"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 06-24-2007, 01:33 PM   #1
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,957
Korean Chicken Wings Question

Saw this recipe on the food network/Guys Big Bite
It calls for Sherry - Not liking sherry what could i replace it with.
Here is the recipe as listed form the Food Network.

Korean Chicken Wings Recipe courtesy Guy Fieri

Removed recipe and inserted link as recipe is copyrighted.


One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 06-24-2007, 02:49 PM   #2
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Have you cooked Asian recipes with dry sherry before? Because the "sherry" flavor, when mixed with the other ingredients, doesn't really shine thru as "sherry".

The reason most Asian recipes call for dry sherry is due to the fact that it's very similar to the most common Asian wines used in cooking. In fact, even Sake has a sherry-like taste to it. And 1/4 cup isn't very much. I use it constantly in Asian cooking, & have never detected a "sherry" taste in the dishes - just a certain "depth" to the sauce. Sherry can stand up to the soy, honey, chili garlic sauce, etc. Other wines simply disappear completely. You might want to try it with the sherry just once. I really doubt you'll actually taste "sherry".

But if you're adamant about not using dry sherry, I'd just substitute whatever dry white wine suits you, but I can guarantee that it won't be the same.

BreezyCooking is offline   Reply With Quote
Old 06-24-2007, 06:48 PM   #3
Sous Chef
BBQ Mikey's Avatar
Join Date: May 2007
Location: USA
Posts: 750
That recipe sounds good. Personally I never go overboard with the sherry, just enough for a bit of a kick.

If you don't have/like sherry, Ill second using a bit of Sake. For me, the wine I enjoy and typically use for many recipes is Marsala, its a very diverse cooking wine.
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 06-27-2007, 10:30 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I don't like to drink sherry but I do like to cook with it - it gives Asian/Chinese food that familiar flavor. Marsala might be another good choice - but like the others have said - the Sherry will not shine through tasting like sherry - or even Port possibly, and even Vermouth is a viable option.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-28-2007, 10:40 AM   #5
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
You can leave it out. You'll never notice.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:40 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.