Sand ginger oyster sauce seared chicken wings
Souped Up Recipes · ♥ 1.6K likes · 21K views · 6 min video
Read about wings in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g chicken wings
- 30–45 g fresh sand ginger
- 5 whole shallots
If using dried sand ginger slices, lightly toast them and grind to a fine powder before using.
- ¼ tsp salt
- ¼ tsp white pepper powder
- 1 tbsp soy sauce
- 5 cloves garlic
- 5 whole scallions
Add salt, white pepper, soy sauce, sand ginger (or 1 tsp sand ginger powder), the garlic and the scallion whites, reserving the greens; add the oil to bind. Massage the wings for 5 minutes.
- 1 tbsp cooking oil
Cut the aromatics roughly so they do not burn as quickly during searing. Marinate in the fridge at least 30 minutes.
Heat the wok on high until smoking hot; add a generous amount of oil and swirl to coat.
- oil
Pick most of the aromatics off the wings and add the wings in one layer; turn to medium or medium-low and sear undisturbed until golden brown, rotating the wok for even browning.
Push the wings gently: properly seared, they release from the wok on their own; if they stick, give them more time. Flip.
Add the remaining aromatics from the marinade and the halved shallots; cook while the second side sears, rotating the wok. Add shallots earlier for soft rather than crispy.
Adding aromatics and shallots
- 2½ tbsp oyster sauce
Once both sides are charred, pour off some oil. Add the oyster sauce and the cooking wine down the side of the wok and stir to deglaze the bottom.