Delicious roasted chicken wings restaurant in Beijing

The most famous roasted chicken wings restaurant in Beijing is Wu Ge roasted chicken wings.Some foodie said roasted chicken wings are really yummy in this restaurant. Others just want to see if the owner really has bad temper as being told.

Wu Ge, the restaurant owner has several rules for foodies which they has to obey with if they want to eat:

First,you have to make a reservation.There is no food for people without reservation.
Second,At least you have to order twenty chicken wings;
Third,you have to know whether you can eat hot things. he would be angry if you order hot wings and then get rid of the spicy sauce on it.

(Wu Ge roasted chicken)


Address:Dong si ba tiao, Dong Cheng District (东城区东四八条胡同内)

Per head: 15￥（1 pound)
Tel: 010-51663328
opening hours: 18：00-22：00

Chinese fried chicken wings

I'm amused when I saw this post in a Chinese cuisine forum:

A favorite Chinese restaurant of mine has wonderful fried chicken wings. I think what makes them different than others it that the bones are broken.When I lived overseas many years ago I complained to my girlfriend (a local) that the bones were always broken in the chicken.She said a chicken has no flavor unless you break the bones. We Americans don't follow this practice, but I'm convinced now that the bone marrow enhances the flavor.I tried piercing the bones of a chicken recently with an ice pick to see if that would work.I wasn' able to do it. I also couldn't break the bones by hand.How do they break the bones for cooking?I hope I don't have to resort to a hammer and stone chisel.

Actually, as a Chinese, I never heard that flavor of wings can be enhanced by the chicken bone marrow. But what is right in the post is we always break the bones into three parts, why?

Why to break the bones?

Chefs agree that three parts of wing have different flavors.We eat the middle part of the wing(2) most as it is the most delicious part, and the pointed end of the wing(3) are used to make soup with pig bones as it has more collagen. The other end of wing(1) is a little bit tougher than the middle part.

The other reason to break the bones is to make the sauce easy to go into the chicken.

How to do it?

Obviously you need a cleaver. In China we use it to cut everything we eat when we start to learn cooking for families, so it is easy for us to use it to break the bones. When I come to London,I bring one of famous brand from China, as I learned from on-line forum that people in England don't use this kind of knife usually and I don''t want to learn how to use their small knife like a baby.
Delicious wing without cutting the bones

If you are superised how big the cleaver is and fear to use it, this is the easy way to make it also delicious.

First, Cut in the both side of skin of the wings like I showed in the picture.
Then immerse the wings in the sauce for half or one hour and do the rest follows your recipe.