Skillet Garlic Chicken Wings

Instructions

1. 1

   Dry the wings and mix the sauce

   Pat the wings dry, especially around the joints, and season them with the black pepper. Stir the light soy sauce, oyster sauce, Shaoxing wine, sugar, and water or stock together in a small bowl. Keep the garlic and cornstarch mixture separate.

2. 2

   Brown the wings

   Heat a wide skillet over medium-high heat and add the oil. Lay the wings in one layer and cook for 5 to 6 minutes, turning once, until the skin has golden patches. Brown in two batches if necessary, then return all the wings to the skillet.

3. 3

   Add the aromatics and simmer

   Lower the heat to medium. Add the ginger and scallion whites and stir for 30 seconds. Add the garlic and stir for another 20 to 30 seconds, just until fragrant. Pour in the sauce, bring it to a simmer, cover, and cook for 8 to 10 minutes, turning the wings halfway through.

4. 4

   Thicken the sauce

   Uncover and check the thickest wing away from the bone; it must reach at least 165°F (74°C). If needed, simmer a few minutes longer. Stir the cornstarch mixture again and add it to the bubbling sauce. Turn the wings for 1 to 2 minutes, until the sauce lightly coats them but still flows onto the plate. Sprinkle with the scallion greens and serve with rice.