Chicken Wings (5)
in a large bowl. Add
Salt (1 Tbsp)
Water (1 Tbsp)
. Soak the chicken wings in the water for 10 minutes
Rinse the chicken wings over running water. Drain well, pat dry, and cut the chicken wings into 2 parts, the drumette and the wingette with tip.
Then, using a skewer or a fork, prick some holes on the chicken wings. When done, transfer into a large bowl and add in
Shaoxing Cooking Wine (1 Tbsp)
Light Soy Sauce (2 Tbsp)
Dark Soy Sauce (1 Tbsp)
Granulated Sugar (2 Tbsp)
. Mix well.
Cover with cling wrap and set aside to marinate for at least 1 hour or overnight.
Cooking Oil (1 Tbsp)
over medium-high heat. Saute
Fresh Ginger (1 piece)
to infuse the oil with ginger flavor. Add in the marinated chicken wings (skin side down) to sear for 1 minute.
Flip them over to the other side and sear for another 1 minute till both sides are brown.
Next, add in a balance of the marinade and water just enough to cover the wings. Cover and bring the liquid to a boil.
Once boiling, add in the
Spring Onions (2 stalks)
Star Anise (1)
Cinnamon Stick (1/2)
Garlic (3 cloves)
Chinese Five Spice Powder (1 tsp)
. Cover and turn heat to medium. Let the chicken wings braise for another 15 minutes.
After 15 minutes, remove the cover. Bring the heat up to high for a few minutes till the sauce is reduced. Swirl around to cook the wings till the sauce is thickened and becomes sticky and coat all the chicken wings making them glossy.
Transfer to a serving plate, garnish and enjoy.