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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 3 |
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This is a fun wing recipe that's easy to make. This is best served with rice as there's a lot of sauce. I suggest using a large non-stick pan or wok (I have a non-stick wok that's perfect for this). This is another recipe from my old copy of More Long-Life Chinese Cooking from Madame Wong. Ingredients:
10 chicken wings, cut in half, tips removed |
4 tablespoons dark soy sauce |
4 tablespoons peanut oil |
2 large onions, sliced |
1 tablespoon sherry wine |
1 cup chicken stock |
1 tablespoon sugar |
1 tablespoon cornstarch, dissolved in |
1 tablespoon water |
Directions:
1. Mix wings with 1 T. soy sauce. Let stand for at least 20 minutes.
2. Heat 2 T. oil in wok. Stir-fry wings until golden brown. Remove and set aside.
3. Wipe out wok. Heat 2 T. oil in wok. Stir-fry onion until quite wilted. Add wings. Add sherry, remaining soy sauce and stock. Cover, lower heat and simmer for 30 minutes.
4. Bring to a boil. Add sugar. Thicken with dissolved cornstarch. Baste wings with sauce until glazed.
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