Grandmother's Chinese Chicken Wings

Total Time
45mins
Prep 10 mins
Cook 35 mins

My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/

Ingredients Nutrition

Directions

  1. Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
  2. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
  3. Cook, covered, about 12 minutes.
  4. Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
  5. Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
Most Helpful

5 5

Due to stove top restrictions I baked these in the oven, put them in a foiled lined tray and spooned the sauce over them and baked them in a 175C fan forced oven for 50 minutes for delicious and meat fall of the bones sticky wings and thoroughly enjoyed by us all, thank you Sharon123, made for Rookies tag game.

5 5

This is such a yummy dish! Not sure if I would rate it the best wings I've ever ate...but it sure is close...I watched the video...and I also used the oyster sauce...I gotta say this is finger licking good...the sauce sticks to your fingers while you eat it...you really need to make sure that you emulsify the sauce at the end...that's what gives the wings the caramelizing effect...very yummy indeed...thanks for posting it...it's going in my best of 2013 cookbook...=)