Travel Reference
In-Depth Information
28
28
Crispy Chicken Wings
with Sweet and Sour Sauce
CHICKEN WINGS
In a stockpot, place chicken wings and enough water to
barely cover. Simmer over low heat until tender, about
1 hour.
2 pounds chicken wings, without
drumette
SAUCE
2 tablespoons dark sesame oil
1 tablespoon chopped, fresh
ginger
When cooked, let the wings cool in the liquid. Drain
off the resulting stock to a large bowl and remove any
fat that rises to the top. Strain stock through a fine sieve
and reserve for the sweet and sour sauce.
1 tablespoon chopped garlic
¼ cup orange juice concentrate
¾ cup rice vinegar
¼ cup dry sherry wine
1 pint chicken stock (reserved
from wings)
Trim away the wing tip, excess skin, and cartilage from
either end of the wing to expose and loosen the bone.
Carefully remove all of the bone for a completely bone-
less chicken wing.
1 tablespoon cornstarch
1 tablespoon cold water
GARNISH
1 tablespoon black sesame seeds
SAUCE
Heat a large saucepan over medium heat. Add sesame
oil and warm. Then add all ingredients through
chicken stock and bring to a boil.
½ cup minced scallions
Whisk cornstarch into cold water, to make a slurry.
Once the sauce comes to a boil, add the slurry, stirring
constantly, and return to a boil. Remove from heat
when thick enough to coat the back of a spoon. Adjust
final consistency with additional stock as needed.
