Chinese Sticky Chicken Wings
Chinese Sticky Chicken Wings
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 198 |
| pro | 11 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 342 mg |
| potassium | 152 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 3 |
| vit C | 18 |
| folate | 4 |
- Preparation time: 10 minutes Stand: 15 minutes
- Total time : 15 minutes
- Portion size: 4 to 6
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 1/2cupgranulated sugar
- 3 tbsp 3tbspsodium-reduced soy sauce or tamari soy sauce
- 1 tbsp 1tbsprice vinegar or cider vinegar
- 3/4 tsp 3/4tspfive-spice powder
- 1-1/2 lb 1-1/2lbchicken wingchicken wings, (without tips)
- 1/4 tsp 1/4tspwhite pepper
- 1 cup 1cupvegetable oil
- 3 3green oniongreen onions, cut in 1-1/2-inch pieces
- 2 2cloves garlic, minced
- 1 1hot red pepperhot red peppers, (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
