Honey Soy Sauce Wings
Cook Time
60
mins
Calories
394
Serving Size
5
Carbs
12.2
Fat
13.5
Protein
53.4
Photo by:
MyEdibleMomories
description
Sauce Sauce Sauce
ingredients
- 2 lbs. chicken wings (wingettes only) – approx 24 pieces
- 1 medium onion, sliced into strips
- 3 cloves garlic, minced
- 1 tsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice wine
- 1 tbsp cornstarch
- several good dashes of black pepper
- 2 tbsp honey
- vegetable oil as needed for pan-frying
directions
1. Mix together the light and dark soy sauce, the oyster sauce, rice wine, cornstarch, and black pepper in a large bowl, stirring to dissolve the cornstarch. Rinse off your wings and add them to the marinade, giving them a good toss to coat everything. Let wings marinate at room temperature for 30 minutes, mixing occasionally.
2. Saute sliced onions and garlic in a pan over medium heat with 1/2 tbsp of vegetable oil, until they are soft. Remove from pan and set aside.
3. When wings are done marinating, add enough oil to just barely cover the bottom of your skillet and allow to heat up. Gently lay out enough chicken wings to cover the skillet (I was able to fit about 8-10 each time), and be careful because they will inevitably cause the oil to splatter while they pan-fry. Flip them after a few minutes, and pan-fry the other side, until both sides are nicely golden. Set the batch aside and continue to pan-fry the rest of your wings.
4. When all the wings have been pan-fried, add them all back into the skillet along with the onions and garlic. Pour in any leftover marinade that you might have. Cover pan and allow to cook for an additional 10 minutes, until the juices run clear when you pierce the wing meat.
5. Turn down the heat and drizzle honey on top of the wings, tossing well to coat evenly. Taste and adjust sweetness as necessary. Serve with rice and enjoy!
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