Cook time: 25 mins
Yield: 2 to 3 serves
Ingredients:
- 670 gm chicken wings
- 3 cloves garlic, crushed
- 2 tsp shaoxing wine
- 1 tsp freshly grated ginger
- 2 tsp honey
- 2 Tbsp light soy sauce
- 2 large (about ¾ cup) orange juice
- 1 tsp raw sugar
- 2 to 3 strips orange zest, only orange part
- ⅛ tsp salt, or to taste, depending on the saltiness of soy sauce
- 1 tsp lemon juiced, depending on the sweetness of oranges
- Rinse chicken wings and wipe dry. Set aside.
- Heat oil in a frypan over medium high heat. Saute garlic. Add chicken wings. Pan fry until both sides are lightly brown, releasing some oil. Discard the excess oil, leaving about 1 tablespoon of oil in the fry pan. Sprinkle wine. Stir in grated ginger.
- Pour in light soy sauce, orange juice. Add sugar and orange strips. Cover and cook until the chicken wings are cooked through. Remove the lid. Continue to cook and reduce the sauce until thickened, about 25 minutes. Stir in honey. Remember to taste. If you're satisfied, it's done. If necessary, season with salt and lemon juice. Done. Serve hot.
- Use a fruit peeler or a sharp knife to peel the orange rind. Don’t use the white part anyway. It tastes bitter. The orange zest is to increase the fragrance of this dish.
- Chicken wings will release some water while cooking. By cooking with a lid, it will speed up the cooking process and get the chicken wings cooked through easily and quickly. Continue to cook without a lid on, as you want to reduce the sauce until about ¼ left. The sauce will become thickened and taste more delicious.
©2026 Christine's Recipes - https://en.christinesrecipes.com/
