Photo courtesy of Stephanie Meyer
Would you believe us if we told you that the sauciest, most delicious wings you'll ever taste can come together in just one pot? RECIPE: Sriracha Wings With Wasabi Aioli Don’t take our word for it. Simply ask Andrew Zimmern, also known as the mastermind behind these sticky, finger-licking-good, one-pot chicken wings. And thankfully, he’s happily dishing out his beloved recipe. While the chef is best recognized for savoring adventurous cuisine on "Bizarre Foods," Zimmern also has a flair for whipping up familiar, comforting entrees — and his take on game-day grub is perfect for taking your wings to the next level. "A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang," explains Zimmern. "It’s arguably the single greatest street-food stroll in the world." "Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can’t get enough of," he adds. "Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces." RECIPE: Game Day Korean-Style Chicken Wings The result? Tender yet fiery wings loaded with spices and a touch of sweetness to complement the heat. All made in one pot, these sticky chicken wings are dangerously addicting, all thanks to their bold, tempting flavor. Wash it down with a cold one and you’ve got one of the best game-day meals ever.
The Secret to Andrew Zimmern's One-Pot Sticky Chicken Wings
- 3 lbs. chicken wings, wing tips removed and wings cut into 2 pieces (drumettes and wingettes)
- 2 Tbsps. minced fresh ginger
- 4 small dried red chiles
- 2 whole star anise
- One 3-inch cinnamon stick
- ⅓ cup soy sauce
- ⅓ cup sake
- 3 Tbsps. oyster sauce
- 3 Tbsps. mirin
- 3 Tbsps. sugar
- ⅓ cup water
- 2 scallions, thinly sliced
- Lime wedges (for serving)
- In a wide non-stick pot or a very large skillet, cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
- Add the soy sauce, sake, oyster sauce, mirin, sugar and ⅓ cup of water, and bring to a simmer over moderate heat. Cover and simmer for 10 minutes.
- Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes.
- Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve with lime wedges.