Prep 20 mins
Cook 15 mins
These spicy, tangy chicken wings are always one of the first items to fly off our buffet.
- 14 whole chicken wings
- 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 pinch white pepper
- 1⁄2 cup low sodium chicken broth
- 2 tablespoons dark soy sauce
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1 1⁄2 tablespoons brown sugar, packed
- 1 tablespoon cooking oil
- 3 small dried red chilies, whole
- 6 slices ginger, each the size of a quarter, lightly crushed
- 2 green onions, halved
- 1 cinnamon stick
- 1⁄2 teaspoon szechuan peppercorns, toasted
- 1 1⁄2 teaspoons cornstarch, dissolved in 1 tbs water
- Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint.
- Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes.
- Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce.
- Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes.
- Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed.
- Serve hot.
I can see why they fly off your restaurants buffet table. Truly tasty and not hard to make. Move over Buffalo Wings, there is a new kid in town!!