Spicy Chinese Chicken Wings

⏱ 35 mins 🍽 28 serving(s) 🌶 chinese 🏷 Chicken

These Chinese chicken wings are first marinated for flavour, then stir-fried with whole dried chillies and aromatics like ginger and cinnamon. They are simmered in a savoury, slightly sweet sauce until tender, then finished with a cornstarch glaze for a sticky coating. The result is a deliciously spicy and aromatic appetiser or main, ready in about 35 minutes.

Spicy Chinese Chicken Wings

Ingredients

  • 14 whole chicken wings
  • 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
  • 1 tablespoon soy sauce
  • 1 pinch white pepper
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons dark soy sauce
  • 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 1 1/2 tablespoons brown sugar, packed
  • 1 tablespoon cooking oil
  • 3 small dried red chilies, whole
  • 6 slices ginger, each the size of a quarter, lightly crushed
  • 2 green onions, halved
  • 1 cinnamon stick
  • 1/2 teaspoon szechuan peppercorns, toasted
  • 1 1/2 teaspoons cornstarch, dissolved in 1 tbs water

Method

  1. Take the tips off the chicken wings, saving them for stock if you wish. Separate each wing at the joint.
  2. In a bowl or resealable bag, mix together the 2 tablespoons of rice wine, 1 tablespoon of soy sauce, and the pinch of white pepper. Add the wing pieces, ensuring they are coated, and leave to marinate for a minimum of 15 minutes.
  3. While the chicken marinates, prepare the sauce by combining the chicken broth, dark soy sauce, the remaining 1 tablespoon of rice wine, and the packed brown sugar in a small bowl.
  4. Heat a wok until it is very hot. Pour in the cooking oil and swirl it around, then add the dried red chillies. Put in the chicken and cook until it is browned all over, which should take roughly 3 to 4 minutes. Add the ginger slices, halved green onions, cinnamon stick, and toasted Szechuan peppercorns. Stir-fry the mixture for 1 minute. Pour in the prepared sauce, bring it to a boil, then lower the heat to a simmer. Continue cooking until the wings are tender when pierced, for about 12 minutes.
  5. Take out and discard the whole chillies, ginger pieces, green onions, and the cinnamon stick. Stir in the cornstarch mixed with water. Keep cooking and stirring until the sauce comes back to a boil, thickens, and coats the wings in a glossy glaze.
  6. Serve the wings while they are hot.

Nutrition (per serving)

Sodium127800 mg

Recipe details

CategoryChicken
Cuisinechinese
AuthorNavyDoc13