Ingredients
-
14
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1 1/2
-
1
-
3
-
6
-
2
-
1
-
1/2
-
1 1/2
Directions
Spicy Chinese Chicken Wings, These spicy, tangy chicken wings are always one of the first items to fly off our buffet , I can see why they fly off your restaurants buffet table Truly tasty and not hard to make Move over Buffalo Wings, there is a new kid in town!!, These spicy, tangy chicken wings are always one of the first items to fly off our buffet
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Steps
|
1
Done
|
Remove Tips from Chicken Wings (can Save Them to Make Chicken Stock). Cut Wings Apart at Joint. |
|
2
Done
|
Combine the 2 Tbs Rice Wine, 1 Tbs Soy Sauce, and White Pepper in a Bowl or Ziplock Bag. Mix Well Then Add Chicken Wings to Coat. Let Marinate For at Least 15 Minutes. |
|
3
Done
|
Meanwhile, Combine Broth, Dark Soy Sauce, Remaining Rice Wine, and Brown Sugar in a Small Bowl to Make Sauce. |
|
4
Done
|
Place Wok Over High Heat Until Hot. Add Oil and Chilies, Swirling to Coat Sides of Wok. Add Chicken and Cook Until Browned on All Sides, About 3-4 Minutes. Add Ginger, Green Onions, Cinnamon Stick, and Peppercorns. Stir-Fry For 1 Minute. Add the Sauce, Bring to a Boil Then Reduce Heat to a Simmer. Cook Until Wings Are Tender When Pierced, About 12 Minutes. |
|
5
Done
|
Remove and Discard Chilies, Ginger, Green Onions and Cinnamon Stick. Add Cornstarch Solution. Cook, Stirring, Until Sauce Boils and Thickens and Wings Are Glazed. |
|
6
Done
|
Serve Hot. |
