Prep 10 mins
Cook 30 mins
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
- 1 kg chicken wings (2 lb and 3 oz)
- 2 tablespoons peanut oil (or cooking oil)
- 1⁄3 cup dark soy sauce
- 2 tablespoons honey
- 2 tablespoons Chinese wine or 2 tablespoons dry sherry
- 1 garlic clove, crushed
- 1⁄2 teaspoon finely grated fresh ginger
- Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- Add soy, honey, wine or sherry, garlic and ginger, stir well.
- Reduce heat to low, cover and simmer about 30 minutes or until tender.
- Stir frequently towards end of cooking and make sure the sweet does not burn.
- Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- Note: This recipe can use a whole chicken, cut up, instead of only the wings.
This was fantastic. I didn't use wings but cut up four chicken breasts into bite size pieces and followed the rest of the recipe. Served over Basmati Rice with Asian Broccoli and it was fantastic. All three of my kids and my very picky husband cleaned their plates.
We found the chicken overpoweringly salty, diluted the sauce with about 1/2 cup water. I also added an extra tbsp honey--might add even more next time. Nice, subtle garlic and ginger flavor. I used boneless skinless chicken breasts instead of the wings.
Have been meaning to review and say thank you. While I don't eat wings my DH loves them. He really enjoyed these and I will make again for him. I went heavy on the honey to sweeten a bit.