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.
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!
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Ingredients
- 1.5 kgs chicken wings wing tips removed and wings cut into 2 pieces
- 2 tablespoons fresh ginger grated
- 5 small dried red chillies
- 2 whole star anise
- 1 stick cinnamon
For the sauce
- 1/3 cup Kikkoman soy sauce
- 1/3 cup sake
- 3 tablespoons oyster sauce
- 3 tablespoons mirin
- 3 tablespoons palm sugar preferably, but white sugar is fine too
- 3-4 spring onions green parts thinly sliced
Ingredients
For the sauce
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Instructions
- 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).
- Add the ginger, dry chillies, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
- 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.
- Transfer the chicken wings to a platter, toss the spring onion greens through and serve.
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