Ingredients :
1 kg prepped chicken wings/drumettes (with skin will yield a better glaze & stickiness, but skinless will work too)
2 tbsp minced fresh ginger
4 whole dried red chillies (or break in half for spicier flavour)
2 star anise (keep them whole, so they can be easily removed at the end before serving, or crush them for a stronger flavour)
6"cinnamon stick (keep whole, so it can be easily removed at the end before serving, or crush for a stronger flavour)
1/3 cup (80ml)soy sauce
1/3 cup (80ml)sake (rice wine / white wine / a sweetish white vinegar can be substituted, a fruit vinegar can be used if your diet restricts alcohol)
1/3 cup (80ml)water
3 tbsp oyster sauce (fish sauce or thick soya sauce can be substituted, but you may need to use less to manage the overall flavour and salt content)
3 tbsp mirin (sweet wine or sake + a tsp of sugar)
3 tbsp brown sugar (can use normal sugar too)
2 spring onions, thinly sliced
Method:
In a large nonstick pan (or in batches - each wing needs to be in contact with the pan), cook the wings over moderate heat, turning once, until golden on both sides (about 8 minutes).
When all the wings have been browned, put them all back in pan (if you have been frying in batches), add the ginger, chillies, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the soy sauce, sake, oyster sauce, mirin, sugar and water and bring to a simmer over moderate heat.
Cover and simmer for 10 minutes.
Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze.
Discard the chillies, star anise and cinnamon before serving.
Transfer the chicken wings to a platter, scatter the spring onions on top and serve with lime wedges.
Check out the original recipe on Food & Wine, where these wings were 1 of 20 featured Chicken Wings Recipes.
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