Dad’s Chicken Wings
Because the Mystery Project that I can’t talk about is taking so much out of me, I’m typing up an old Ponnay family recipe for you to enjoy. This is one of those dishes that Toby used to beg me to make. So I finally got it from the in-laws and discovered it’s a cinch and totally yummy!
8 to 10 chicken wings
2 scallion stalks
1/4 c. soy sauce (Chinese soy = never Kikoman. Ooops. I disobeyed this one.)
1/4 c. sherry (either straight sherry or a Chinese cooking wine like “Shao Xing Cooking Wine”)
l/2 c. water. 1-2 T. brown sugar
1/4 tsp.five spice (not in original recipe)
l. Chop off and discard bony tips of chicken wings; then cut each wing in two. (Mine came already cut up in the package) Cut scallions in 1 ” sections.
2. Place wings and scallions in a pan with soy sauce, sherry, water,sugar and five spice.. Bring to a boil; then simmer, covered, 30 minutes.
3. Uncover pan and simmer 15 min. more, stirring and basting frequently for uniform color. Refrigerate to chill if using as appetizers. We serve warm with rice and side dish of cucumbers sliced with cut up scallions and seasoned rice vinegar.
Serves 6-8 (except in our family–Serves 4 or 2 really really big eaters)
My mother-in-law informs me that the recipe is one they got from the Gloria Bley Miller’s “The Thousand Recipe Chinese Cookbook” It’s called “Red-Simmered Chicken Wings”. on Pg. 108.