• One-Pot Sticky Chicken Wings

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Addictive Flavors of Malaysia

By Andrew Zimmern

A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can’t eat enough of. Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces.

One-Pot Sticky Chicken Wings

  • Total: 40M

Ingredients

  • 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
  • 2 tablespoons minced fresh ginger
  • 4 small dried red chiles
  • 2 whole star anise
  • One 3-inch cinnamon stick
  • 1/3 cup soy sauce
  • 1/3 cup sake
  • 3 tablespoons oyster sauce
  • 3 tablespoons mirin
  • 3 tablespoons sugar
  • 1/3 cup water
  • 2 scallions, thinly sliced

Instructions

TOTAL TIME: 40 MINUTES
SERVINGS: 6

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, 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 1/3 cup of 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, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.

SERVE WITH lime wedges.

Photograph by Stephanie Meyer. 

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