Glazed Sichuan Chicken Wings

By á-170456

Ingredients

• MARINADE:
• 12 whole chicken wings
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 1 pinch freshly-ground white pepper
• SEASONING MIXTURE:
• 4 slices ginger - (thin) crushed
• 1 green onion, including top halved
• 1/2 teaspoon toasted Sichuan peppercorns
• 1/2 teaspoon crushed red pepper
• COOKING:
• 2 tablespoons vegetable oil
• 2 whole dried chile peppers
• 1/4 cup chicken broth
• 2 tablespoons dark soy sauce
• 2 tablespoons dry sherry or Chinese rice wine
• 4 teaspoons dark brown sugar - (packed)
• 1 1/2 teaspoons cornstarch dissolved in
• 1 tablespoon water

Details

Servings 24

Preparation

Step 1

Separate the chicken wings into sections; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasonings mixture ingredients in a small bowl; set aside.

Place a wok or wide frying pan over high heat until hot. Add the oil and whole chiles, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, about 3 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, dark soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes.

Remove and discard the chiles, ginger, and green onion. Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.

This recipe yields 24 pieces.

Tip: Stand back a bit from your wok when stir-frying chiles. The volatile oils released by the chiles may sting your nose and eyes.