Title: Red-Cooked Chicken Wings
Categories: March 1993
Yield: 1 servings

2 c Chicken broth
1 c Water
1/2 c Soy sauce
1/4 c Medium-dry Sherry
1/4 c Firmly packed dark brown
-sugar
1 tb Rice vinegar
Two; (3-inch) cinnamon
; sticks
1 tb Star anise; crushed lightly
; with the flat side
; of a heavy knife
2 sl Fresh gingerroot; each about
-the size
; of a quarter,
; flattened with the
; flat side of a
; heavy knife
2 Scallions; flattened with
-the
; flat side of a
; heavy knife, plus
; 1/4 cup minced
; scallion
2 lb Chicken wings; (about 10)
Vegetable oil for
-deep-frying
1 ts Cornstarch dissolved in 1
-tablespoon
; water
Cooked rice as an
-accompaniment

In a large saucepan combine the broth, the water, the soy sauce, the
Sherry, the brown sugar, the vinegar, the cinnamon sticks, the star anise,
the gingerroot, and the flattened scallions, bring the liquid to a boil,
and simmer the mixture for 20 minutes. Cut off the wing tips, reserving
them for another use such as stock if desired, halve the wings at the
joint, and pat them dry. In a large deep fryer or large deep kettle heat 2
inches of the oil to 375F. on a deep-fat thermometer and in it fry the
wings, 5 pieces at a time, for 5 to 8 minutes, or until they are golden and
crisp. Transfer the wings with a slotted spoon as they are fried to paper
towels to drain and make sure the oil returns to 375F. before adding each
new batch. Add the wings to the soy-sauce mixture and braise them, covered,
over moderately low heat for 45 minutes. Stir the cornstarch mixture, stir
it into the braising liquid, and simmer the mixture for 1 minute, or until
it is thickened. Serve the wings with the sauce over the rice, sprin kle
with the minced scallion.

Serves 4 to 6.

Gourmet March 1993

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