I borrowed and adapted another delicious recipe from uncle Chef Martin Yan and this is from his book “Everybody’s Wokking.” According to him these wings are hot because of the peppery sauce. Well, I cooked it and to me it wasn’t that hot. Okay, okay a little caveat on that last statement. My taste buds became immune from hot and spicy food burns from years of eating hot food. So what could taste hot for you may not necessarily hot for me. But my wife and kids ate and enjoyed them, so that’s a good indication that they are not very hot.
12 Whole chicken Wings
1 Tablespoon Soy Sauce
1 Tablespoon Dry Sherry
1/4 teaspoon Ground Black Pepper
4 slices of Ginger – crushed
1 Green Onion cut in half, including the white part
3/4 teaspoon crushed red pepper
1/4 cup Chicken broth
2 Tablespoon Soy Sauce
2 Tablespoon Dry Sherry
5 teaspoon (packed) Brown Sugar
4 Tablespoon Vegetable Oil
4 Whole Dried Chili
1 teaspoon Cornstarch dissolved in 1 Tablespoon water as sauce thickener
Cut and discard wing tips.
Separate wing sections by cutting through the joints.
Place cut wings in a bowl then add the marinade ingredients.
Let it stand in the fridge for 40 minutes.
Combine all the sauce ingredients in a bowl then set aside.
Place wok over high heat until hot.
Add oil and the chilies, swirl side to side to coat the wok.**
Add chicken wings; stir until golden brown on both sides.
Add Green Onions, Ginger, and Crushed Red Pepper.
Stir for about 20 seconds.
Stir in sauce mixture then let it boil.
Reduce the heat to medium.
Let the wings cook until tender when pierced by fork or about 12 minutes.
Remove ginger, chilies, and green onion.
Turn the heat to medium-high.
Add cornstarch-water mixture.
Stir until sauce boils and thickens, and wings are glazed.
Can be served with rice or by itself.
** Make sure to stand back and turn stove’s vent to high when frying chilies because of the fumes that might sting your nose and eyes.