Ingredients Jump to Instructions ↓

  1. 2 pounds chicken wing drumettes

  2. 2 tablespoons vegetable oil

  3. 1/4 cup soy sauce

  4. 2 tablespoons rice wine or dry sherry

  5. 2 tablespoons granulated sugar

  6. 1 teaspoon chili oil or 2 small dried hot red chilies

  7. 4 quarter-size slices fresh ginger

  8. 2 cloves garlic, peeled

  9. 2 green onions

  10. 1 cup water

Instructions Jump to Ingredients ↑

  1. Rinse chicken and pat dry. Heat oil in a wide frying pan over high heat. Add chicken, a portion at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Return all chicken to pan, then add soy sauce, wine, sugar, chili oil, ginger, garlic, whole onions and water. Bring to a boil, then reduce heat, cover and simmer until meat near bone is no longer pink (cut to test), about 20 minutes. Uncover and boil, turning chicken often, until sauce is thick enough to coat wings, about 10 minutes. If made ahead, let cool; cover and refrigerate until next day. Serve warm or at room temperature; to reheat, place chicken in a single layer on baking sheets and heat in a 350 °F (175°C) oven until warm.


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