Ingredients
1/4 cup lite teriyaki marinade
1/4 cup oriental bbq sauce, kikoman
1/4 cup lee kum kee, (oyster sauce)
1 tbsp brown sugar
12 medium chicken wings, whole
1 tsp oriental season, amyway
1 tsp hot & spicy stir fry season
1 tsp soy, kikoman
Directions
Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry
Seasoning (from Calaphon). Place on middle rack of preheated oven to
broil. As wings start to cook, begin making dipping sauce. Place
Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When
wings start to color good, 10 minutes or so, remove from oven and
turn over, season slightly, return to oven. When wings are Golden
brown on this side, remove. Dip and shake of excess sauce. After all
have been dipped return to broiler pan and return to oven. Let broil
until a bit crusted, not more than a few minutes. Great as an
appetizer or side dish with fried rice. Try with a glass of plum
wine. Original from Miss BeHavin's Haven 1993
Servings: 4 servings
China Sam's Chicken Wings Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Chicken Wing; Poultry
The History of Recipes
It is possible to read the history of written recipes back into ancient history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Having said that, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later, we have a couple of books which date from the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that we all know today, but instead accounts of the types of food enjoyed by the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as parsley and basil. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, the majority of which are kept safe in private cookery archives. During the following few hundred years, the rich families of the West strove to serve the most exotic meals, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications were starting to become popular mostly due to better eduction, increased leisure time and disposable income. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this China Sam's Chicken Wings recipe.
