This savory and addictive dish was inspired by two sources: First, a recent trip to our favorite dim sum place in town, where we absolutely fell in love with the spicy chili-and-five-spice seasoned chicken feet that were served there. Second, a wonderful recipe for Spicy Garlic Coal-Black Wings, posted by our friends Brian and Marilyn at Hot Sauce Daily (www.hotsaucedaily.com). This recipe takes inspirations from both of those places, but adds a twist, courtesy of our award-winning Chairman Meow’s Revenge: Scorpion Pepper Sauce, which delivers both spice and plenty of flavorful aromatics (like garlic, cilantro and lime) to the mix. While simple to do, the recipe takes a little time to put together; thankfully, most of the steps can be done ahead of time.
Here’s what we did:
1 lb. chicken wings, spit into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired spice level)
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)
In a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce.
Add chicken wings and toss to coat well.
Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings in mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.
After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.
Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.
Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.
Return wings to pot and toss well with reduced sauce until well coated on all sides.
(Note: All the steps to this point can be done a day ahead if desired. Just keep everything in the pot until you’re ready to proceed.)
Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.
Sprinkle sesame seeds over the wings and serve.