Cilantro Chicken Wings
Often referred to as Chinese parsley in Asian cookbooks, Cilantro has a stronger, more distinct flavor than parsley.
These wings are SPICY. Serrano peppers and crushed Black Peppercorns provide that heat !
8 mediumchicken wings -tips removed
2 Tbspcooking oil, canola or vegetable
4 clovegarlic, crushed
1/2 mediumred onion, chopped
3 mediumserrano hot peppers, chopped or sliced
4 Tbspsoy sauce - kikkoman recommended
1/2 tspsea salt
1.2 tspblack peppercorns, cracked or crushed
1 tspwhite sugar
1 can(s)chicken stock or 1-3/4 cups homemade
2 largebunches of cilantro (chinese parsley or fresh coriander)
How to Make Cilantro Chicken Wings
When purchasing Cilantro (also called Chinese parsley), check for leaves that have a bright green color with no yellow spots, and no evidence of wilting. Fresh Cilantro doesn't last long, and you'll need to store it in the refrigerator.
I prefer this storage method: Place the cilantro in a drinking cup of water (stems down like you would with flowers), cover the cup with a plastic bag, and return it to the refrigerator. If you change the water every two days the cilantro should last up to two weeks. Be sure to wash it thoroughly before using.