One-Pot Chinese Sticky Chicken Wings

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is usually less expensive.

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes.

Add the ginger, chiles, star anise, and cinnamon and cook over moderately low heat, stirring until fragrant, about 1 minute.

Add the soy sauce, sake, oyster sauce, mirin, sugar, and 1/3 cup of water and bring to a simmer over moderate heat.

Cover and simmer for 10 minutes.

Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes.

Discard the chiles, star anise, and cinnamon.

Transfer the chicken wings to a platter, scatter the scallions on top, and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens