Grandmother's Chinese Chicken Wings

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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.

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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 :

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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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Was sticky & good, but I thought the cinnamon and star anise were a bit too strong. The rest of the family loved it though! I will definitely play with this recipe some more! Update: Made it again with less star anise and half the cinnamon and added chili/garlic paste - OH YUM... spicy and delicious!

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Awesome wings!!!! Loved them, will make many more times, guaranteed. Thanks SO much for this recipe, permanent keeper!

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These were very flavorful. I think I have my go to wing recipe

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Most amazing chicken wings ever! Big hit!

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Have made these twice now. First time exactly, 2nd time added some crushed red pepper flakes for more heat. They are just yummy! I serve over white rice. The ginger in the sauce goes really well with the rice. It soaks in and makes you want to lick the plate. ;p

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I made exactly as written. A bit too soy salty and I could taste the sake too much.
Next time: 1/4 cup soy and 1/4 cup sake.

I also plan to add some chinese 5 spice powder and red pepper flakes since I like super spicy foods.

Otherwise, super, super good. A keeper and I will make it again and again.

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I'll make 'em again. Even though I'll make an adjustment to the recipe to make these to our taste, there were awesome just as the recipe is. I left out a star anise as it's not a flavor my wife is a fan of, but I'll put it back in next time. I'll add a little more brown sugar and a little more red pepper. I didn't find tsin tsin peppers and just used the red pepper we found at the asian market and it just wasn't spicy at all. We'll also brown the skins a little more before cooking with the liquid and use a larger pan than the 14" called for. Sticky and delicious.