Soy-Braised Chicken Wings with Rock-Sugar Caramel

Use fresh, properly refrigerated wings. Score the thick part 3 times and the back 1 time so the flavor can get in. Do not use spoiled wings.

Put the wings in a pot, cover with cold water, and add 20 ml wine and 2 ginger slices (5 g). Bring to a boil over high heat, keep boiling 2–3 minutes, and skim off the foam.

Lift out the wings, rinse them 2 times in warm water to remove all the blood foam, and drain.

Heat 10–15 ml oil in another pot. When the oil reaches level 5 (medium) heat, add 15 g rock sugar and melt it over high heat; once it changes color, turn to low heat and stir until it is date-red.

Add the drained wings at once and stir-fry 1–2 minutes so each wing is evenly coated. Add the bay leaf, star anise, chilies, the other 2 ginger slices (5 g), 15 g scallion sections and the smashed garlic and stir-fry 30 seconds.

Drizzle 15 ml wine and 15 ml light soy sauce along the edge of the pot and stir-fry 10 seconds.

Add warm water (about 50–60°C) to just cover the wings, then 5 ml dark soy sauce, 3 g salt, 2 g sugar and 1 g pepper, and stir gently.

Cover and cook over medium heat for 7–8 minutes. Uncover and pick out the bay leaf, star anise, ginger, scallion and garlic.

Turn to high heat and keep stirring for 1–2 minutes until the sauce is thick. Check that the wings are cooked through (74°C, no pink at the bone).

Turn off the heat, plate the wings, pour the remaining sauce over, and sprinkle with 3 g sesame seeds and 5 g chopped scallion.