CHICKEN WINGS WITH BLACK-BEAN SAUCE

Chicken Wings with Black-Bean Sauce image

Provided by Lillian Chou

Time 40m

Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings

Number Of Ingredients 11

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2 pounds chicken wings
1/2 cup reduced-sodium chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/8 teaspoon dried hot red-pepper flakes
a well-seasoned 14-inch flat-bottomed wok with cover

Steps:

Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.