Heat wok and add oil. When oil is hot, add garlic ,ginger, green
onions and red pepper flakes. Fry for about 15-20 seconds, stirring
and being careful to not burn garlic.
Next, add wings and cook for few minutes until light brown.
Also it is important during this part of cooking cycle to make
sure wings get coated with garlic, ginger, red pepper flakes
and green onion.
Next, pour rice wine over wings and stir them for 1-2 minutes
before adding the brown sugar/soy sauce mixture. Stir for about
1 minute to ensure wings are evenly coated.
Turn down fire a little, cover wok and simmer wings for about
20 minutes, removing lid and stirring every three minutes or
so. It is VERY IMPORTANT to make sure that when you stir, the
wings on the bottom of the wok are stirred to the top so that
the sauce flavor will be evenly distributed.
At the end of the 20 minutes simmering cycle , remove lid from
wok and turn up heat a little bit. Stir wings every minute or
so. Cook wings until they have glazed appearance (about 5 to
Serve with white rice.
NOTE: Any extra sauce leftover in wok can be spooned over rice.
You could also probably make whole chicken wings (use about
12-13 and lengthen simmering time maybe 10-15 minutes to allow
flavors to penetrate meaty part of wing).
Posted by liz at Recipe Goldmine May 26, 2001
Source: Cookin' Dad - Member posted 04-16-2001 05:55 AM