Andrew Zimmern shares his go-to Super Bowl chicken wing recipe
{{#rendered}} {{/rendered}}Photo: Meghan Kotz
Cook Time:35 min
Prep Time:5 min
{{#rendered}} {{/rendered}}Total Time:40 min
Servings: 4
Ingredients:
3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
{{#rendered}} {{/rendered}}3 dried red chiles
One 3-inch cinnamon stick
2 whole star anise
{{#rendered}} {{/rendered}}1/4 cup rock sugar
2 tablespoons fresh ginger, minced
3 scallions, thinly sliced, plus more for garnish
{{#rendered}} {{/rendered}}3 tablespoons mirin
1/3 cup sake
1/3 cup soy sauce
{{#rendered}} {{/rendered}}1/3 cup water
3 tablespoons oyster sauce
Preparation:
In a large skillet (or in batches), brown the chicken wings over medium heat, turning once, until golden, about 8 minutes.
{{#rendered}} {{/rendered}}Add the chiles, cinnamon stick, star anise, rock sugar, ginger and scallions, and cook over moderately low heat, stirring, until fragrant, about 1 minute.
Add the mirin, sake, soy sauce, water and oyster sauce and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes.
Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 10 to 12 minutes. Discard the chiles, star anise and cinnamon.
{{#rendered}} {{/rendered}}Transfer the chicken wings to a platter, scatter the scallions on top and serve.