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 medium
- chicken wings -tips removed
- 2 Tbsp
- cooking oil, canola or vegetable
- 4 clove
- garlic, crushed
- 1/2 medium
- red onion, chopped
- 3 medium
- serrano hot peppers, chopped or sliced
- 4 Tbsp
- soy sauce - kikkoman recommended
- 1/2 tsp
- sea salt
- 1.2 tsp
- black peppercorns, cracked or crushed
- 1 tsp
- white sugar
- 1 can(s)
- chicken stock or 1-3/4 cups homemade
- 2 large
- bunches 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.