serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Winging It!
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 600 g chicken wings
- 1 tbsp vegetable oil
- 3 cm x 3 cm piece ginger, thickly sliced
- 4 spring onions
- 1 tbsp Shaoxing wine
Sauce
- 2 tbsp Chinese black vinegar
- 3 tbsp sugar
- 2 tbsp light soy
- 2 tbsp dark soy
- 5 tbsp water
Instructions
- In a small bowl, combine the ingredients for the sauce and mix well to combine. Thoroughly wash and clean the chicken wings, then drain. Slice the spring onions (keep the white part separate from the green part).
- Heat the vegetable oil in a wok, or large frying pan over medium heat. Add the sliced ginger and white parts of the spring onion and cook, stirring, for 1-2 minutes, or until fragrant.
- Add the chicken wings to the pan and cook on both sides until lightly golden. Add the Shaoxing wine to the pan and toss to combine with the chicken.
- Pour the prepared sauce into the pan and turn the chicken wings to coat. Bring to the boil, then reduce and simmer, covered for 10 minutes, turning the chicken occasionally. Remove the lid and reduce the sauce until it thickens. Remove from the heat.
- Serve the chicken wings sprinkled with the reserved sliced green spring onion.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Winging It!
