SPICY CHICKEN WINGS

Ingredients :

14 whole chicken wings
1 tbsp cooking oil
3 small whole dried red chillies
6 slices ginger, each the size of a quarter, lightly crushed
2 green onions, halved
1 cinnamon stick
½ tsp toasted peppercorns
1 ½ tsps cornstarch dissolved in 1 tbsp water

Marinade:
2 tbsps chicken broth
1 tbsp soy sauce
pinch of white pepper


Sauce:
½ cup chicken broth
2 tbsps dark soy sauce
1 tbsp Chinese rice wine or dry sherry
1 ½ tbsps packed brown sugar

Method :

Remove tips from chicken wings; save for stock. Cut wings apart at joint. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes. Combine sauce ingredients in a small bowl. Place a wok over high heat until hot. Add oil and chilies, swirling to coat sides. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,

about 12 minutes. Remove and discard chilies, ginger, green onions, and cinnamon stick. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed. Serve hot.