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Spicy Soy-Braised Wings
Braising these wings in a mixture of soy sauce and Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce gives them a unique black/burnt look and infuses them with Asian spices and the aromatic flavors of garlic, scorpion chili, cilantro and lime.
Ingredients:
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)
Instructions:
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.
Ingredients:
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)
Instructions:
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.