Soy-Braised Chicken Wings

Ingredients

• •2 pieces ginger
• •½ cup dark soy sauce
• •2 tsp Five-Spice Powder
• •22 pieces chicken wings
• •3 Tbsp vegetable oil
• •1 whole shallot
• •3 whole scallions
• •5 cloves garlic
• •1 whole red chile
• •3 oz Chinese rock sugar
• •3 whole star anise
• •2 pieces dried licorice root
• •1 piece cassia stick
• •¼ tsp white pepper
• •¼ tsp Sichuan peppercorns
• •½ cup low-sodium soy sauce
• •¼ cup rice wine
• •1 cup cucumbers

Cooking Instructions

1. 1.

   Mix half of ginger, 1/4 cup dark soy sauce, and 1 tsp. Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.

   60 min

2. 2.

   Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp. Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining 1/4 cup dark soy sauce, and 1 cup water. Bring to a boil, then reduce heat to medium-low.

   10 min

3. 3.

   Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.

   30 min

4. 4.

   Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10-12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

   12 min