Ingredients
- 16 whole chicken wings, flap segments removed and saved for stock
- 1/3 cup sake
- 1/3 cup soy sauce
- 4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 4 large thin slices fresh ginger
- 2 cloves star anise
- 1 dried hot chile
- 1 cinnamon stick
- Shaved green onions, for garnish
- Sesame seeds, for garnish
Directions
Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
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By lirelands
on April 09, 2013
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Made a triple recipe twice, the second time with chicken thighs only. The thighs had more meat, but a little more fat; I had to brown them and drain off most of the fat before adding in the sauce ingredients. I cut slits in the thigh meat on either side of the bone to let more of the sauce into the meat. I added more chiles, cooked some 1" green onion pieces the entire time, so they disappeared into the sauce, but added a lot of flavor. I used young fresh ginger rather than old woody ginger, sliced it as thin as I could, so after it cooks down in the sauce, it’s tender, but gives you a little zing when you bite it, very delightful, pricey but worth it. Served it with parboiled basmati rice alongside, as an entrée, not an appetizer, keeps well, leftovers better the next day, less crispy skin, but more flavor; I will be taking this one to my next potluck.
By robinkeller123_...
Upland, CA
on April 04, 2013
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WOW!!! these are SOOOO good. my family went crazy for them...only thing i didnt add was the star anise because i couldn't find it but it didnt need it.. I made it twice as wings but then I made it with chicken thighs and it was even better... I removed the skin of the chicken to take out the fat and i have got to say it was even better than the wings... A Great recipehat I will make over and over and best part is I can have dinner on the table in 20 mins ..its take fast ...LOVE IT :
By luv2qlt
on April 01, 2013
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Great, great, great! These wings have just the right balance between soy sauce, saki, and sweetness. If I tweaked anything, I would add more ginger. I could eat all 16 at one setting, but I didn't.
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