Recipe

Bone Pile Revisited Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 2 years, 5 months ago An old favorite. I already published this but didn't have amount of ingredients, or pics, my bad. Cooked today to get pics, confirm ingredient list. Turned out perfect with the measured ingredients. Thanks for taking a second look. Enjoy. The Goldminer.... More Prep:30m Cook:240m Servings:4	Thegoldmine
	just like my mom made

Main ingredient

Wings cut up

Wings in the pot

About 30 minutes

About 30 minutes sid

3 hours looking down

3 hours looking side

Cooking about done

4 hours, done, top v

Finished, side view

Finished, ready to e

Finished,close up

Finished close up wi

"The Bone Pile"

Left overs, top view

All thats left, side

Add Photos

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Ingredients

6 lbs of chicken wings.

1/2 C Soy Sauce (low salt is ok)

1/2 C Teriyaki Sauce

1 1/2 Cups packed Brown sugar

2 Tbls Powdered Ginger

2 cups water

Directions

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.

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Comments

clbacon 2 years, 5 months ago said:
Great pictures! Thanks!

cheflette 2 years, 5 months ago said:
This is the sort of thing my husband dreams about...cool pictures!

michellem 2 years, 5 months ago said:
Hey I have the same pot as you=0)..wow what cool pictures you have here. I think this recipe looks grand! Thanks`M

shandy 2 years, 5 months ago said:
The flavor was fantastic! I did mine in a dutch oven on the stove top. I am not sure if it matters, but the meat was falling off the bones after 3 1/2 hours. I was worried about overcooking so took them off and ate them then. You are OH SO RIGHT! Awesome! Thank you for the great recipe and the photos to go with. :D