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!
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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