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Add a photoServings: 4
Ingredients
- 10 x Chicken wings, (up to 12)
- 1 slc Fresh ginger Vegetable oil for frying wings
- 3 Tbsp. Oyster sauce *, up to 4
- 2 Tbsp. Soy sauce
- 1 Tbsp. Dry sherry
- 1/2 tsp Sugar
- 1 c. Water
Directions
- Divide chicken wings into 2 pcs by separating the large joint from the v-shaped piece.
- In a wok or possibly large skillet, add in ginger slice and sufficient oil to cover bottom of pan and heat till warm. Brown the wings (cook half at a time so as not to overcrowd skillet).
- Pour out excess oil and throw away ginger slice. Add in all other ingredients to wok or possibly skillet, cover and simmer 10 min. Remove lid and cook another 10-15 min, or possibly till wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce.
- *Available at many supermarkets and at Oriental and specialty food shops.
- of these particular recipes nor tested any of them in our test kitchen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 106 | |
| Calories from Fat 57 | 54% |
| Total Fat 6.29g | 8% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.07g | |
| Cholesterol 30mg | 10% |
| Sodium 851mg | 35% |
| Potassium 91mg | 3% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.96g | 1% |
| Protein 7.88g | 13% |
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Comments
November 5, 2015Love the implement of oyster sauce, I like that it's the star of this wing recipe, I would add some lime juice and zest to brighten the flavor profile.
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