Recipe by Sue Lau
Very tasty wings with a great Asian flavor! Makes a wonderful appetizer. Or double the recipe if you want to make more of a meal.
Top Review by bratty
These wings were very good, a different change from traditional buffalo wings. I did add some cilantro at the end and tossed that on top with the ginger and scallion, but otherwise followed it to the letter. I'll definatley make these again.
- 1 1⁄2 lbs chicken wings
- 3 tablespoons dark soy sauce
- 1 tablespoon dry sherry
- 2 inches fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1⁄3 cup cornstarch
- 3⁄4 cup chicken stock or 3⁄4 cup chicken broth
- 2 scallions, sliced thin
- 1 inch fresh ginger, cut into slivers
Directions See How It's Made
- Cut chicken wings into three pieces at the joint sections; discard tips.
- In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings.
- Marinate wings for several hours refrigerated.
- Take wings out of the marinade and set marinade aside for use later in recipe.
- Heat the vegetable oil in a large deep skillet.
- Dredge wings in cornstarch, shaking off excess.
- Add wings to the pan, but do not crowd.
- Cook until golden, and remove from pan (Do in batches if necessary).
- Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot.
- Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes.
- Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.