Kane's Kitchen - 21st February 2012 - Sticky Chicken Wings

Sticky Chicken Wings

Serves:  4    

Prep Time:  10 minutes

Cook Time:  30 minutes

What You’ll Need:

• 1.5kgs chicken wings, tips removed and cut into two pieces at the joint
• 1 tbsp garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 1 red chilli, finely chopped
• 2 whole star anise
• 1/3 cup light soy sauce
• 1/3 cup sake
• 3 tbsp oyster sauce
• 3 tbsp mirin
• 3 tbsp brown sugar
• Handful of spring onions (green part, chopped, for garnish)
• Handful coriander, chopped, for garnish
• 1 tsp sesame seeds, toasted, for garnish

 What You’ll Need To Do:

1.        In a large wok or saucepan, fry the chicken wings in some olive oil with the garlic, ginger, chilli and star anise for about 8 minutes, or until the wings are golden on the outside.  You may need to do this in batches, depending on the size of your wok.

2.        Add the soy sauce, sake, oyster sauce, mirin and brown sugar and bring to a simmer. Cover and simmer over a medium heat for 10 minutes.

3.        Remove the lid and turn the heat to medium-high.  Cook, stirring occasionally, until the sauce has reduced to a thick glaze (about another 10 minutes). 

4.        Discard the star anise.  Serve wings on a platter and top with spring onions, coriander and a sprinkle of toasted sesame seeds.