Andrew Zimmern’s Sweet & Spicy Chicken Wings


  • 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
  • 3 dried red chiles
  • One 3-inch cinnamon stick
  • 2 whole star anise
  • 1/4 cup rock sugar
  • 2 tablespoons fresh ginger, minced
  • 3 scallions, thinly sliced, plus more for garnish
  • 3 tablespoons mirin
  • 1/3 cup sake
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 3 tablespoons oyster sauce


In a large skillet (or in batches), brown the chicken wings over medium heat, turning once, until golden, about 8 minutes. Add the chiles, cinnamon stick, star anise, rock sugar, ginger and scallions, and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the mirin, sake, soy sauce, water and oyster sauce and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes. Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 10 to 12 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.