This is my riff on a very old Joyce Chen recipe. I am a sucker for soy sauce with star anise, so these are my favorite wings! They are easy to play around with. Honey can be substituted with other sugars; chili flakes can be omitted; you could add orange zest, etc. Including the cooked shelled edamame - that's a sure way to get your kids to eat their vegetables! —LE BEC FIN
3 pounds chicken wings, tips discarded (save for making rice or chicken stock) OR bone-in skin-on chicken thighs
1/3 cup Chinese mushroom soy sauce or regular Chinese soy sauce
1/8 cup dark brown sugar
1 Tablespoon dry sherry (not "cooking sherry")
4 thin quarter sized peeled slices fresh ginger, smashed with side of knife and chopped
3 whole star anise or equivalent pieces
1/2 Tablespoon chili flakes
1 teaspoon minced garlic
1/3 cup o.j. or 3 T. frozen OJ concentrate plus 2 T. water
optional few T. orange zest
1/3 cup cooked, shelled edamame
optional 1-2 Tablespoons chopped cilantro or Chinese celery for garnish
In a wok or a large deep skillet, put soy sauce through o.j. and zest. Stir well, bring to boil over medium high heat. Add wings, stir well, cover and turn down to simmer 20 minutes. Remove lid, continue to stir often, continually basting the wings while sauce is bubbling, about 45 minutes or until sauce is thickened and cooked down to about 1/2-1 cup. Turn off heat and continue stirring while cooling, so the sauce coats the wings with a good rich color. These are best refrigerated 1-3 days before serving.
Leave a little sauce on them and transfer the remaining sauce to a taller narrow container. refrigerating both. Skim off fat after it has chilled. Reheat the sauce in a pot that can hold the chicken. If using thighs, add the chicken, simmer til chicken can be removed from bones and skin, and cut up (a good option with thigh meat that you are using in another dish). If using wings, serve at room temp or reheat on the stovetop or in the oven, stirring til warmed. Pour into a serving bowl and stir in edamame. Sprinkle with garnish.
* These chicken thighs make a great addition to Sticky Rice, as in my 52 recipe for Fusion Sticky Rice with Shiitakes, Edamame,Sunchokes and Fennel Sausage:
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.