Chicken Cooking Dinner Recipe Food Recipe

Sticky Malaysian Chicken Wings

I’ll be completely forthcoming on this one – not to suggest that I’m NOT usually forthcoming… nevermind – but this recipe was a random find from http://www.foodandwine.com. In fact, I had been trying to think of recipes to make for a superbowl party – GO SEAHAWKS! – when I saw this recipe pop up in my facebook newsfeed. It was enticing: the picture looked delicious, I like Andrew Zimmern (if only in that I like seeing him scarf down things that would never pass my lips), and I had never tried making one-pot wings before. I was already planning on making a batch of baked All-American wings (I’ll post the recipe later), so this new find was right down the same alley, and seemed like it might be a crowd-pleaser. What follows is the slightly modified recipe as found on foodandwine.com.

Seahawks and Sticky Wings!
Seahawks and Sticky Wings!
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Cinnamon, star anise, peppers and ginger

Ingredients:

  • 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

  • 2 tablespoons minced fresh ginger

  • 4 small dried red chiles

  • 2 whole star anise (which was an interesting, new ingredient for me)

  • One 3-inch cinnamon stick

  • 1/3 cup soy sauce

  • 1/3 cup sake

  • 3 tablespoons oyster sauce

  • 3 tablespoons mirin

  • 3 tablespoons sugar

  • 2 scallions, thinly sliced

In a large nonstick frying pan, cook the chicken wings over moderate heat, turning once, until golden, about 10 mintues fro a single batch. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.

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Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat.

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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.

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Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve with lime wedges.

I would highly recommend this recipe. The wings were tender and flavorful, and the sauce was sticky, sweet and just a little spicy. The dish had a rich and beautiful depth of flavor that the onion and lime garnish served only to enhance.

The only drawback was that the Mirin, which is a sugary rice-wine (like sake) condiment used mostly in Japanese cuisine, was a little hard to find.

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