Thanks to The Hungry Guy, we have been introduced to this delicious allergen-free* Chinese chicken wing recipe, using a variety of our ingredients including coconut aminos.
Coconut aminos are a popular substitute for soy sauce. Made from fermented coconut sap, it’s naturally soy and wheat free but replicates the important umami flavours found in Chinese cooking.
Allergen-free* alternatives
*Free from the top 14 EU-recognised allergens.
2022 has been the year for allergen-free food as the demand for plant-based and allergen-free alternatives continues to grow.
Brusco and our sister company Porter Foods are advocates for promoting the use of allergen-free alternatives, introducing delicious ingredients such as chestnuts, coconuts, and plant-based ingredients.
With so many delicious ingredients around, customers can adapt their manufacturing and recipes to suit a healthier, more allergen-free ethos.
Simple swap from Soy to Coconut Aminos
The glaze on this Chinese chicken wings recipe has swapped soy sauce for coconut aminos and making it allergen-free. Perfect on chicken, but can be used in a variety of meat and vegetarian-based dishes.
Gluten-free rice wine is also used within this recipe, this replaces the typical use of Shaoxing rice wine, or traditional rice wine.
Ingredients
- 1lb Chicken Wings
- 1tsp Smart Salt®
- 1 ½ tsp Gluten free rice wine
- 1 tsp Ginger puree
- 1 ½ tsp Vegetable oil
- 1 tsp Garlic puree
- 2 whole star anise
- 1 cinnamon stick
- ½ tsp Sichuan peppercorns
- 1 dried red chilli
- ½ cup water
- 1 ½ tsp coconut aminos
All ingredients highlighted in green are available through Brusco Food Group. Interested? Talk to the team today!
LET’S GET COOKING!
ALLERGEN-FREE CHINESE CHICKEN WINGS
- Separate the chicken wings into drums and wingettes
- Marinate the chicken in the Smart Salt®, Shaoxing wine and half the ginger puree
- Let stand for 10 minutes
- Heat the oil in a medium size wok and sear until golden on all sides for 5 minutes
- Return to the bowl
- Add remaining ginger and the garlic puree to the pan along with the star anise, cinnamon, peppercorns, and chilli and toast for 20 seconds
- Deglaze the pan with some water and coconut aminos – use your spatula to scrap up the tasty bits at the bottom of the pan
- Add the wings and juices back to the pan and put enough water in so the wings are ¾ submerged
- Simmer over medium heat (turning a couple of times) until cooked evenly. This will take around 25 minutes.
- Increase heat to high and simmer to reduce liquid until syrupy.
- Serve with its juices.
Get in touch
We hope you enjoy our allergen-free take on this Chinese chicken wing recipe. Get in touch with the Brusco team for more information on allergen-free alternatives at 01386 761 555 or info@brusco.co.uk
