Categories
 10Mins Prep Time |
 20Mins Cook Time |
 Skill Level |
Ingredients
Chicken wings
- 1 kg Chicken wings separated into drumsticks and winglets
Sauce
- 30 g Fresh ginger peeled and sliced
- 2 tbsp Shaoxing wine (white wine/sherry)
- 2 tbsp dark soy sauce
- 1 tbsp Light Soy Sauce
- 3 Garlic Cloves
- 330 ml Full sugar cola drink
Cooking Instructions
- Put the wings in a saucepan, cover with cold water and bring to the boil, then boil for five minutes, skimming off the impurities or scum that float on the surface with a large spoon. Use a slotted spoon to remove the wings and keep the chicken broth for other uses.
- In a wok/pan fry – put 1 tbsp of oil and heat, add in the ginger and fry for about 30 seconds to start releasing aromas. Then throw in the chicken wings and brown them for about 3-5 minutes, this adds extra flavour.
- Now add in the rest of the ingredients – Shaoxing wine, dark soy sauce, light soy sauce, cloves and the tin of cola. Bring this to the boil and lower to a simmer and cover with a lid and let it bubble away for about 15 minutes until the liquid has reduced to sticky sauce.
- Toss the wings in the sticky sauce and taste and season. Bring up the heat to full again so there is a final caramelisation of the sauce and it coats the lovely wings.