Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

I forgot to add wine to picture

It’s Super Bowl Sunday and I already made the ribs I was going to make hot wings or maybe five spice wings but then I remembered something I have not made in about 13 years since Yale Drive – Mut Jup Mun Gai Yik or Honey Soy Braised Chicken wings. Hey it is Chinese New Year after all. I used to love cooking Asian and have this great book  The complete Asian Cookbook its pages well my favorites all stained with this or that sauce. All I can say is good choices……we could not wait even had some of the stuffed eggplant that Lyn made double mmmm.

Ingredient

  • About 2 lbs chicken wings
  • 2 tablespoon peanut oil (or cooking oil)
  • 1/3 cup  dark soy sauce
  • 2 tablespoon honey
  • 2 tablespoon Chinese wine or 2 tablespoon dry sherry
  • 1 garlic clove, crushed
  • 1/2 teaspoon finely grated fresh ginger
I forgot to add wine to picture

I forgot to add wine to picture

How

Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.

Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.

Add soy, honey, wine or sherry, garlic and ginger, stir well.

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Reduce heat to low, cover and simmer about 30 minutes or until tender.

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Stir frequently towards end of cooking and make sure the sweet does not burn.

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Serve warm or room temperature

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Mut Jup Mun Gai Yik or Honey Soy Braised Chicken Wings

Lyn’s stuffed eggplant – I will get the recipe out of her.

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BBQ Oven Baked Rib for Gloria

A long time ago I had to stop eating fatty foods they started to do a number on my stomach. A few things made me decide to go for it this year, 4th of July with Lyn asking what are we going to BBQ and Gloria who recently found my site and wanted to know if I had any good rib recipes.  To be truthful the last few times I made them I bought the precooked and just reheated, added my own sauce and there you had it quick and easy but I used to cook these and still had the how in my head.  Last year I won a contest with my pulled pork and root beer BBQ sauce so I still have it in me. Then Wholefoods had St. Louis Style ribs on sale and I grabbed a slab, gave it a rub down and let it sit in the frig until yesterday.  Cooking ribs are relatively easy just time consuming that being said there is a true art to cooking the perfect rib and I am still trying to master that I lift my smoker lid to all those that have satisfied my taste bud in my travels. I remember the road trip my brother and I took bringing Mom and Dad’s car down to Florida for them we had ribs all the way down each a different taste treat. I have to say there was a gap of eating ribs for me after that trip.

Ingredients

  • 1 Slab of St Louis style ribs about 2 lbs.
  • Rub – had a can of smoke house rub

How:

Remove the white membrane from the bone side of slab peeling it off with your hands (optional)

If you did not remove the membrane poke several holes in the bone side

Liberally apply the rub of your choice to all sides and give it a good rub, wrap in plastic wrap and refrigerate at least 8 hours, I prefer 24+ in this case it was 48 hours.

apply the rub

I take two sheets of aluminum foil and join along the sides to make one large one, repeat and lay the 2nd on top.

Place the slab meat side down and fold the tinfoil to make an air tight package. Place on a cookie sheet and bake at 225 to 250 for around 2 hours – until tender and the meat is pulling off the end of bones.

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Remove from oven, open foil and drain the liquid.

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Now brush BBQ sauce of your choice on all sides, you don’t need a lot.

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Here you can either turn heat up to 350 and cook for about 20-35 minutes or as I did move the slab to the cool side of the gas or gas grill and cook flipping once or twice for about 10-20 minutes

I cut the slab in half before the grilling, making it easier to flip and remove.

I was grilling some swordfish also and one of the apple smoke chip cans smoking away. (Drives the neighbors up wind crazy)

Remove cover loosely with aluminum foil and let sit for about 5 minutes, goes for the swordfish also.

Server up take a snap chat and send to you Mike and Laurel who were driving to Indiana enjoying rest stop food.

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