Star anise and cinnamon sticks give these chicken wings a unique flavor profile, unlike any other chicken wing.
Course Appetizer, Snack
Cuisine American, Chinese
Keyword asian, chicken wings, cinnamon stick, star anise, sticky
Budget Frugal
Prep Time 15 minutesminutes
Cook Time 22 minutesminutes
Servings 6
Calories 414kcal
Equipment
Large non-stick skillet or wok
Paper towels
Ingredients
1.75poundschicken wing partswing tips removed
3tablespoonscornstarchor potato starch, rice flour. Do not use all purpose flour. Leave it out if that is all you have.
1teaspoonbaking soda
¼cuppeanut oilor vegetable oil
⅓cupwater
⅓cupShaoxing wineor sake, or dry white wine
⅓cup soy sauce
5tablespoonsbrown sugar
3tablespoonsmirin
3tablespoonsoyster sauceor hoisin sauce in a pinch
1teaspoon sesame oil
1inch fresh gingerthinly sliced
1clovestar anise
¼teaspoonsichuan peppercornsor white pepper or finely ground black pepper
1dried hot chilior ½ teaspoon hot sauce
1small cinnamon stick
Sliced green onionsfor garnish
Sesame seedsfor garnish
Instructions
Mix the cornstarch and the baking soda in a large bowl.
Add the chicken wings to the bowl and toss until the wings are evenly coated.
Place a 14-inch nonstick sauce pan or large wok over high heat. Add the peanut oil and heat until it glistens. Add the chicken and sear to golden brown.
Add the water, sake, soy sauce, brown sugar, mirin, oyster sauce, ginger, star anise, dried chili and cinnamon stick to a small bowl and stir to mix.
Pour the sauce over the hot chicken in the pan. Bring back up to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, another 10 to 12 minutes.
Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. Or emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids. .