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Ingredients
- 12 chicken wings (3 lb.)
- 2 tbsp. oil
- 1 teaspoon grnd ginger
- 1/2 teaspoon grnd cinnamon
- 2 tbsp. white vinegar
- 1/2 teaspoon curry pwdr
- 1/8 teaspoon cayenne pepper
- 1 c. water
- 2 tbsp. soy sauce
- 1 tbsp. sugar
Directions
- Cut tips from wings and save for soup. Separate each wing at the remaining joint. Heat oil in large skillet; add in chicken wing pcs, 1/3 at a time, in a single layer. Brown on both sides, turning once. Remove to a bowl. Repeat with remaining pcs. Drain pan drippings into a c.. Return 2 Tbsp. to skillet.
- Add in ginger, cinnamon, curry and cayenne pepper to skillet. Cook 1 minute. Gradually stir in water, soy sauce and vinegar. Turn heat to medium. Cook 15 min. Add in chicken, turning to coat. Lower heat, cover and simmer 15 min. Remove cover; sprinkle with sugar. Turn heat to high. Stir constantly as sauce becomes a syrup and coats chicken. Serve hot over warm boiled rice. Garnish with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 743 | |
| Calories from Fat 514 | 69% |
| Total Fat 57.52g | 72% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 1.06g | |
| Cholesterol 145mg | 48% |
| Sodium 1953mg | 81% |
| Potassium 435mg | 12% |
| Total Carbs 18.35g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 13.39g | 9% |
| Protein 36.83g | 59% |
