Empress Chicken Wings

• Gluten free

• Meat

  • 1 1/2 lbs Chicken wings

• Produce

  • 1 clove Garlic
  • 1 1/3 tbsp Ginger, fresh
  • 2 Green onions

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Brown sugar
  • 1/4 cup Cornstarch

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Liquids

  • 2/3 cup Water

Found on tasteandtellblog.com

Description

Ingredients

• 1½ lbs chicken wings, disjointed, tips discarded
• 3 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• ⅔ cup water
• 2 teaspoons brown sugar
• 2 green onions, sliced
• 1 teaspoon minced fresh ginger

Directions

• Combine the soy sauce, 1 tablespoon ginger and garlic in a large bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
• Place the cornstarch in a gallon size zip-top bag or large bowl. Remove the chicken wings from the marinade, reserving the marinade, and add the chicken to the cornstarch. Shake or toss to coat the chicken with the cornstarch.
• Heat the oil in a large skillet over medium heat. Add the chicken, working in batches if necessary to not crowd the pan, and brown on all sides. Remove the chicken to a plate. Drain the skillet. Place the skillet back on the burner and add the water, reserved marinade and brown sugar. Add the chicken back into the skillet and sprinkle with half of the green onions and the 1 teaspoon ginger. Cover and simmer for 5 minutes, or until the chicken is cooked through and tender. Toss the chicken in the sauce before serving. Serve topped with the remaining green onions.