Name: Chinese chicken wings
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.2 kilogram chicken wings; vegetable oil, for shallow-frying; 1 tablespoon peanut oil; 3 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), sliced finely; 2 fresh small red thai (serrano) chillies, sliced finely; 1 teaspoon chilli powder; 1 teaspoon freshly cracked black peppercorns; 2 tablespoon caster (superfine) sugar; 1/4 cup (60ml) chicken stock; 1/4 cup (60ml) salt-reduced soy sauce; 2 tablespoon each oyster sauce and plum sauce; 1 tablespoon rice vinegar; 1/4 teaspoon sesame oil; 2 teaspoon grated lime rind

Ingredients

1.2 kilogram chicken wings

vegetable oil, for shallow-frying

1 tablespoon peanut oil

3 clove garlic, crushed

2 centimetre piece fresh ginger (10g), sliced finely

2 fresh small red thai (serrano) chillies, sliced finely

1 teaspoon chilli powder

1 teaspoon freshly cracked black peppercorns

2 tablespoon caster (superfine) sugar

1/4 cup (60ml) chicken stock

1/4 cup (60ml) salt-reduced soy sauce

2 tablespoon each oyster sauce and plum sauce

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

2 teaspoon grated lime rind

Method

1.Remove and discard tips from wings. Cut remaining pieces into two sections at joint.

2.Place wings in large saucepan, cover with cold water; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Drain wings; pat dry with absorbent paper.

3.Heat vegetable oil in frying pan; shallow-fry wings, in batches, until browned. Drain on absorbent paper.

4.Heat peanut oil in wok; stir-fry garlic and ginger until fragrant. Add chilli, chilli powder, pepper and sugar; stir in stock, sauces, vinegar and sesame oil. Bring to the boil; add wings, cook, stirring, about 3 minutes or until chicken is glazed and heated through. Serve sprinkled with rind.

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