Your fingers will be definitely be coated with sauce after eating these One-Pot Sticky Chicken Wings, but it will be worth it.
They are coated with a sweet, mildly spicy, Asian flavored sauce, which is reduced as the wings are stirred and tossed in the sauce. The ingredient list is long, but the prep time is only 10 minutes, and the wings take just about 40 minutes from start to finish.
My grandsons loved these wings (after picking off the green onions), although I did have to keep reminding them not to wipe their hands on their shirts.
I can't get enough of these sticky wings. The flavors are amazing.
One-Pot Sticky Chicken Wings
3 pounds chicken wings, wing tips removed, and cut into two pieces
2 T minced fresh ginger
4 small dried red chiles, tops cut off
2 whole star anise
1 cinnamon stick
1/3 C soy sauce
1/3 C sake
3 T oyster sauce
3 T mirin
3 T brown sugar
1/3 C water
2 scallions, thinly sliced
Toasted sesame seeds
- In a large nonstick skillet (mine was 14"), sear the chicken wings about 10 minutes per side, until golden.
- Add the ginger, red chiles, star anise, and cinnamon stick and stir for about a minute.
- Add the soy sauce, sake, oyster sauce, mirin, sugar, and water, and bring the mixture to a simmer. Cover and simmer for 10 minutes.
- Uncover and cook with medium high heat for about 12 minutes, stirring frequently, until the sauce is reduced to a thick glaze, and the pan is almost dry. At the end, finish the wings on high heat to emulsify the chicken fat into the sauce.
- Remove the chiles, star anise, and cinnamon stick, and toss the wings with the scallions and sesame seeds.
Adapted from Food Network