings -- about 16
>
> Preheat broiler and oil rack of a broiler pan
>
> Cut off and discard tips from chicken wings with a kitchen shears or a
> large, heavy knife, then halve the wings at joint. Pat dry and add to
> spice mixture, tossing to coat.
>
> Broil, turning once, until done.
>
> Note: I save the wing tips and freeze them to use later in chicken soup.
> I also use low-sodium soy sauce.
>
> I have cooked the wings on the gas grill and they come out just as
> tasty. Spray the grill with PAM to prevent sticking.
>
> The five-spice powder doesn't have any carbs and the soy sauce has 1/2 a
> gram for all of the wings.
>

On Sun, 06 May 2007 14:08:11 -0500, Janet Wilder
> wrote:

>Cut off and discard tips from chicken wings with a kitchen shears or a
>large, heavy knife, then halve the wings at joint.

Just a tip. I buy wings in bulk 2-5Kg (4-11 lbs) lots. If
you toss the "tips" as you cut them off in a large saucepan
of simmering water, with some herbs from the garden and
maybe a carrot and a celery stalk, then let it simmer for a
couple of hours and strain - you have some nice chicken
stock.

Wrap serves (4-6 winglets) that you aren't using immediately
in plastic wrap and put them in the freezer for future use.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

Alan S wrote:
>
>
> Wrap serves (4-6 winglets) that you aren't using immediately
> in plastic wrap and put them in the freezer for future use.
>
>
> Cheers, Alan, T2, Australia.

Alan,

WE are not yet wing afficianados,( hubby is a thigh guy) unlike my
daughter and her family. When you say "winglet" does that mean each tiny
piece, or the "pair" of bits you save.

Does that make sense??

Gillian

On Mon, 07 May 2007 00:48:15 GMT, Gill Murray
> wrote:

>
>
>Alan S wrote:
>>
>>
>> Wrap serves (4-6 winglets) that you aren't using immediately
>> in plastic wrap and put them in the freezer for future use.
>>
>>
>> Cheers, Alan, T2, Australia.
>
>Alan,
>
>WE are not yet wing afficianados,( hubby is a thigh guy) unlike my
>daughter and her family. When you say "winglet" does that mean each tiny
>piece, or the "pair" of bits you save.
>
>Does that make sense??
>
>Gillian

Yep. The wing has three bits - at one end is the tip, at the
other is the drumette with one bone, and in the middle is
the bit with two bones that joins them. I use the tips for
stock and each of the others are a "winglet" to me. 3-5
winglets is a serve.

My meals are not big - but, like Ozgirl, I have more of them
as I "graze". That serve, with veges or salad, would be my
dinner. A single winglet might be a mid-evening snack.

For thighs, I do much the same thing. I buy about 2-5Kg in
bulk. Half will be frozen individually for future use, the
others will be turned into thigh fillets and the bones
resulting from that process also become stock. I turn the
stock into ice cubes in freezer trays and decant them into
old ice cream containers for ready use later.

The fillets, flattened, crumbed, fried in olive oil and
topped with napoli sauce and melted cheddar or mozzarella
dusted with parmesan under the grill(broiler), make a nice
chicken parmagiana. One is a serve.









Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

Alan S wrote:
> On Mon, 07 May 2007 00:48:15 GMT, Gill Murray
> > wrote:
>
>
>>
>>Alan S wrote:
>>
>>>
>>>Wrap serves (4-6 winglets) that you aren't using immediately
>>>in plastic wrap and put them in the freezer for future use.
>>>
>>>
>>>Cheers, Alan, T2, Australia.
>>
>>Alan,
>>
>>WE are not yet wing afficianados,( hubby is a thigh guy) unlike my
>>daughter and her family. When you say "winglet" does that mean each tiny
>>piece, or the "pair" of bits you save.
>>
>>Does that make sense??
>>
>>Gillian
>
>
> Yep. The wing has three bits - at one end is the tip, at the
> other is the drumette with one bone, and in the middle is
> the bit with two bones that joins them. I use the tips for
> stock and each of the others are a "winglet" to me. 3-5
> winglets is a serve.
>
> My meals are not big - but, like Ozgirl, I have more of them
> as I "graze". That serve, with veges or salad, would be my
> dinner. A single winglet might be a mid-evening snack.
>
> For thighs, I do much the same thing. I buy about 2-5Kg in
> bulk. Half will be frozen individually for future use, the
> others will be turned into thigh fillets and the bones
> resulting from that process also become stock. I turn the
> stock into ice cubes in freezer trays and decant them into
> old ice cream containers for ready use later.
>
> The fillets, flattened, crumbed, fried in olive oil and
> topped with napoli sauce and melted cheddar or mozzarella
> dusted with parmesan under the grill(broiler), make a nice
> chicken parmagiana. One is a serve.
>
>
>
>
>
>
>
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com/
> http://loraltravel.blogspot.com/
> latest: Venice, Aquileia and Trieste
Thanks for the explanation, Alan.

Gillian

On Mon, 07 May 2007 01:46:29 GMT, Alan S
> wrote:

>The fillets, flattened, crumbed, fried in olive oil and
>topped with napoli sauce and melted cheddar or mozzarella
>dusted with parmesan under the grill(broiler), make a nice
>chicken parmagiana. One is a serve.

Sounds good - what crumbs do you use?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

On Mon, 07 May 2007 09:08:06 +0100, Nicky
> wrote:

>On Mon, 07 May 2007 01:46:29 GMT, Alan S
> wrote:
>
>>The fillets, flattened, crumbed, fried in olive oil and
>>topped with napoli sauce and melted cheddar or mozzarella
>>dusted with parmesan under the grill(broiler), make a nice
>>chicken parmagiana. One is a serve.
>
>Sounds good - what crumbs do you use?
>
>Nicky.
>T2 dx 05/04 + underactive thyroid
>D&E, 100ug thyroxine
>Last A1c 5.5% BMI 25

Ordinary old breadcrumbs. If I'm feeling fancy I make my own
in the processor with a slice of stale bread, but usually
just bought ones. Because they are so finely cut and become
quite a thin coating they don't seem to add too many carbs.
The old three-bowl trick: give the fillets a bit of a thump
to flatten the lumps, dip in flour, shake well to get rid of
excess, dip in the wash (one egg and a large slurp of milk
beaten roughly), dip in crumbs and flatten out a bit, stick
in the fridge for an hour or two.

Fry in hot olive oil (hot but not smoking) turning a couple
of times until nearly cooked; drain on kithen paper while
spreading some napoli sauce
http://loraldiabetes.blogspot.com/20...oli-sauce.html
over the top; sprinkle with grated cheddar or mozzarella and
finish with a dusting of parmesan and stick it under the
grill(broiler) until the cheese bubbles and browns. Serve
with veges or salad. Lovely - chicken with a built-in tomato
and cheese sauce:-)

And today's vege soup from the stock came out as a nice one;
a little extra garlic and barley.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste