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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
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.
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