Chinese Sticky Chicken Wings

By Andrew Chase and The Test Kitchen

Tested till perfect

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Chinese Sticky Chicken Wings

Chinese Sticky Chicken Wings
Photography by Edward Pond

This recipe makes 6 servings

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Nutritional Info

Per each of 6 servings: about -
cal 198198 cal
pro 11 g11g pro
total fat 9 g9g total fat
sat. fat 2 g2g sat. fat
carb 19 g19g carb
fibre 1 g1g fibre
chol 42 mg42mg chol
sodium 342 mg342mg sodium
potassium 152 mg152mg potassium
% RDI: -
calcium 22 calcium
iron 77 iron
vit A 33 vit A
vit C 1818 vit C
folate 44 folate
  • Preparation time: 10 minutes Stand: 15 minutes
  • Total time : 15 minutes

 If you don't have five-spice powder, use 1/2 tsp (2 mL) cinnamon and pinch each ground cloves and pepper.

Ingredients

  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 3 tbsp sodium-reduced soy sauce 3 tbsp sodium-reduced soy sauce or tamari soy sauce
  • 1 tbsp rice vinegar 1 tbsp rice vinegar or cider vinegar
  • 3/4 tsp five-spice powder 3/4 tsp five-spice powder
  • 1-1/2 lb chicken wings , (without tips)1-1/2 lb chicken wings, (without tips)
  • 1/4 tsp white pepper 1/4 tsp white pepper
  • 1 cup vegetable oil 1 cup vegetable oil
  • 3 green onions , cut in 1-1/2-inch pieces3 green onions, cut in 1-1/2-inch pieces
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 hot red pepper , (optional), seeded and thinly sliced1 hot red pepper, (optional), seeded and thinly sliced

Preparation

In heavy-bottom saucepan, heat sugar over medium heat, swirling occasionally but not stirring, until melted, clear and nutty brown. Remove from heat.

Averting eyes, stir in soy sauce and vinegar until bubbles subside; stir in five-spice powder. If mixture clumps, stir over low heat until almost melted (any remainder will melt in cooking). Set caramel mixture aside.

Sprinkle wings with pepper. In wok or skillet, heat oil over medium-high heat; fry wings, in 2 batches, until golden and juices run clear when chicken is pierced, about 6 minutes per batch. Drain in sieve over heatproof bowl.

Reserving 1-1/2 tbsp (22 mL), drain oil from wok; wipe clean. Return reserved oil to wok and heat over medium-high heat; fry onions and garlic until fragrant, about 30 seconds.

Add wings, and hot pepper (if using); stir-fry for 1 minute. Add caramel mixture; stir-fry until reduced and wings are coated, about 2 minutes.

Source : Canadian Living Magazine: February 2011

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