How to make it

  • It is referred to as "The Bone Pile" because thats all thats left from the meat falling of the bones.
  • Either buy whole wings or pay extra for the drumettes and middle section. If using whole wings, cut into three pieces, all parts are used.
  • A wok works the best , but a stock pot or large pot will do OK.
  • Put wings, water in the wok or pot.
  • Break the brown sugar apart over the wings. Stir.
  • Sprinkle the ginger over the wings. Stir
  • Add all other ingredients. Stir.
  • Bring the mixture up to a boil over High heat.
  • Allow to boil stirring often for 5 minutes.
  • Reduce temp to med, it should still be bubbling at least in the middle of the pot.
  • Stir about every 5-10 minutes.
  • Let it cook on med about 45 minutes, stirring about every 5-10 minutes. This allows some liquid to boil off.
  • There appears to be an increase in the liquid as the water in the wings is cooked out. The wings start to shrink from cooking and will give the appearance of more liquid. This is normal.
  • Reduce heat to low and cook for about 3 hours stirring about every 30 minutes. Or just when ever you are walking by the stove.
  • After a couple of hours the wings will darken and the smell is just so good. Actually the smell is good within about 30 minutes.
  • After a total of 4 hours the meat falling off the bones and is ready to eat.
  • Turn heat back to Medium, let cook about 10 minutes stirring a couple of times. Turn off heat.
  • Just pile in on a plate and grub down.
  • Some may want cooked rice with the meal, to me it just takes up space for the sticky, yummy chicken. The ginger flavor is so good in this dish.
  • I like to make enough to reheat later. When it is refrigerated, the next day the juices have turned to a gel and the meat has absorbed more flavor.
  • Really, it is so tasty, it can be nuked and eaten for breakfast, serious.
  • We also call this Japanese Chicken Wings.
The main ingredient   Close
Cut up the wings   Close
Wings in the pot   Close
30 minutes looking down   Close
60 minutes getting color   Close
3 hours looking down   Close
3 hours side view   Close
Cooking about done   Close
4 hours, done, looking down   Close
Pot finished side view   Close
Ready to eat   Close
Finished close up   Close
Close up of wing   Close
The bone pile   Close
Last plate   Close
Last plate side view   Close

Reviews & Comments 24

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  • angelgirl94 5 years ago
    Just saved your recipe. Will give it a try real soon. Love the pictures. :)
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    " It was excellent "
    sporadiccook ate it and said...
    Those look so good. We always have just plain hot wings, but these sound really nice for a change.
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    " It was excellent "
    chef_irish ate it and said...
    Going to Make This...
    This Looks and Sounds AWESOME!!!
    High 5
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  • thegoldminer 6 years ago
    Just use 1 cup of Soy Sauce. JJ
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    " It was excellent "
    momoften ate it and said...
    Would they be as good without the Teriyaki? I have one who calls Teriyaki - teri-yuki. Any suggestion of a good substitution - I don't do a lot of oriental flavors. (Mostly German, I suppose.) I think I would love to make these for New Years!
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    " It was excellent "
    pamelanava ate it and said...
    Yes, Yes, Yes!! Looks great! My husband will love this, too! Thank you for sharing,
    Pamela
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  • thegoldminer 6 years ago
    Nice comment, thanks, glad it turned out OK. JJ
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    " It was excellent "
    berry ate it and said...
    Wow J.J.... this is terrific.... you got my 5!!! Thanks...
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  • thegoldminer 6 years ago
    Glad you enjoyed. I have for 50 years. JJ
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    " It was excellent "
    bestdadever ate it and said...
    Awesome! a 10 in my book! Thanks
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    " It was excellent "
    bestdadever ate it and said...
    I'm trying this tonight if its as good as my stepmothers you get a 10 in my book!
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    " It was excellent "
    lor ate it and said...
    Oh my gosh... my two favourites are chicken wings and oxtails and now you've done it. You're absolutely right about having them for dinner, then breakfast and lunch the next day. I am the same way. You are too much!!! Thanks for this great "5" recipe!!! Cheers!!!
    P.S. Love all of your illustrations - very talented photographer.
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  • thegoldminer 7 years ago
    OK, I am cooking more xmas candy, white bark, orange flavored cranberries, pecans, walnuts and remembered I put the wing pics on the site under Bone Pile revisited. So that is that. JJ
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    " It was excellent "
    zena824 ate it and said...
    Ok... Jumping on the next flight out.....
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  • thegoldminer 7 years ago
    Be here tomorrow. JJ
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    " It was excellent "
    zena824 ate it and said...
    JJ the pics look wonderful.... I have a suggestion... why dont you throw a big ole party and cook everything you have a picture of.... except for the cats and pups... that wouldnt be good... lol.. every thing else looks delicious......We will all show up at your house for the celebration...
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  • thegoldminer 7 years ago
    Sorry everyone, had the pics for a couple of months, forgot to post the step by step pics. Enjoy, finger licking good stuff. JJ
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  • cookinwithjen 7 years ago
    Those sound very good! I'll definitely give those a try! :)
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  • riverznnd 7 years ago
    This rib recipe sounds marvelous. Have you tried a shorter cooking time? I love sticky, sweet wings. They make such a mess of both your pans and your fingers, but who cares! :-)

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  • thegoldminer 7 years ago
    I have no idea! Guess I need to edit. I am only 99.44% perfect. But the wings just taste so good.
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