Teriyaki Chicken Wings

Overview

Yesterday I made Teriyaki Seaweed Tofu, which was highly praised by Dabao. Let’s continue with the teriyaki today. Personally, I felt that the tofu tasted a bit sweet yesterday. Today I added some honey to the chicken wings. Even if it is a copycat, we should try our best to make it A-quality, right?!

Tags

• hot dishes
• home cooking
• children
• dinner with friends
• lunch
• chicken wing root
• garlic
• honey
• onions
• oyster sauce
• rice wine
• sugar
• ginger
• soy sauce

Ingredients

Steps

1. 1 Shred a large piece of ginger, dice 2 cloves of garlic, and cut green onions into sections.

   

2. 2 Use a knife to score the big end of the chicken wing on both sides of the bone to facilitate marinating.

   

3. 3 Add shredded ginger to the chicken wing roots, 2 tablespoons of soy sauce, 1 tablespoon of white wine, a little pepper and 1 tablespoon of honey, mix well, cover with plastic wrap and marinate for 2-4 hours. Turn over in the middle.

   

4. 4 Pour a little oil into the pan and when it is 50% hot, add the chicken wings.

   

5. 5 Fry over medium-low heat until one side is golden brown, flip over and add the shredded ginger from the marinated chicken wings. Fry until golden brown on both sides.

   

6. 6 Pour out most of the fat from the pot, add a spoonful of rice wine and stir-fry for a while. Add a large bowl of water, add a spoonful of oyster sauce, a spoonful of dark soy sauce, a spoonful of light soy sauce, and 2 teaspoons of sugar. Add scallions and garlic, cover the pot and simmer over low heat for 15 minutes. Flip the chicken wings halfway through.

   

7. 7 After fifteen minutes, if there is still a lot of juice, reduce the juice over high heat. Be careful not to make it too dry and leave some soup. Add a spoonful of honey and stir well and turn off the heat.

   

8. 8 Use chopsticks to pick out the chicken wing roots, remove the ingredients from the soup, and pour the soup over the chicken wing roots.