Teriyaki chicken wings

Wen

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Ingredients (2 servings):

• 1 lb of chicken wings

• 5 tablespoons of Lee Kum Kee teriyaki sauce

• 3 tablespoons of  cooking wine

• 1 tablespoon of sugar

• 1 tablespoon of soy sauce

• 1 tablespoon of grated ginger

• 2 garlic cloves, minced

• 1/4 cup of cooking oil

• 1/2 cup of hot water

Tools:

• a knife

• a pot with a lid

• a cooking spatula

• a bowl (or a similar container) for mixing the wings with teriyaki sauce

Directions:

1. If the wings are whole wings, cut each into 3 parts (drummette, wingette, and tip).

   

2. (Optional) In order for the wings to absorb the teriyaki sauce better, we can use the knife to lacerate the skin of the wings a little.

3. (Optional) Cook the wings in boiled water for a short while (around 2 minutes). Then dump the water away and clean the pot.

   

4. Put the wings into the bowl. Add the teriyaki sauce, the cooking wine and the grated ginger into the bowl. Stir the mixture. Then set aside.

   

5. Take a break for half an hour.

6. Put the pot on the stove. Turn up the stove to heat the pot.

7. Add the cooking oil and the sugar into the pot.

8. When the sugar melts, add the minced garlic into the pot. Then add the wings mixture as well. BE CAREFUL, hot oil drops may jump out of the pot and hit you! Stir all the stuff in the pot for 2 minutes.

   

9. Add the hot water and cover the pot. When it boils, turn down (NOT OFF) the stove. Stew for 15 minutes.

10. Remove the lid and turn up the fire to boil the water up. Keep stirring. When most of the water is gone, add the soy sauce and stir.

11. Turn off the stove and serve.

    

See also:

• Curry chicken