SPICY CHICKEN WINGS

SPICY CHICKEN WINGS

Makes: 28

14 whole chicken wings

1 tbsp cooking oil

3 small whole dried red chillies

6 slices ginger, each the size of a quarter, lightly crushed

2 green onions, halved

1 cinnamon stick

½ tsp toasted peppercorns

1 ½ tsps cornstarch dissolved in 1 tbsp water

Marinade:

2 tbsps chicken broth

1 tbsp soy sauce

pinch of white pepper

Sauce:

½ cup chicken broth

2 tbsps dark soy sauce

1 tbsp Chinese rice wine or dry sherry

1 ½ tbsps packed brown sugar

1. Remove tips from chicken wings; save for stock.

2. Cut wings apart at joint.

3. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes.

4. Combine sauce ingredients in a small bowl.

5. Place a wok over high heat until hot.

6. Add oil and chillies, swirling to coat sides.

7. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes.

8. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds.

9. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,

about 12 minutes.

10. Remove and discard chillies, ginger, green onions, and cinnamon stick.

11. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed.

12. Serve hot.