Japanese Soy Chicken Wings

Asian, Japanese
Soy Chicken Wings

The salty taste of thickened soy sauce on chicken wings is a treat. The method here is to reduce the soy sauce gradually to a syrup while keeping the chicken wings whole, creating a lovely mahogany finish. An excellent side dish is Thai-Style Slaw, all served with steamed white rice.
2 teaspoons peanut or other vegetable oil
2 tablespoons ginger, thinly julienned
2 pounds chicken wings
2/3 cup basic soy sauce (low sodium is acceptable, tamari preferred)
1 tablespoon high-quality sweet soy sauce (optional - otherwise use basic soy)
1 Put wok on high heat and add oil.

2 Add ginger to oil and stir-fry until fragrant, about 30 seconds.

3 Add chicken wings. Stir for a few minutes and turn heat to medium-low. Every minute or so turn the wings and add a tablespoon of soy until all used up. Cook until thickened. About 12 minutes.

4 Turn heat to low, stir with dollops of high quality sweet soy sauce. Cook for 10 minutes, stirring and turning every few minutes. The sauce should be thick, syrupy, mahogany in color, and the wings cooked through.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE Proportioning soy sauce to the recipe is key. You can make this entirely with standard soy sauce for extreme saltiness. This recipe finishes with sweet thickened soy sauce - Kecap Manis is the best. Regarding service portions, one pound of chicken wings is about 8 to10 pieces. If serving other dishes figure two wings per person. As a solo dish, 4 to 5 serves one person. However, in starving artist mode I've eaten the whole dish so I wouldn't have to eat for a while and could just make art.

A note on using old-fashioned iron-ware. Inspect for signs of rust spots. Never cook with rust on a wok or utensils. Clean with steel-wool pad, wash, then wipe down with cooking oil. Rust fowls flavor and prevents you from wanting to cook the same dish again.

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