Braised Chicken Wings
I had a craving for chicken wings the other night and fortunately I had some in my freezer. I let them thaw out and then got right to work a little while later. There’s nothing better than in the summer being able to eat some delicious chicken wings that were grilled on the grill, but it’s not summer yet so I decided to try something that I haven’t done before: braising chicken wings.
Ingredients & Directions:
- 8 Chicken Wings
- 1 1/2 T Sugar
- 2 T Soy Sauce
- 1 T White Wine Vinegar
- Oil, for frying
- 2 tsp Ginger
- 2 Stalk Scallions, finely chopped
- 2 T Hoisin Sauce
- 3/4 C Chicken Stock
Add the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can.
Pour the mixture over the chicken wings, then marinate it in the fridge for at least 1 hour, or overnight.
Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 180 degrees and cook the chicken wings in batches for 2 to 3 minutes, or until they are well browned. Drain on paper towel.
Carefully pour the oil from the pan (or wok), reserving 1 tablespoon. Reheat the pan over high heat, add the reserved oil and heat on a high heat. Stir-fry the ginger and scallions for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for another minute, then add the chicken stock and bring it to boil. Reduce the heat, cover the pan and cook gently for 8 to 10 minutes, or until the chicken wings are cooked through and tender.
Increase the heat and bring the sauce to a boil. Cook until the sauce reduces to a sticky coating. I served it with a small serving of jasmine rice (my favorite) and topped with a few scallions. I ate all of them myself, so I can’t wait to make them again and maybe I’ll let someone else eat some this time.
(Steven)
