John Myers
Ingredients for 4 servings:
- 1 kg chicken wings
- 600 ml soy sauce, sweet
- 400 ml water
- 100 ml vinegar, dark
- 30 g ginger root, peeled and sliced
- 6 small red chili peppers
- 10 g chicken stock powder
- 50 g sugar
- Oil for frying
- 4 tbsp chicken broth from cooking the wings
- 4 tbsp rice wine (Arak Masak)
- 6 tbsp tomato ketchup
- 2 tbsp honey
- 2 tsp cornstarch
- 4 drops of Tabasco if you want it hotter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
Served here with a standard sauce that brings out the spicy flavor of the wings.
Wash the chicken wings thoroughly and remove any quills. Drain. Prepare the marinade and bring to a boil. Add the chicken wings and simmer over low heat for about 40 minutes. Turn carefully a few times. Remove the chicken wings and drain. Strain the soy sauce into a clean bottle. It can be reused as seasoned soy sauce. Mix the sauce ingredients well and bring to a boil briefly. Just before serving, fry the chicken wings in batches (about 4-6 pieces) in very hot oil for about 1-2 minutes until crispy. Drain the oil on a paper towel, then place the finished chicken wings on serving plates, brush with the above sauce, and serve immediately.
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