GLAZED CHILI GINGER CHICKEN WINGS
Ingredients:
1.2kg chicken wings (2 lb+2 oz)
vegetable oil for shallow frying
1 tablespoon peanut oil
3 cloves garlic, crushed
2cm (3/4 inch) piece fresh ginger, peeled, sliced
4 small fresh red chiles, sliced
1 teaspoon chili powder
1 teaspoon freshly cracked black peppercorns
2 tablespoons sugar
1/4 cup chicken stock
1/4 cup salt reduced soy sauce
2 tablespoons oyster sauce
2 tablespoons plum sauce
1 tablespoon rice vinegar
2 teaspoon grated lime rind
1/4 teaspoon sesame oil
Remove and discard tips from wings. Cut remaining pieces
into 2 sections at joint. Place wings in large pan, cover with cold
water, bring to boil, simmer, uncovered, 3 minutes. Drain wings,
pat dry on absorbent paper.
Shallow fry wings in batches in hot vegetable oil until browned;
drain on absorbent paper.
Heat peanut oil in wok or pan; add garlic and ginger, stir fry until
fragrant, add chiles, chili powder, pepper and sugar. Stir in stock,
sauces , vinegar, rind and sesame oil. Bring to the boil, add wings,
cook, stirring, a few minutes or until wings are glazed and heated
through.
Makes about 28
B-man 