One-Pot Sticky Chicken Wings

I love watching Andrew Zimmern and the recipes he has on his site are unique and delicious..this one is no exception. Theses wings have a delicious Malaysian flare. Be sure not to omit the star anise because that is where most of the flavor comes from.

One- Pot Sticky Chicken Wings
Serves 6
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Total Time
40 min
Total Time
40 min
  1. 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
  2. 2 tablespoons minced fresh ginger
  3. 4 small dried red chiles
  4. 2 whole star anise
  5. One 3-inch cinnamon stick
  6. 1/3 cup soy sauce
  7. 1/3 cup sake
  8. 3 tablespoons oyster sauce
  9. 3 tablespoons mirin
  10. 3 tablespoons sugar
  11. 1/3 cup water
  12. 2 scallions, thinly sliced
  1. In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
  2. Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.
  3. SERVE WITH lime wedges
  1. This recipe could also work with chicken thighs and / drumsticks.
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