Braised Wings with Lemon and Chiles
How to make Braised Wings with Lemon and Chiles recipe
Serves 4 as an entrée or 6 to 12 as an appetizer
Ingredients
24 chicken wings
3 tablespoons flavorless cooking oil
2 cloves garlic, minced
2 tablespoons minced ginger
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup chicken broth
6 tablespoons sugar
2 tablespoons thin soy sauce
2 teaspoons Asian chile sauce or your favorite hot sauce
½ teaspoon salt
Method:
Cut of the wing tips and save them for making stock. Cut the wings in half through the joint. Place a deep 12-inch pan over medium-low heat.
Add the oil and the chicken wings. Cook until the wings brown, about 6 minutes. Add the garlic and ginger and cook 1 minute more.
Meanwhile, combine all the remaining ingredients in a bowl and pour over the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes.
Stir occasionally. Once the chicken is cooked through, bring to a low boil and continue cooking until nearly all the sauce evaporates and forms a glaze around the wings. The wings can be made up to 1 day in advance, reheated, and served.
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| Braised Wings with Lemon and Chiles |
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