Saturday, 5 September 2015

Wings in Black Bean Sauce with Noodles

Chicken wings meat and bell peppers in black bean sauce with egg noodles

Just like many millions of other people, I love wings simply roasted or fried and eaten straight off the bone. What I love even more, however, is experimenting with different ways of cooking and particularly serving wings. This recipe idea is one of the many I have come up with recently in preparing my newly published e-book for Amazon Kindle entitled, 21 Bespoke Chicken Wings Recipes. This particular idea of course is not duplicated in the book but the work does contain such unusual recipes as Chicken Wing Dogs with Habanero Sauce, a Wings and Rings Big Bite Sandwich, Crisp and Crunchy Battered Wings with Homemade Sweet and Sour Dip and eighteen more to challenge your thinking of wings and tantalise your tastebuds and those of your family. If you want a whole host of new ideas for preparing and serving chicken wings, the book is now available from and Amazon retailers around the world at a bargain price of just $2.99 in the USA or the present equivalent price in your particular country (around £2.00 in the UK, for example) via the panel below.

Black bean stir frying sauce

Ingredients (Serves 2)

8 to 10 whole raw wings
6 ounce foil pack black bean stir frying sauce
8 ounce pack fresh egg noodles (or two single serving nests of dried noodles)
6 ounce pack mixed sliced bell peppers
Vegetable oil (or similar) for frying

Chicken wings in black bean sauce ready for roasting


Start by getting your oven on to preheat to 400F/200C/Gas Mark 6.

Put the black bean sauce in to a large glass or stone bowl. Add the wings whole (removing the tips is optional) and carefully fold them through the sauce to fully and evenly coat. Lay them out on a roasting tray, skin sides up, in a single layer.

Roasted chicken wings in black bean sauce

When your oven is ready, put the tray in to roast the wings for half an hour. At this stage, remove the tray and set aside until the wings are cool enough to handle. This time period will vary person to person but do be careful not to burn yourself as particularly the inside flesh of the wings against the bones will stay very hot for at least fifteen minutes.

Meat is plucked from roasted wings

Carefully pluck all the crispy skin and succulent meat from the bones and add temporarily to a small holding dish. If you want to discard some or all of the skin on healthy eating grounds that's fine but do remember it is the skin which contains most of the black bean sauce flavour.

Reheating egg noodles

These fresh egg noodles required simply to be added to a bowl of boiling water for a few minutes to reheat. If you are using dried noodles, refer to the instructions on the pack.

Starting to stir fry bell peppers

Add a tablespoon or so of oil to a deep frying pan or wok and bring up to a high heat. Add the bell peppers and stir fry for a couple of minutes until they are just starting to soften.

Draining egg noodles

Drain the noodles through a large colander or sieve.

Wings meat is added to pan with stir fried bell peppers

Add the chicken pieces to the pan and carefully fold through the peppers over a medium heat for a minute or so just to fully reheat.

Lay the egg noodles on two serving plates and arrange the chicken and peppers on top/alongside.

Noodles are arranged first on serving plate