Chicken Wings with Black-Bean Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings. Ingredients:
2 pounds chicken wings |
1/2 cup reduced-sodium chicken broth |
2 teaspoons soy sauce |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 tablespoons peanut or vegetable oil |
1 tablespoon chinese fermented black beans, rinsed and drained |
1 tablespoon finely chopped garlic |
2 teaspoons finely chopped peeled fresh ginger |
1/8 teaspoon dried hot red-pepper flakes |
Directions:
1. Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
2. Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
3. Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.
4. Cooks' note: Wings can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a wok over high heat, stirring occasionally.
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