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Glazed Sichuan Chicken Wings
Ingredients
- 12 whl chicken wings
- 1 Tbsp. soy sauce
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 1 pch freshly-grnd white pepper
- 4 slc ginger - (thin) crushed
- 1 x green onion, including top halved
- 1/2 tsp toasted Sichuan peppercorns
- 1/2 tsp crushed red pepper
- 2 Tbsp. vegetable oil
- 2 whl dry chile peppers
- 1/4 c. chicken broth
- 2 Tbsp. dark soy sauce
- 2 Tbsp. dry sherry or possibly Chinese rice wine
- 4 tsp dark brown sugar - (packed)
- 1 1/2 tsp cornstarch dissolved in
- 1 Tbsp. water
Directions
- Separate the chicken wings into sections; throw away the bony tips. Combine the marinade ingredients in a medium bowl. Add in the chicken wings. Stir to coat and set aside for 30 min. Combine the seasonings mix ingredients in a small bowl; set aside.
- Place a wok or possibly wide frying pan over high heat till warm. Add in the oil and whole chiles, swirling to coat the sides of the pan. Add in the chicken wings; cook, stirring, till golden, about 3 min. Add in the seasoning mix; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer till the chicken wings are tender when pierced, about 12 min.
- Remove and throw away the chiles, ginger, and green onion. Increase the heat to high. Add in the cornstarch solution; cook, stirring, till the sauce boils and thickens and the wings are glazed, about 2 min.
- This recipe yields 24 pcs.
- Tip: Stand back a bit from your wok when stir-frying chiles. The volatile oils released by the chiles may sting your nose and eyes.
- Comments: These chicken wings are warm stuff! The peppery sauce can be used again and again to simmer meats and poultry - it only gets more flavorful with each use. Just strain after using and chill or possibly freeze till you're ready to cook with it again.
- Yield: 24 pcs
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