Cooked in a wok or in the oven, these caramelized wings are drizzled with chili oil and eaten with the fingers, and every bit of tender meat is sucked off the bone. Often served with rice and pickles.
Ingredients: (serves 2 to 4)
75 ml/5 tablespoons sugar
30 ml/2 tablespoons groundnut (peanut) oil
25 g/1 oz fresh root ginger, peeled and finely shredded or grated
12 chicken wings, split in two
Chili oil, for drizzling
Mixed pickled vegetables, to serve
Method:
1) To make a caramel sauce, gently heat the sugar with 60 ml/4 tablespoons water in a small, heavy pan until it turns golden, set aside.
2) Heat the oil in a wok or heavy pan. Add the ginger and stir-fry until fragrant. Add the chicken wings and toss them around the wok to brown.
3) Pour in the caramel sauce and make sure the chicken wings are coated in it. Reduce the heat, cover the wok or pan, and cook for about 30 minutes, until tender, and the sauce has caramelized.
4) Drizzle chili oil over the wings and serve from the wok or pan with mixed pickled vegetables.
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