← Nouns Cooking · Chinese

Ingredients

• 900 g Chicken wings, patted dry, tips removed if you like
• 1 tbsp Vegetable oil
• 3 slices Ginger
• 3 Spring onion, cut into lengths, plus extra sliced to serve
• 2 cloves Garlic, smashed
• 1 Star anise (optional)
• 2 Dried chillies (optional)
• 2 tbsp Shaoxing wine
• 330 ml regular (not diet) cola
• 2 tbsp light soy sauce
• 2 tsp Dark soy sauce
• ½ tsp Salt
• 1 tsp Sesame seeds (optional)

Method

1. Heat the oil in a large frying pan or wok over medium-high heat. Lay in the wings and fry for 3–4 min per side, until golden.
2. Push the wings aside and fry the ginger, spring onion, garlic, star anise and chillies for 30 seconds until fragrant. Splash in the wine.
3. Pour in the cola, add both soy sauces and the salt and bring to the boil. Cover and simmer over medium-low heat for 15 min, turning the wings once.
4. Uncover, turn the heat to high and boil for 5–8 min, turning the wings often, until the sauce reduces to a sticky glaze and the wings reach 75°C (165°F) at the bone.
5. Scatter with spring onion and sesame seeds and serve with rice.

Tips

• Watch the last few minutes closely: the cola sugar turns from glaze to burnt quickly.
• Diet cola does not caramelise, so use the regular kind.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Red House Spice