Note: recommend non-stick skillet and low-sodium soy sauce
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
3 dried red chiles
One 3-inch cinnamon stick
2 whole star anise
1/4 cup rock sugar
2 tablespoons fresh ginger, minced
3 scallions, thinly sliced, plus more for garnish
3 tablespoons mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup water
3 tablespoons oyster sauce
In a large skillet (or in batches), brown the chicken wings over medium heat, turning once, until golden, about 8 minutes. Add the chiles, cinnamon stick, star anise, rock sugar, ginger and scallions, and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the mirin, sake, soy sauce, water and oyster sauce and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes. Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 10 to 12 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
3 dried red chiles
One 3-inch cinnamon stick
2 whole star anise
1/4 cup rock sugar
2 tablespoons fresh ginger, minced
3 scallions, thinly sliced, plus more for garnish
3 tablespoons mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup water
3 tablespoons oyster sauce
In a large skillet (or in batches), brown the chicken wings over medium heat, turning once, until golden, about 8 minutes. Add the chiles, cinnamon stick, star anise, rock sugar, ginger and scallions, and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the mirin, sake, soy sauce, water and oyster sauce and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes. Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 10 to 12 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.
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