These sticky wings are absolutely divine and incredibly popular with young and old alike. According to my parents, this has been my favourite food since before I could talk!
The recipe comes from the classic Asian food bible, Charmaine Solomon’s Complete Asian Cookbook; the first cookbook I ever bought and the one which I still refer to more than any other on my many shelves of cookbooks.
Both my dad and my mum must have made this dish for me hundreds of times over the years. Each had a slightly different version: mum’s was golden, sticky and sweet, whereas dad’s was darker, more aromatic and intense. My version is somewhere between the two I believe. It also makes lots more sauce than the original recipe as we looove it over plain white rice!
This amount will serve about four people, with lots of sauce for leftovers…
- 12 chicken wings (about 1.5kg)
- peanut oil
- 2/3 cup soy sauce – use a quality brand, such as Pearl River Bridge, Kikkoman or Tamari (cheap soy = poor flavour)
- 1/2 cup honey
- 2/3 cup Shaoxing cooking wine (or dry sherry, slightly different but both delicious)
- 2-3 cloves garlic
- 1-2 inch piece fresh ginger
- a pinch of Chinese five spice (optional)
- Cut off wing tips (reserve for stock – they freeze well). Peel the garlic and ginger, then smash using the flat side of a cleaver.
- Heat oil in a wok or large, wide pan and brown the wings (3-4 minutes).
- Add garlic, ginger and five spice.
- Pour in the soy sauce, honey, wine and allow to come to a simmer.
- Reduce heat to low and simmer for about 30 minutes or until tender. Stir frequently towards the end of cooking to make the sauce doesn’t catch. If it reduces too quickly, and the sauce becomes very thick, add a touch of water and cover until cooked.
Serve with white rice, stir-fried greens and a lovely riesling such as this one below. It is a gorgeous balance of dry acidity and an ever so slight sweetness… like a crispy ripe pear. And only $17.
Oh, how I love being riesled…!