January 23, 2017 Ralph Smith 0Comment

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Photo courtesy of Stephanie Meyer

By FOX News Magazine

| January 20, 2017
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

Cooking Method:
Total Time:
40 minutes
6 servings


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve with lime wedges.