Grandmother's Chinese Chicken Wings

Name: Grandmother's Chinese Chicken Wings
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 as an appetizer
Cuisine: asian
Ingredients: 16 whole chicken wings, flap segments removed and saved for stock; 1/3 cup sake; 1/3 cup soy sauce; 4 tablespoons brown sugar (see Cook's Note); 3 tablespoons mirin; 3 tablespoons oyster sauce; 4 large thin slices fresh ginger; 2 cloves star anise; 1 dried hot chile; 1 cinnamon stick; Shaved green onions, for garnish; Sesame seeds, for garnish

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Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 to 6 as an appetizer

Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 to 6 as an appetizer

Ingredients

16 whole chicken wings, flap segments removed and saved for stock

1/3 cup sake

1/3 cup soy sauce

4 tablespoons brown sugar (see Cook's Note)

3 tablespoons mirin

3 tablespoons oyster sauce

4 large thin slices fresh ginger

2 cloves star anise

1 dried hot chile

1 cinnamon stick

Shaved green onions, for garnish

Sesame seeds, for garnish

Directions

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.