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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim off the wing tips. Cut each wing in two through the joint. | 2. In a large saucepan, combine all ingredients except wings. Bring to a boil. Add wings and reduce to a low simmer. Cover tightly and simmer until wings are very tender, about 30 minutes, stirring occasionally. (Chicken can be refrigerated, in the sauce, up to 24 hours at this point.). | 3. To serve, bring temperature up to medium and boil until sauce is thick and syrupy and wings are well-coated with glaze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	24			20792.699	0.0	1907.2675	1398.8805
red wine	2	cups		-	-	-	-
dark soy sauce	1/2	cup		-	-	-	-
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
cinnamon	3	inches		-	-	-	-
clove	6			34.524	8.2568	0.7522	1.6380000000000001
red pepper flake	1	teaspoon	crushed	-	-	-	-
ginger	1/4	cup	chopped	19.2	4.2648	0.4368	0.18
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
orange zest	1	tablespoon	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.