Andrew Zimmern's One Pot Sticky Wings - Grandma's Chinese Chicken Wings Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium option.

In a large cast iron skillet over medium heat, place the unseasoned chicken wings skin side down to get a little bit of color on them.

After a couple of minutes, flip the wings to color the other side.

Remove the first batch of wings and add a second batch to the skillet.

Once the second batch has a nice color, add the first batch back into the skillet.

In a bowl, mix together water, light soy sauce, shaoxing Chinese cooking wine, oyster sauce, light brown sugar, fresh chopped ginger, 1 cinnamon stick, 4 star anise, and 2 Chinese sens chilies, then mix to dissolve the brown sugar and set aside.

Pour the sauce over the wings in the skillet and spread them out into an even layer, coating them with the sauce.

Once the sauce comes to a boil, cover the skillet with a lid and cook for 10 minutes.

After 10 minutes, turn the heat up to high and continuously stir the wings, tossing them in the sauce until it reduces down into a thick syrup, which will take about 10 minutes.

When the sauce has evaporated and thickened, the wings are done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens