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Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 different ingredients but she wouldn't tell me what they were. Do you know if they parboil them before deep frying them?

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Is this something that's generally approximately the same at many different restaurants? Are there any big chains that make them in the style you're looking for? (Or alternatively, can you give us any hints as to the flavors, or what seems to be missing if you've tried a recipe?) It's easier for people to answer if they're confident what you're aiming for. – Jefromi Feb 4 '14 at 20:51
I know it doesn't mean much, but this recipe certainly has 10 ingredients (besides the chicken), and the flavors seem like they could fit: Grandmother's Chinese Chicken Wings – valverij Feb 4 '14 at 20:53
From East Asian point of cusine... heres a hint. Chicken for Chicken rice is par-boiled before deep frying. Rest coming mainly from Ginger, Sesame, Garlic, Soy Sauce. There are a variety of making methods: bbq, deep fry, oven baked, par-boiled fry. You better check with that lady which of these methods she is using. So you are half-way through. Because certain spices either get enhanced or degraded/vanished depends on the fire/cooking method... – bonCodigo Feb 6 '14 at 14:26
East Coast of where? There is more variance from North to South in China, than East to West? – TFD Feb 18 '14 at 2:15

The secret of the perfect Chinese chicken wing, is to barbecue it. First to marinate the wings with soy sauce, garlic glove for one night. Barbecue it when almost ready, to brush some honey onto the wings. Taste like heaven. Juicy and tender inside, sweet and crispy outside( the honey will help create a little char on the skin).

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