Bean

Mahogany Star Anise Chicken Wings (or Thighs) and Edamame

by:
March  8, 2015
0 Ratings
Author Notes

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! —LeBec Fin

  • Makes 3 pounds
Ingredients
  • 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 This Recipe
Directions
  1. 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.
  2. * 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: https://food52.com/recipes/40088-fusion-sticky-rice-with-shiitake-edamame-sunchokes-and-fennel-sausage

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My 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, cardamom, and GARLIC! 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 review it 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.