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Prepare a bowl; add salt, cooking wine and half of the ginger slices to marinade the chicken wings for about 10 minutes.
Heat up ½ tablespoon vegetable oil and Sauté the wings until both the skin of both sides become golden-brown.
Move the chicken wings out and leave the oil in the wok. Add ginger and garlic slices to stir-fry until we can smell the aroma. Then add star anise and cinnamon and Sichuan peppercorn to continue stir-fry about 2 minutes.
Return the chicken wings; add light soy sauce and dark soy sauce. Fry for 1 minute.
Add enough water to begin simmer process around 15 minutes?stirring occasionally.
Add sugar in and use high fire to cook for another 5 minutes, making the sauce to thick gravy.
Transfer the chicken wings to the plate and sprinkle some chopped spring onion before serving.