Friday, November 8, 2013

grandmas chinese chicken wings

i am a chicken wing lover...well i like the legs. my husband prefers the legs as well but he makes sacrifices to ensure i get the most if not all of the legs i want. 
(i really try hard not to eat the other half...tid bit of truth...he loves me! no really you understand when it comes to men and their food...he really loves me!)
since we are fans of wings i was excited when my friends jen and george were having us over to try this new recipe with them.
it was amazing! it was almost like the non-leg parts didn't matter and i could have licked the bowl(i think we did actually).  the wings had a bite but were perfect and you can easily tailor this recipe to your liking.
more sweet...more decide!!

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)

2 -3 tablespoons mirin

3 tablespoons fish sauce (originally oyster sauce-can but you can try with hoisin sauce)

4 large thin slices fresh ginger
1 -2 cloves star anise
1 dried hot chili pepper
1 cinnamon stick
shaved green onion, for garnish (julienne cut)
sesame seeds, for garnish

directions a 14-inch nonstick saute pan over high heat. add the chicken and dry-sear to lightly brown the chicken.

2 add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.

3 cook, covered, about 12 minutes.

4 uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
5 skim off the fat if you like(recipe did not recommended), and serve, garnishing with scallion shavings and sesame seeds. 

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