Tuesday, February 24, 2015

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


  • 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!

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