Made all in one pan with minimum fuss, these sticky Chinese chicken wings are flavoured with ginger, garlic, soy sauce and oyster sauce. Sugar adds an irresistible touch of sweetness. The family will ask for these again and again!
2 people made this
8 fresh chicken wings
2 tablespoons rice wine, divided
1 tablespoon of oil, more for frying
1 teaspoon salt
4 (5cm pieces) root ginger, sliced
5 cloves garlic, sliced
1 1/2 tablespoon soy sauce
1 1/2 tablespoons oyster sauce
1/2 tablespoon sugar
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
Using a skewer, pierce the chicken wings a few times on all sides and place in a bowl. Add 1 tablespoon rice wine, 1 tablespoon oil and the salt. Mix well and marinate for 30 minutes.
Heat a little oil in a frying pan over medium high heat, then add the chicken wings. Turn to low heat and brown wings on all sides. Move the wings to a side of the pan. Heat a little more oil on the other side, add the ginger and garlic and saute till fragrant but not browned.
Add remaining rice wine and stir well. Add soy sauce, oyster sauce and sugar, and stir well. Add water to just cover the wings. Bring to the boil and then reduce to a simmer. Cook uncovered until the sauce is thickened. For the last few minutes of cooking you can return to high heat to rapidly reduce the sauce.
Go ahead and double the recipe to feed four. This also makes a great starter.