Name: Malaysian sticky chicken wings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 1kg chicken wings; 10cm fresh ginger, sliced lengthwise into strips; 2 spring onions, chopped; 4 dried chillies; 1 stick cinnamon; 2 - 4 star anise; 82.50 gm water; 64.00 gm brown sugar; 86.63 gm soy sauce; 82.50 ml sake; 60.00 ml mirin; 73.20 gm oyster sauce; Sesame seeds, optional, to sprinkle

Malaysian sticky chicken wings

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicious user-submitted recipe, not taste-tested by our team.

Ingredients:

1kg chicken wings
10cm fresh ginger, sliced lengthwise into strips
2 spring onions, chopped
4 dried chillies
1 stick cinnamon
2 - 4 star anise
82.50 gm water
64.00 gm brown sugar
86.63 gm soy sauce
82.50 ml sake
60.00 ml mirin
73.20 gm oyster sauce
Sesame seeds, optional, to sprinkle

Instructions:

Cook the chicken wings in a large non-stick pot over moderate heat until golden, approximately 8 minutes.
Combine all remaining ingredients in a mixing bowl, excluding 1 spring onion and sesame seeds. Avoid crushing ginger, cinnamon, chilies, and star anise as they will be removed later.
Once the chicken turns golden, pour in the sauce and bring it to a gentle simmer. Cover the pot and let it simmer for 10 minutes.
Cook over moderate high heat, stirring occasionally until the sauce thickens into a sticky glaze, about 10-15 minutes.
Remove the cinnamon, star anise, ginger, and chilies from the chicken. Place the chicken on a platter, sprinkle with sesame seeds and the rest of the spring onions. Serve and enjoy.

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