Glazed Sichuan Chicken Wings

Posted on April 10, 2011 | by Ray

Braised Wings

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.

INGREDIENTS:
12 Whole chicken Wings

Marinade:
1 Tablespoon Soy Sauce
1 Tablespoon Dry Sherry
1/4 teaspoon Ground Black Pepper

Seasoning Mixture:
4 slices of Ginger – crushed
1 Green Onion cut in half, including the white part
3/4 teaspoon crushed red pepper

Sauce:
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

COOKING DIRECTIONS:
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.

ENJOY!

** 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.

Braised Wings

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11 Comments → “Glazed Sichuan Chicken Wings”

Ginie

2 years ago

Ohhh my that looks sooo delicious! I saw your posting in Facebook. Shared it with all my friends Mr. Ray!

Reply
- Ray
  
  2 years ago
  
  Wow thank you Ginie for spreading the post. I really appreciate that.
  
  Reply
Maya@Foodiva's Kitchen

2 years ago

A great presentation of this chicken dish, Ray. The addition of the ginger, pepper and chillies make it so spicy delicious!

Reply
- Ray
  
  2 years ago
  
  Hi Maya – Yes it is a bit spicy but you are right they are spicy delicious. Thank you for dropping by.
  
  Reply
Tami

2 years ago

What a nice way to serve these wings – beautiful!! Thanks for the post.

Reply
- Ray
  
  2 years ago
  
  Thank you Tami!
  
  Reply
Mark

2 years ago

Hey Ray!! Thanks for posting this recipe my friend, it looks delicious. I will cook this for the buddies coming over this weekend. take care Ray!

Reply
- Ray
  
  2 years ago
  
  Hey Mark! Thanks for dropping by bud. Have fun this weekend.
  
  Reply
Trissa

2 years ago

Is Martin Yan reallly your uncle? Hehe. Looks super yummy!

Reply
- Ray
  
  2 years ago
  
  No, he’s not my uncle, Trissa!!! He is actually my Auntie but we are forbidden to call him that. Hahaha! Thank you for the visit.
  
  Reply
Almost Fearless Kitchen | The Buzzing, Numbing, Spicy Sichuan Pepper

1 month ago

[...] Here are some much nicer recipes: Spicy Chicken Wings or Glazed Sichuan Chicken Wings. [...]

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