This is a messy dish to eat, but so yummy. Serve it with plain rice and maybe some steamed veggies to make a meal, or alone as an appetizer or party food.
15 chicken wings, trimmed into pieces
1/3 cup soy sauce (I use the reduced sodium version)
3 tablespoons honey
3/4 cup warm water
4 to 6 cloves minced garlic
2 teaspoons minced fresh ginger
2 tablespoons vegetable or canola oil
1/4 to 1/2 teaspoon hot sauce (optional, or add more if you like the heat!)
Whisk the soy, water, and honey in a small bowl until the honey is completely dissolved. (Warm water helps the honey dissolve faster.)
Put a large frying pan (or a wok if you have one) on medium-high heat and add the oil. When the oil is hot, add the garlic and ginger and cook for about 15 seconds. Add the wings and cook, stirring frequently, until the chicken skin starts to brown.
Pour in the bowl of liquids and the hot sauce, and turn the heat down to medium-low. Cover and cook roughly 30 minutes, or until the meat on the wings has cooked through. Stir occasionally.
When the chicken is cooked, you’ll want to reduce the sauce down to a glaze. Turn the heat back up to high and cook until the sauce has thickened down to a glaze. You’ll want to stir frequently to make sure nothing burns.
Get a pile of napkins out, serve, and enjoy!
Notes & Substitutions:
- Powdered garlic and ginger are not good substitutes for fresh. You can skip the ginger entirely if you don’t have fresh, but don’t try substituting powered garlic for the real thing in this dish. It will taste like crap.
- We often buy whole wings and trim them down to component pieces to save money. The inedible wing tips can be saved and frozen, they are fantastic for making chicken stock.