![Ginger-Orange Chicken Wings](https://cdn.statically.io/img/www.foodandwine.com/thmb/ZvD3u9hK4pJweCyL92bVYOljHoM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Ginger-Orange-Chicken-Wings-FT-MAG-RECIPE-0424-7884a3a06ecf4bffb1248ddbd0ef15bc.jpg)
Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Making deliciously sticky-sweet and zesty chicken wings doesn’t require deep-frying or fanciful cooking. Here, the process is all about layering flavors. Award-winning cookbook author Andrea Nguyen first simmers these Chinese-style wings with rice wine, lots of ginger, and citrus peel, and then she cooks them further in a mixture of soy sauce, molasses, and brown sugar that bubbles and thickens into a deliciously pungent and sticky sauce that coats each wing.
Notes from the Food & Wine Test Kitchen
For a more subtle ginger flavor, peel the ginger skin before slicing. For a brighter pop of spicy ginger flavor, do not peel the skin.
Suggested pairing
Pair these wings with a tropical-fruited Gewürztraminer, such as Terlan Tradition Alto Adige.
Ingredients
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1/4 cup Shaoxing wine
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2 pounds chicken wing drumettes and flats
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2 cups very hot water
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1 (3-inch) piece fresh ginger, thinly sliced crosswise on a mandoline (about 1/2 cup)
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6 orange peel strips (from 1 orange)
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1 whole star anise
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2 tablespoons Chinese light soy sauce (such as Pearl River Bridge Golden Label)
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2 tablespoons molasses
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1 tablespoon dark brown sugar
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2 teaspoons Chinese dark soy sauce (such as Pearl River Bridge)
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3/4 teaspoon kosher salt
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1/4 cup chopped scallions, plus more for garnish
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Orange wedges, for serving
Directions
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Heat a large wok or deep skillet over high. When pan is hot (test by sprinkling a few drops of wine into pan — it should evaporate within seconds), add wine and chicken wings. Immediately stir to coat chicken in evaporating wine. Cook until most of the wine has evaporated, about 30 seconds. Add 2 cups hot water, ginger, orange peel, and star anise. Cover and bring to a boil over high; reduce heat to medium, and vigorously simmer, stirring occasionally, 10 minutes.
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Stir in light soy sauce, molasses, brown sugar, dark soy sauce, and salt. Cover and cook over medium, stirring occasionally, until liquid has reduced to about 1 cup and the tip of a paring knife inserted into a chicken wing flat meets little resistance, 15 to 18 minutes.
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Uncover pan, increase heat to high, and cook, stirring constantly, until chicken is coated in a thick, glossy, mahogany-colored sauce, 5 to 7 minutes. (Some of the sugary sauce will darken and stick to the sides of the pan.) Remove from heat, and stir in scallions. Transfer wings to a serving plate. Let rest 5 minutes. Garnish with additional scallions, and serve with orange wedges.
Originally appeared in Food & Wine magazine, May 2024