This chicken wing recipe is one of my favorites. And as the very first recipe post on Spice the Plate, I couldn’t think of a better dish to share with you guys.
Instead of granulated sugar, I used crystal sugar for this dish. It is a very common type of sugar widely used for Chinese cooking, some people like to call it Chinese rock sugar. (Crystal sugar can be easily found in most Asian grocery stores.) The difference between crystal sugar and granulated sugar is that crystal sugar is slightly less sweet in taste. So feel free to substitute it with granulated sugar.
Below is a step-by- step demonstration of how I made this dish with pictures. Note: If you are not familiar with some of the sauces, spices or seasonings that I used in the recipes, here is a resource page called that I have created to help provide you with these information.
- Fill a large pot with 4 cups of cold water, add the chicken wings and bring to boil over high heat , keep boiling for about 2 minutes until the chicken wings have changed color.
- Keep the boiled water for later use, fish out and rinse the chicken wings under cold water, drain well and set aside.
- Put the chicken wings into a skillet pan, add vegetable oil, ginger, green onion and pan fry the chicken wings for about 5 minutes over medium heat, stir occasionally.
- Add soy sauce, dark soy sauce and stir fry for about 1- 2 minutes.
- Pour in the boiled water from step 2 into the pan and add star anises, turn the heat up to high, when the water starts to boil again, turn the heat back to medium.
- Add the crystal sugar and stir slowly to help the sugar melt faster.
- Simmering over median heat with lid off until the sauce has thickened and almost vanished as shown in the the second-last picture of the image demonstration above.
- Top with chopped green onions and serve.
2.The use of boiled water in step 5 could help keep the chicken wings tender compared to using cold water.