Traditional recipes

Chicken Wings with Potatoes recipe

Chicken Wings with Potatoes recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

This Chinese recipe for chicken and potatoes is a delicious one. Serve with freshly cooked rice.

Quebec, Canada

2 people made this

IngredientsServes: 1

  • Marinade
  • 2 tablespoons oyster sauce
  • 2 tablespoons black soy sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons cornflour
  • 1 dessertspoon oil
  • 3 tablespoons water
  • 450g chicken wings
  • 1 tablespoon oil
  • 3 tablespoons oil
  • 6 potatoes, peeled, cut into chunks
  • Sauce
  • 1 tablespoon black soy sauce
  • 1/2 tablespoon soy sauce

MethodPrep:15min ›Cook:40min ›Extra time:15min marinating › Ready in:1hr10min

  1. In a large shallow dish, mix together the oyster sauce, black soy sauce, sugar cornflour, oil and water to make the marinade. Add the chicken wings, turn to coat and let sit for 15 minutes.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the wings until evenly brown on both sides, about 4-5 minutes. Set aside.
  3. Heat the same frying pan with 3 tablespoon oil over high heat. Add the potatoes and stir-fry until lightly brown, about 3-4 minutes. Turn down the heat to medium.
  4. Add the chicken wings and enough hot water to just cover the ingredients. Allow to heat through, cover and let simmer or 30 minutes.
  5. Stir in the black soy sauce and soy sauce. Adjust the seasoning accordingly. Serve.


Black soy sauce can be purchased in Chinese/Oriental speciality stores.

See it on my blog

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Roasted Chicken Wings and Thighs With Potatoes

When hunger becomes an issue for you, it’s best to cook something simple, but also rewarding in the end. And what could be better than some roasted chicken wings and thighs with a nice side of potatoes covered with spices, and a creamy, savory sauce to bring everything together?

Chicken Wings Potato Stew


  • 3 chicken wings ,cut into 3 pieces
  • 2 large potatoes,peeled and quartered
  • 1 tablespoon rock sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon cooking wine
  • salt
  • cooking oil


Step 1

Sprinkle chicken wings with 1/2 teaspoon salt. Mix well and set aside for 10 minutes.

Step 2

In a large nonstick skillet, heat cooking oil. Add rock sugar and cook, stirring, until sugar becomes golden brown.

Step 3

Add seasoned chicken wings and stir-fry for 3-5 minutes. Pour in cooking wine and soy sauce. Stir well to combine.

Step 4

Add potatoes and 1 cup (250 ml) water. Cover and cook over medium heat for 15-20 minutes.

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Great recipe as written. I also added parsnips from my CSA box - wonderful spring meal!

bought some ramps at the union square greenmarket. This was a great use for them. I followed the recipe as directed, as except I added some organic carrots and parnsnips to the roasted veggies.

I started with bacon in the pan and rendered the fat, browned the chicken in some of it, stuck chicken and potatoes in the oven. I laid the bacon pieces on the potatoes during the last 10 minutes of cooking (with the ramps) to really crisp it up. Definitely not healthy, but the smokiness of the bacon was amazing with the ramps!

Wonderful, simple recipe. The wine is a great complement to the leeks. Instead of red potatoes, pick up some fingerlings at your local farmer's market when you get the ramps.

If you are lucky enough to acquire some ramps (wild leeks) by all means try this recipe. We got some ramps from our CSA farm and I was looking for a way to use them. I removed the skin from the chicken, but it still stayed tender and juicy. I also used more potatoes because we love potatoes. My husband thought it was fabulous!

I don't know where I heard about ramps this spring, but when I saw them at my local farmers' market, I decided to buy them and was so glad to find this basic recipe. The preparation of the chicken couldn't be simpler as the oven roasting requires little attention. The garlicky flavor of the ramps was absolutely delicious, and sauteing the ramp greens at the end added yet another delicious layer of flavor. I seasoned the chicken with a fennel rub rather than just salt and pepper and laid the chicken on top of the potatoes. Next time I will cover the dish after adding the ramp bulbs as some of the stems burned in the 500 degree oven. But the chicken skin was crisp, and the sauce and the potatoes were fantastic. Served along with a simple steamed broccoli, this dish really was exceptional!

A friend of mine sells ramps from her farm at our local farmers' market, so I am always looking for great recipes for them. This is tasty and easy. I cut the recipe in half for just 2 of us, and used bone-in chicken breasts. The ramp leaves get nice and sweet when cooked at the end. Crusty bread would have been good to go with.

Very good recipe.More on the gourmet/bon appetit argument though - they are two completely different magazines. Gourmet has more discussion and less ads - which is one of the reasons I stopped buying Bon Appetit. I "cook" every night and go back and forth between my old Bon Appetit and new Gourmet mags. Gourmet is definitely for people who cook regularly.

Four forks if you consider how easy this is to prepare. Found ramps at Whole Foods. Great! Hope I have time to make it again before they are gone. Leave Gourmet alone - I cook out of it all the time, and appreciate the more complex recipes - just because you don't use them doesn't mean nobody does!

Thank you Gourmet magazine for offering recipes with unusual ingredients! When shopping at the Green Market in Union Square I love trying new fruits and vegetables that I have never tried before. I love the challenge of cooking something for the first time. The past reviewers complaining that Gourmet is for people who don't cook are quite mistaken. I on the other hand would never subscribe to a magazine that needs to tell me how to cook fried chicken or blueberry pie. Nor would I feed such unhealthy food to my family.

I was introduced to ramps many years ago by friends from NW Pennsylvania. I then read about them in "Saveur" magazine. This recipe is great - if you can get past the smell of the ramps in the bowl while you're waiting to put them in to roast! My hubby and I loved this! My buddies brought me some ramps about a week ago and for fun I put that in the "key word" of the recipe file and got this recipe - it is definately worth trying - and eating. We like food with flavor and this fits the bill! My friends have also introduced us to fiddle head ferns - but that is a whole other bandstand!

It's funny to hear you all fussing about ramps - where I hail from, the mountains on the Virginia and West Virginia border, ramps are really "regular people" food. In fact, the gourmets in "town" wouldn't touch them with a ten foot pole . until of course Gourmet published an article. Now even the townies are heading to the annual ramp festival - so kudos to Gourmet and Ruth Reichl for showing how regional delicacies can be enjoyed by all kinds of folk. Lighten up, yɺll!

I understand people read magazines for different reasons. The market is chockful of magazines. This is why I find the people complaining about Gourmet a little silly. I receive both Gourmet and Bon Appetit. They are different magazines and it would be stupid of me to think that they are here to accomplish the same things. I enjoy Gourmet's revamp. I love trying new things and to tell you the truth if there is something in my region that I can't find, improvise! That's half of the fun of cooking. By the way, this is a delicious recipe that I will make with leeks, shallots and some garlic once ramp season is over!

I think all this complaining about Gourmet is silly. I tried ramps (available in Farmers Markets here in NYC) because I read Gourmet, Saveur, and other mags to find new and interesting recipes. If I want only to make the same old things and not explore the wonderful foods and techniques I don't even know about yet, I'll cook from the recipes on the box of tuna helper. Why not try to expand our horizons a little? 20 years ago you couldn't easily find basil anywhere. Largely because of the food editors and food magazines, you can now find it most stores, even outside major cities. I certainly appreciate the growth of available foods and I hope to hear about more.

AMEN to the Clayton reviewer! Well said! I too am tired of silly recipes for people who only like to read about cooking, and not actually cook. Things like spicy oven fried chicken, shortcakes, and yes, that nice looking blueberry pie will be the things I'll try. All of these can be found in Bon Appetit.

A TRUE delicacy! Ramps are one of the well kept "culinary secrets" of West Virginia. They are classified somewhere between a green onion and garlic. Grown wild, they are picked only in the early spring, while still young and tender, and in the mountainous regions of the state. They are very pungent in aroma and flavor and must be prepared and eaten WITH CARE in order to remain "sociably acceptable." The largest Ramp Feed in the nation, and quite possible the world, is in Richwood, W.V., in April of each year and attracts thousands of ramp eating fans. This recipe is so good because it uses them in a dish which is more of a meal than just as the usual side dish or adding them to fried potatoes and scrambled eggs. They are well worth the trouble to find, but green onions can be used, although a poor substitute. Like garlic, if you eat them raw, be sure your "loved one" does, too!

I'm not against introducing unfamiliar ingredients to readers. Over the years Gourmet has introduced me to numerous ingredients that I had to ask my butcher or grocer to special-order. Ultimately many of them have become mainstream (i.e. chipotles). However, with something like ramps that are seasonal and difficult to obtain there should be an alternative suggestion, or a note that one cannot substitute for the ingredient in question.

I agree with the cook from Camp Hill. Gourmet has declined since its re-launch. I hate all the celebrity food thoughts, go back to printing lots of recipies.

This is the reason that after 14 years of subscribing to Gourmet, I ended my subscription and started getting Bon Appetit again. The new editor, Ruth Reischl, is a nightmare. For some reason, she has changed the focus of the magazine to celebrity food thoughts and to people who dont like to or are too busy to cook.

I'm so tired of Gourmet giving us pages and pages of the magazine with no recipes-- and then printing ones that no one will likely try. Give me Bon Appetit with the lucious blueberry pie on the cover any day. Gourmet, give us something we can use!

Unfortunately most people, including myself, do not know what ramps are. Thank heavens for a good dictionary. It might be better to add a quick definition for unfamiliar terms like this. Maybe more people would be willing to try it then.

Never heard of ramps in Australia either!.

To quote Webster's: ramp2 (ramp), n. Usually, ramps. a wild onion, Allium tricoccum, of the amaryllis family, of eastern North America, having flat leaves and rounded clusters of whitish flowers eaten raw or used as a flavoring in cooked foods. Also called wild leek. In season now!

What on earth is a "ramp"? Is it a leek, spring garlic, onion? I have been in the food industry forever - never heard of this in my life.



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Calories per serving: 1454

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Sticky Chicken Wing Recipe


  • 2 pounds chicken wings , whole or tips removed and cut into 2 sections
  • 1 cup flour
  • oil for frying


  • 1/2 cup vinegar
  • 1/2 cup brown sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons water



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1 thought on &ldquoSticky Chicken Wing Recipe&rdquo

Yummy wings and baby drum sticks

Great entertainer dish at barbecues or as a main meal finger licking good. This dish will be the talk of the night and is so easy to make.

-Buy a bulk packet of chicken wings.
-cut the wing part from the little drum stick
-place the wings in one microwave bowl and the baby drum sticks in another.
-Place one table spoon of mince garlic in each bowl
-Place two table spoons of Hoisin Sauce made by LEE KUM KEE you can get this sauce from a supermarket store in the Asian section.
-With your clean hands rub the mixture well into the chicken wings and baby drum sticks.
-Put one of the bowls in the microwave for 10-12 minutes to cook the chicken a little on the inside.
-Than either place the wings or baby drum sticks in a baking dish that is wiped down with oil, Or place onto a barbeque to further cook your chicken until it is a darkish brown.

total time to prepare and cook is roughly 1 hour.

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Roast chicken wings with roast potatoes, parsley and garlic

Put the chicken wings in a dish. Mix half of the chopped garlic cloves with the pimentón, chilli flakes, half the oregano and a good glug of olive oil. Spread all over the wings and leave to marinate for at least 12 hours.

Preheat the oven to 200°C (400°F/Gas 6).

Put the potatoes into a pan of cold salted water, bring to the boil and simmer for a couple of minutes. Drain, return to the pan over a low heat and toss to fluff up the edges

Heat a good glug of oil in a roasting tin in the oven, then toss in the potatoes. Put the chicken wings on top and roast for 45&ndash 50 minutes until it is all crispy and golden. Season with lots of salt and pepper and add the rest of the garlic and oregano.

Chicken wings with tomatoes recipe

These sticky chicken wings are irresistibly good. Smoked paprika gives them an extra hint of smokiness and groundnut oil bestows an underlying nutty tone. Pile them onto a platter to share or serve on individual mounds of rice.


  • 2 tbsp groundnut oil
  • 1 onion, chopped
  • 1 tsp smoked paprika
  • 1 kg chicken wings
  • 0.5 tsp sea salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 400 g chopped tomatoes
  • 1 tsp tomato purée
  • 1 pinch caster sugar
  • 1 spring onion, sliced diagonally, to garnish
  • 2 tbsp groundnut oil
  • 1 onion, chopped
  • 1 tsp smoked paprika
  • 2.2 lbs chicken wings
  • 0.5 tsp sea salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 14.1 oz chopped tomatoes
  • 1 tsp tomato purée
  • 1 pinch caster sugar
  • 1 spring onion, sliced diagonally, to garnish
  • 2 tbsp groundnut oil
  • 1 onion, chopped
  • 1 tsp smoked paprika
  • 2.2 lbs chicken wings
  • 0.5 tsp sea salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 14.1 oz chopped tomatoes
  • 1 tsp tomato purée
  • 1 pinch caster sugar
  • 1 spring onion, sliced diagonally, to garnish


  • Cuisine: Mauritian
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 4


  1. Preheat a large saucepan over a medium-high heat, drizzle in the groundnut oil and add the chopped onion and paprika.
  2. Stir frequently for around 5 minutes and fry until softened and reddish in colour.
  3. Add the chicken wings, salt and pepper and sprinkle in the cumin.
  4. Fry the wings in the spices for 3 minutes, turning over halfway until the skin is browned on both sides and covered in those aromatic spices.
  5. Pour in the chopped tomatoes, tomato purée, sugar and 250ml (8.4floz) cold water, and give it a good stir so it&rsquos all mixed well together.
  6. Bring to a boil then reduce the heat to medium and cook, uncovered, for 45 minutes.
  7. Once the chicken is cooked through, the sauce will have reduced to a rich tomato coating on the wings.
  8. Serve garnished with spring onions over white basmati rice or simply get your hands dirty and enjoy as they are.

This recipe is from The Island Kitchen: Recipes from Mauritius and the Indian Ocean by Selina Periampillai. Published by Bloomsbury, £26.00, available now.

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How to Make Crispiest Fried Chicken Wings

To start this recipe, I add an egg to a large bowl with my chicken wings.

Then, I add the seasonings.

And mix it well with my hands. This is the best way to coat the wings evenly with the spice and egg mixture.

Next, I combine flour with corn starch for the breading.

I make sure to add the seasonings to my breading mixture as well. This makes the tastiest fried chicken that’s seasoned to perfection.

Then, I just bread all the wings, one at a time.

After all the wings are breaded, I deep fry using Mazola® Corn Oil. I have a deep fryer that I keep on my counter, but you can also deep fry on the stovetop. Just make sure the oil is heated to 350° before adding the chicken.

Also, be sure to fry in batches and not to overcrowd the deep fryer. Cooking times vary slightly depending on the size of your wings. If you have experience deep frying, you know that sound when fried chicken is done. My grandma always said that fired chicken will tell you when it’s done. It speaks to you.

The sound fried chicken makes when it’s done is because the bubbles made as it fries become larger and there’s less of them, so there’s a distinct difference in the frying sound. That’s when it’s done. It will also be golden brown, crispy and perfect! After it’s fried, drain on paper towels and finish frying the rest of your chicken.

I like to serve crispy fried chicken wings with fresh salad, vegetables and always some type of potatoes. Tonight, we’ve made oven baked potatoes, buffalo cauliflower and a big salad. I like to use Argo® Corn Starch in all of my breading when I deep fry. I like to mix it with flour like I’ve done in this recipe for the crispiest, airiest crunchy coating for traditional recipes.

For Asian inspired recipes, I only use corn starch mixed with other seasonings to make amazing dishes like crispy orange chicken and crispy sesame chicken. It also makes the perfect deep fried tofu! Argo® Corn Starch makes the most amazing Asian soups, too, like egg drop and hot and sour soup.

I also like to use it to not only thicken all my Asian sauces but also to thicken simple broths to make delicious gravies for roast chicken and potatoes. Argo® Corn Starch makes your fried chicken better! Just add corn starch to your batter to get the perfect crispy coating. ​

And for all my gluten-free friends, do you know that Argo® Corn Starch is naturally gluten free? Yes! Argo® Corn Starch is even my secret ingredient to make the best ever waffles. I also use it in pie fillings as my secret weapon to combat soggy pies. There are so many uses for corn starch! I know you’ll be impressed with how Argo® Corn Starch can make the crispiest fried chicken in town!

It’s a pantry staple to make all your fried foods (or air fried foods) the crispiest they can be. Argo® Corn Starch is more than just a thickening agent for soups and sauces. From crispy fried foods to waffles to baked goods, Argo delivers amazingly delicious dishes the whole family will love. And let’s not forget all those fun family activities we can do with corn starch, too, like sidewalk chalk and slime! Be sure to check out the Argo brand page for even more delicious recipes.

Yield: 4 servings

To start this chicken wing recipe preheat the oven to 200°C/400°F/Gas Mark 6. Par-boil the potatoes in a pan of lightly salted boiling water for 5 mins. Drain well and place in a large roasting tin. Add the garlic cloves and drizzle over half the oil.

Place the chicken wings in the roasting tin and brush with the rest of the oil and sprinkle over the dried herbs. Roast for 30 mins.

Add the leeks and spring onions to the tin and pour over the stock. Season with salt and freshly ground black pepper and return the tin to the oven for a further 15-20 mins until the leeks are just tender and the chicken and potatoes are golden brown and cooked through. Serve garnished with fresh rosemary.

Watch the video: Soy Sauce Chicken Wings 酱油鸡翅 中文字幕Eng sub (November 2021).