Asian Chicken Wings

In Singapore, you can’t miss the hawker centres awash with gorgeous glazed Chinese chicken wings and quarters that one can’t eat enough of. Having attempted this several times at home, the recipe I like best is from the Food & Wine magazine. I have also tried variations using honey and orange juice, but find this combination the tastiest. You can also cook these in the oven, but the wings needs to be turned often, and I find that the sauce doesn’t adhere that well to the chicken.

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Asian Chicken Wings
If you have been stocking up on Asian ingredients, this is an excellent way of using some of the bottled stuff. Sticky and lightly spicy, the recipe blends the rendering chicken fat into the sauce as it reduces. The best part is that you don’t need any additional cooking fat!
Cuisine Oriental
Servings
Ingredients
For the sauce
Cuisine Oriental
Servings
Ingredients
For the sauce
Instructions
  1. Heat a large wok or very large frying pan and cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes (don’t add any fat, the chicken wings have enough).
  2. Add the ginger, dry chillies, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
  3. Add all the sauce ingredients together with 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chillies, star anise and cinnamon.
  4. Transfer the chicken wings to a platter, toss the spring onion greens through and serve.
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