This recipe has been passed down from generations from my family (I am currently the 30th generation.) We also use the same marinade and Soy Bath for Beef Cold Cut

This recipe can be eaten hot or cold. I store 5-7 wings in a ziplock bag and use it for snack.

Ingredients:

50 Chicken Wings (middle part less drummetts and tips)
About 2KG

Marinade Ingredients:

2 Tbsp - Mustard (i.e French's, Grey Poupon, whatever you have handy)
2 Tbsp - 5 spice powder (purchase in Chinese Dry Goods store or supermarket)
1 Tbsp - Dark Soy Sauce
1 tsp - Sesame Oil
Salt
Pepper

Soy Bath Ingredients:

3 Tbsp - Dark Soy Sauce
1/2 Cup - Light Soy Sauce
2 Tbsp - Sesame Oil
3 Cups - Hot Water - enough to cover

1. Rub salt over all wings
2. Rinse under cold water
3. Place wings on a cookie sheet and air dry for 30 minutes to one hour (or less depending where you live)
4. Put wings in mixing bowl and add mustard to coat wings
5. Add 5 Spice Powder and toss wings
6. Toss in Dark Soy
7. Mix in Sesame Oil
8. Ensure all wings are cover with marinade items
9. Cover and Refrigerate for 30 minutes; best if allow to marinate over night

Check if marinade is to your taste by taking 2 wings out after 1 hour and microwave in cover bowl on high for 90secs to 2 minutes.

Taste can be adjusted by adding Salt to the raw wings in marinade.

If too salty, it can be adjusted in the Soy Bath, just add more water and less Light Soy Sauce.

Cooking wings in the Soy Bath.
In a dutch oven or sauce pan, bring all the ingredients to boil under medium/high heat.
Add wings into pot and return to boil.
Immediately reduce heat to simmer.
Cover and cook 20-25 minutes, turning 2-3 times (careful not to pierce the skin).
Baste the wings so the colour is even.
Turn heat off and let wings sit for 20-30 minutes.
Remove wings from the Soy Bath and dry wings on platter until cool.

The wings are now ready for consumption. You can also let it cool and put in baggies and refrigerate for snacks for the rest of the week. Great for picnics also.

****You can SAVE / Reuse the Soy Bath if you plan to make more wings later on in the week. The more the sauce ages, the better the flavor developes.

SAVING Soy Bath
Strain and scoop off all fragments of chicken bone chips, etc.
**Bring Sauce to boil**
Cool and put the pot in the freezer
Wait about 2 hours (or until Sauce turn jello-y)
Use paper towel to skim off fat
Slice the Sauce Mold in quarters.
Unmold the Sauce Mold into a freezer ziplock bag and keep in freezer.

To use again; defrost in refreigerator and bring to boil. Throw in 1-2 Star Anise to revive flavor if desired.

Enjoy and email me if you have questions.