Soy Sauce Chicken Wings

 

Melting from the bone chickeny goodness coated and infused with the aromatically sweet, savory, sticky coating of red cooked soy sauce.  Who can resist juicy chicken wings braised in a bath of soy sauce, garlic, cinnamon, and star anise?    This is Chinese snack food at its supreme.

 

Ingredients

1 cup soy sauce
3 cups water (more if needed to cover the chicken at least 3/4 of the way)
2 to 2 1/2 pounds chicken wings, drummettes and wings separated
1 2-inch piece ginger, peeled and sliced
3 cloves garlic, smashed
3 tablespoons sugar
1 cinnamon stick
2 pieces star anise

Directions:

Step 1:    Rinse and dry the chicken wings.  Make a few cuts on each chicken wing to take in more favor while cooking.  Heat wok med high until you can see heat rising, pour in the oil and swirl and put in the ginger and spring onions.  Stir fry for a moment until you can smell the fragrance from the ginger and onions.  Put in the chicken wings, stirring immediately to coat with the oil (so the skin won’t stick to wok).  Add more oil if necessary. Stir fry, turning constantly, for about 3-4 minutes, making sure the skins don’t stick to the wok, until the wings are a light gold color on all sides.

    

 

 

Step 2:    Add water to barely cover, light and dark soy sauce, rock sugar and star anise.  Turn heat to med low and cover.  Simmer for 20 minutes, stirring occasionally to prevent the bottom wings from sticking to wok.   Reduce the stock left in wok over high heat until glossy and thick.   Take out the wings. Pour the sauce over chicken wings and serve.  These wings are great hot or straight from the fridge the next day, if they last that long. Pour over chicken wings and serve.