Sweet, savory, and done in less than 30 mins! It’s good on it’s own as a snack, over rice, or as a dish for a 3 + 1 meal. Minimal preparation is an added bonus! The sauce caramelized and thickens, so you do have to check every now and then especially if you are using a wider pot. I made these in a saucepan. That way the sauce will not dry out or burn. Turn the chicken every now and then to get a nice even coating.
Ingredients (Serves 3)
- 9 chicken mid wings
- salt and pepper to taste
- 1 clove garlic, minced*
- 3 tbsp dark soy sauce*
- 1 tbsp Chinese cooking wine*
- 2 tbsp honey*
- 1/2 tsp chilli powder (optional)
- 1 tbsp canola oil
- 1 tbsp chopped spring onions for garnishing
Season chicken with salt, pepper, and chilli powder.
Add all the ingredients marked * in a small bowl.
Heat oil in saucepan over med-high heat.
Place chicken skin side down.
Brown chicken on both sides.
Add the sauce, and bring to boil.
Toss chicken to coat in sauce.
Lower heat, and let it simmer for 15 mins.
Garnish with chopped spring onions and serve.