Red Bean Curd Nam Yue Chicken Wings 南乳雞翅
The wings we're making today are uniquely Chinese with the addition of fermented bean curd to create the finger lickingly yummilicious Red Bean Curd Nam Yue Chicken Wings 南乳雞翅, where crispy skinned chicken gets coated with a clingy luscious red bean curd sauce that packs an umami flavor punch that gets downright addictive!
- Prep time
- 5 min
- Cook time
- 55 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 chicken mid joint wings
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp white pepper
- 2 tbsp oil
- 3 cubes red bean curd 南乳
- 1 tbsp soy sauce
- 1/2 tbsp dark soy sauce
- 2 tsp rice wine
- 1 1/2 tbsp sugar
Instructions
- 1
Preheat oven 250°F.
- 2
Rinse and then dry wings with paper towels.
- 3
Mix baking soda, salt and white pepper together. Toss wings with the salt mix.
- 4
Prepare a baking tray with wire rack inside. Place wings onto rack, bake 25 mins.
- 5
Increase heat to 450°F(230°C) and bake another 25 mins until golden and crisp, turning once halfway through. Remove from the oven.
- 6
Heat wok over medium heat until hot. Add in oil, then the red bean curd, soy sauces, rice wine and sugar. Stir, using spatula to press the red bean curd with the seasonings until mixed into a thick sauce. Taste and adjust seasonings to your liking.
- 7
Add in baked chicken wings and stir gently until the sauce coats the chicken wings evenly.