Ginger-scallion chicken wings
Add some zing to your next order of Greensbury's organic free-range chicken wings! You'll love this sweet and spicy sauce.
2lbs chicken wings
2 cloves garlic
1 piece of ginger
1 bunch of green onions
1/4 cup vegetable oil
2 tbsp. sugar
2 tbsp. soy sauce
1/4 cup rice wine
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper, to taste
Rinse the chicken wings and pat dry. Cut wings into three segments, set aside.
Peel and slice 2 large cloves of garlic.
Peel and grate 1-inch by 1-inch piece of fresh ginger.
Wash the green onions; remove tips and chop into 2-inch segments. Set aside both white and green parts.
Heat 1/2 cup of vegetable oil in a wok over medium-high heat. Add sugar. The sugar will have a clumpy appearance and then caramelize into a brown viscous liquid within the hot oil.
Add chicken wings and coat them with the oil and caramelized sugar. Brown wings for 2-3 minutes, fold the wings into the oil using tongs. Fold in garlic, ginger, green onions.
Add soy sauce, rice wine, and crushed red pepper. Toss the wings and cover the wok with lid. Turn heat to low, cook for 25 minutes.
Uncover the wok and toss wings. Add salt and pepper to taste. Serve with white rice.
Adapted from LuckyPeach.