light soy sauce
smashed garlic cloves
smashed slices ginger
whole szechuan peppercorns
( or use 4-5 dried red chilies, or black peppercorns)
( or use 1/2 c water, 1/2 c Coke)
1 -2 tablespoon
- Wash chicken wings, marinade 15 min in soy sauce, and drain, reserving marinade.
- Heat wok over high heat, add oil to heat, and and toss ginger, garlic, and peppercorns or chilies until fragrant, then add chicken wings and stir-fry until skin is seared.
- Add remaining ingredients and reserved marinade and simmer 15-25 min until sauce is reduced to a caramelized glaze. Add some water if needed.
- Garnish with scallions if desired.