Directions
Sticky Asian Wings
Details
- Prep Time:
12 min - Cook Time:
180 min - Ready Time:
3 hour, 12 min
Servings
Ingredients
- 2 pounds fresh free range organic chicken lips and drumettes
- Scallions to finish
- Sesame seeds to finish
Marinade:
- 1 cup light soy sauce
- ½ cup brown sugar
- ¼ cup miram or rice wine vinegar
- Teaspoon dark sesame oil
- 3 gloves of garlic minced
- Small chunk of fresh ginger grated
Directions
Make the marinade just combine all ingredients and blend for 20 seconds
Hot pan canola oil and now with no seasoning brown the chicken on both sides. Now add enough of the marinade to cover 1/3 of the chicken. Turn the heat down to min and cover with foil or a lid and cook for 2-3 hours rendering out all the fat in the chicken. (you can also cook in an oven at 275degrees) Check the levels of liquid to make sure it does not dry out or so add a little water if needed. Carefully turn the chicken every 20 min or so. Now when you can see that the fat has rendered out and basically the chicken has been cooking in its own fat take the foil off and turn the heat up a bit. Start to reduce the marinade until it gets to a slightly sticky sauce and the chicken has taken on a nice dark caramel color as you can see in my picture.
Remove from the pan and onto a paper towel to get any of the excess fat from the chicken and plate. Finish with some scallion and sesame seeds. This chicken is almost falling off the bone you can put the piece in your mouth and just pull the bone out it’s that tender with amazing salty sweet flavor. You will know that you have the marinade right when you get the saltiness first then the sweet.
Enjoy this one!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
