from my favourite cookbook, Charmaine Solomon's Complete Asian Cookbook
1kg chicken wings
2 tabs peanut oil
1/3 cup dark soy sauce
2 tabs honey
2 tabs chinese wine or dry sherry
1 clove garlic, crushed
1/2 tspn finely grated ginger
cut wings into 3, reserve tips for making stock
heat oil and fry wing pieces on high heat til lightly browned
add rest of ingredients, reduce heat to low, cover and simmer for 30 mins until wings are tender. stir frequently and make sure the glaze does not burn
serve warm or at room temperature, either with steamed rice or as an appetiser
i'm planning on doing these in a slow cooker for tonight just to make life easier ;)
we used to make this ALL the time about 15-20 years ago! but to be honest i'm not a fan of chicken wings so i haven't made them in a long long time!
2 comments:
do you fry them before the slow cooker part or do you just bung it all in the SC and let it to do theh whole job?
you could definitely just bung them in but i will probably fry them just for the flavour :) (depending on time, just sat down to update our to do list lol)
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