These succulent braised chicken wings are a Chinese classic! Since these wings can be made ahead of time in large quantities, they serve as a perfect make-ahead snack or pair with steamed jasmine rice for a handy take-to-work lunch.
1.5 lbs mid joint chicken wings; patted dry
8 pieces fresh ginger
1/4 cup Shaoxing cooking wine
8 whole star anise
1/4 cup brown sugar
1/2 cup soy sauce
2 cups chicken stock
2 teaspoons cornstarch
4 teaspoons cold water
5 sprigs coriander; thinly sliced
Coat a large non-stick pan with olive oil and heat over medium-high heat.
When hot, sear chicken wings until golden brown, about 5 minutes per side.
Push the chicken wings to the side of the pan, add ginger, and cook until fragrant, about 1 minute.
Add the cooking wine to deglaze the pan and quickly add brown sugar and star anise following.
When the amount of steam has reduced, add soy sauce and chicken stock. Turn heat to high and cover until boiling. Then, reduce heat to medium and continue simmering covered for an additional 30 minutes.
Combine cornstarch with cold water to make a cornstarch slurry. Make sure it is free of any lumps. Remove chicken wings from pan and add the slurry to the pan. Cook on medium-high until sauce starts to reduce and thicken, about 5 minutes.
Add wings back into the pan. Coat with sauce and cook shortly to reheat. Garnish with coriander and sesame seeds before serving.