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Ingredients
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons minced garlic, divided
- 2 teaspoons red pepper flakes
- 12 chicken wings (about 2 1/2 pounds), tips removed and cut into halves
- 2 tablespoons vegetable oil
- 3 green onions, cut into 1-inch pieces
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
Details
Servings 2
Preparation
Step 1
*To toast sesame seeds, place in small skillet. Shake skillet over medium-low heat about 3 minutes or until seed begin go pop and turn golden. Remove from heat.
1. For marinade, combine sherry, soy sauce, sugar, cornstarch, 1 tablespoon garlic and red pepper flakes in large bowl; mix well. Reserve 1/4 cup marinade. Add chicken wings to remaining marinade; cover and refrigerate overnight, turning once or twice.
2. Drain wings; discard marinade. Heat oil in wok over high heat; add half of wings. Cook 5 to 10 minutes or until wings are brown on all sides, turning occasionally. Remove with slotted spoon to bowl. Repeat with remaining 1 tablespoon vegetable oil and wings.
3. Add remaining 1 tablespoon garlic and green onions to wok; cook and stir 30 seconds. Add wings and broth. Cover; cook and stir 5 to 10 minutes or until wings are cooked through.
4. Add sesame oil to reserved marinade; mix well. Pour over wings in wok; cook and stir 2 minutes or until wings are glazed. Transfer to serving platter; sprinkle with sesame seeds.
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