Grandma's Chinese Chicken Wings - Andrew Zimmern One Pot Sticky Wings

Ingredients

3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

2 tablespoons minced fresh ginger

4 small Tien Tsin dried red chiles

2-4 whole star anise

One 3-inch cinnamon stick

1/3 cup Naturally Brewed soy sauce

1/3 cup sake (shaoxing wine can be substituted)

3 tablespoons oyster sauce

3 tablespoons mirin

3 tablespoons sugar

1/3 cup water

2 scallions, thinly sliced

Directions

• In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. 
• Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
• Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. 
• Cover and simmer for 10 minutes. 
• Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. 
• Discard the chiles, star anise and cinnamon. 
• Transfer the chicken wings to a platter, scatter the scallions on top and serve.
• Enjoy!