Soy-Braised Chicken Wings*

By RJamoralin

Imperial Appetizers

Ingredients

• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons minced garlic, divided
• 2 teaspoons red pepper flakes
• 12 chicken wings (about 2 1/2 pounds), tips removed and cut into halves
• 2 tablespoons vegetable oil
• 3 green onions, cut into 1-inch pieces
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted

Details

Servings 2

Preparation

Step 1

*To toast sesame seeds, place in small skillet. Shake skillet over medium-low heat about 3 minutes or until seed begin go pop and turn golden. Remove from heat.

1. For marinade, combine sherry, soy sauce, sugar, cornstarch, 1 tablespoon garlic and red pepper flakes in large bowl; mix well. Reserve 1/4 cup marinade. Add chicken wings to remaining marinade; cover and refrigerate overnight, turning once or twice.

2. Drain wings; discard marinade. Heat oil in wok over high heat; add half of wings. Cook 5 to 10 minutes or until wings are brown on all sides, turning occasionally. Remove with slotted spoon to bowl. Repeat with remaining 1 tablespoon vegetable oil and wings.

3. Add remaining 1 tablespoon garlic and green onions to wok; cook and stir 30 seconds. Add wings and broth. Cover; cook and stir 5 to 10 minutes or until wings are cooked through.

4. Add sesame oil to reserved marinade; mix well. Pour over wings in wok; cook and stir 2 minutes or until wings are glazed. Transfer to serving platter; sprinkle with sesame seeds.