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Ginger soy chicken wings

Ginger soy chicken wings
Mel Melcon / Los Angeles Times

Dear SOS: I just love the ginger soy chicken wings from Beacon restaurant. A friend and I meet there often, and each time we swear we are going to try something different on the menu -- but the wings are ... Read more

Total time: About 1 hour | Serves 4 to 6 appetizer portions

Soy-ginger glaze

  • 1/2 cup chicken broth
  • 1/3 cup mirin
  • 1/4 cup sake
  • 1/4 cup plus 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3/4 teaspoon finely chopped ginger

Step 1Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.

Step 2Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.

Chicken wings and assembly

  • Vegetable oil for frying
  • 12 whole chicken wings (about 2 pounds), separated at the joints and wing tips removed (save for stock or another use)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1 cup soy-ginger glaze
  • 1/2 tablespoon butter
  • 2 teaspoons toasted sesame seeds for garnish

Step 1Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees.

Step 2Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack.

Step 3When all the wings are fried, heat a wok or heavy saute pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze.

Step 4Remove from the heat and toss the wings with the sesame seeds. Serve immediately.

Note: Adapted from Beacon restaurant.


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