Name: Braised Chicken Wings
Cuisine: Chinese
Ingredients: 3 scallions, cut into 2-inch sections, white and green parts separated; 1 tablespoon Shaoxing wine or medium-dry sherry; 3 slices fresh ginger, each about ¼ inch thick, peeled and bruised; 3½ tablespoons thick soy sauce or 2 tablespoons thick soy and 2 tablespoons oyster sauce; 2 pounds or 12 chicken wings; 3 garlic cloves, crushed; 4 tablespoons water; 1 teaspoon sugar; ½ teaspoon salt; 2-2½ tablespoons vegetable oil; 8 segments (1 whole) star anise; 1½ inches cinnamon stick, crushed into bits

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Chicken wings (for that matter duck’s wings as well) which are not highly regarded in the West and hence inexpensive, are a Chinese gourmet’s delight. Try this recipe, but remember not to chop off the pinions.

Ingredients

2 pounds or 12 chicken wings
½ teaspoon salt
10

Asia
China
Main course
Starter
Spicy

Method

Pat dry the chicken wings. Sprinkle over with the salt and pepper and leave to stand for about 30 minutes.
Mix together the sauce ingredients and set aside.
Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic and stir, then add the ginger and white scallions and stir to release their aroma. Add the star anise an

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Braised Chicken Wings

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