One-Pot Sticky Chicken Wings

Chicken wings braised and glazed in a fragrant Chinese master sauce of soy, sake, star anise and cinnamon until sticky and lacquered.

Ingredients

• 3 lbs chicken wings, tips removed, split into flats and drumettes
• 2 tbsp minced fresh ginger
• 4 small dried red chiles
• 2 whole star anise
• 1 cinnamon stick (3-inch)
• 1/3 cup soy sauce
• 1/3 cup sake
• 3 tbsp oyster sauce
• 3 tbsp mirin
• 3 tbsp sugar
• 1/3 cup water
• 2 scallions, thinly sliced
• Lime wedges, for serving

Directions

1. In a large nonstick skillet over medium heat, cook the wings, turning once, until golden, about 8 minutes.
2. Add the ginger, chiles, star anise and cinnamon and cook over medium-low heat, stirring, until fragrant, about 1 minute.
3. Add the soy sauce, sake, oyster sauce, mirin, sugar and water and bring to a simmer.

Cover and simmer for 10 minutes.

1. Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce reduces to a thick glaze, about 8 minutes.
2. Discard the chiles, star anise and cinnamon. Transfer wings to a platter, scatter with scallions and serve with lime wedges.

Notes

Adapted from Andrew Zimmern’s one-pot sticky wings, a master-sauce technique he picked up in Malaysia.