Before ‘Buffalo Wings’ were a popular thing, I had this recipe from Kikkoman brand soy sauce. It’s a sticky mess for finger foods but, oh so good!! 😉 After the first time I made it, I don’t think I’ve ever made less than a double batch again.
Spicy Chicken Wings
2 lbs chicken wings (about 10 wings)
4 T. soy sauce, divided
1 T. dry sherry (sake also works)
2 T. vegetable oil
1 clove garlic, minced
1 t. minced fresh ginger root
½ c. chicken stock or water
2 t. sugar
½ t. crushed red pepper
1 T. water
2 t. cornstarch
Disjoint chicken wings; discard tips (or save for stock).
Combine 1 T. soy sauce and sherry in large bowl. Stir in chicken; set aside.
Heat oil in hot wok or large skillet over high heat. Add chicken and cook until lightly browned, stirring occasionally. Drain off excess oil.
Add garlic and ginger; stir fry 1 minute.
Combine chicken stock, remaining 3 T. soy sauce, sugar and red pepper; pour over chicken. Cover and simmer 15 minutes. Uncover; simmer 5 minutes longer, or until chicken is tender.
Blend water and cornstarch; add to pan. Cook and stir until sauce boils and thickens.
Filed under: Appetizers |