Asian Braised Chicken Wings

How to make Asian Braised Chicken Wings Recipe - This is a rich-tasting tomato-based sauce. We have tested this recipe with equally good results using numerous brands of tomato and pasta sauces. As a variation, try boiling the sauce until it thickens, then cool it to room temperature and use it as a marinade for wings before they are roasted in the oven or grilled on the barbecue. Excellent!

Serves 4 as an entrée or 6 to 12 as an appetizer

Ingredients:
24 chicken wings
2 green onions, ends trimmed, chopped
2 cups chicken broth
1 cup tomato or pasta sauce
½ cup dry sherry or Chinese rice wine
¼ cup hoisin sauce
¼ cup thin soy sauce
¼ cup oyster sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chile sauce
3 tablespoons flavorless cooking oil
2 tablespoons minced garlic
2 tablespoons minced ginger

Method:
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the green onions, chicken broth, tomato sauce, dry sherry, hoisin sauce, soy sauce, oyster sauce, sesame oil, and chile sauce.

Place a deep 12-inch pan over medium heat.

Heat the oil, then add the garlic and ginger. When hot, add the tomato mixture. Bring the liquid to a low boil. Add the wings. Cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.