The Chinese version of chicken wings--braised to the point where the meat falls off the bone and melts in your mouth! Try this Asian fusion edition; you will not be disappointed.
18 mid-joint chicken wings
salt & pepper
1/4 cup Shaoxing cooking wine
1/2 cup soy sauce
1/2 cup maple syrup
8 cardamom pods
4 star anise
4 cups vegetable stock
2 teaspoons cornstarch
1/4 cup coriander; chopped
1 tablespoon toasted sesame seeds
Heat a drizzle of olive oil in a large nonstick pan over high heat. When hot, add chicken wings and sear until golden brown, about 4 minutes per side--season with salt and pepper.
Deglaze the pan with Shaoxing cooking wine. Then, add soy sauce and maple syrup to the pan and simmer. Meanwhile, crush cardamom pods and place into a tea bag with the star anise; add to the pan. Add 2 cups of vegetable stock, cover, and bring to a simmer. Then, reduce the heat to medium-low and braise for 2 hours. Check the pan every 30 minutes and add additional vegetable stock as needed to keep the pan from drying and burning.
When finished braising, remove chicken wings from the pan. In a bowl, mix cornstarch with 2 tablespoons of water; add to the pan and cook to thicken the sauce. Add coriander and sesame seeds. Then, add chicken wings and toss to coat.