STICKY HONEY SOY CHICKEN WINGS
Make these wings to serve as an appetizer or as a main with steamed rice and greens. The recipe can easily be double or halved as you need but if you’re doubling the recipe, make sure to either cook the wings in two separate pans or woks or make them in batches and keep warm in the oven so as not to overcrowd the pan.
Servings: 6
Calories: 250kcal
Ingredients
- 2 lbs chicken wings
- 1 tablespoon peanut or canola oil
- 1/3 cup soy sauce I use Kikkoman reduced salt or regular
- 3 tablespoons honey
- 2 tablespoons Chinese wine or dry sherry
- 2 to 3 tablespoons water
- 2 garlic cloves, crushed
- 1 teaspoon finely grated ginger
Instructions
- Segment each wing into 3 sections, cutting through at each joint. Reserve the wing tips for stock.
- Heat the oil in a large wok or frying pan over medium-high heat. Add the wing pieces and cook, stir-frying, for 4 minutes or until the wings are starting to brown. Drain any excess oil from the wok.
- Add soy, honey, wine, water, garlic and ginger. Cook, stir-frying for a minute until the wings are coated. Reduce the heat to low. Cover and cook for 25 minutes, stirring frequently towards the end of the cooking time to ensure the wings don’t burn. To allow the wings to become sticky and any residual juices and sauce to evaporate, remove the cover and cook, stirring occasionally. The wings should be very tender. Add a splash more water if needed. Serve hot as an appetizer. (Or as a main with rice and steamed broccoli.)
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 780mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg