Makes: 28

14 whole chicken wings
1 tbsp cooking oil
3 small whole dried red chillies
6 slices ginger, each the size of a quarter, lightly crushed
2 green onions, halved
1 cinnamon stick
1/2 tsp toasted peppercorns
1 1/2 tsps cornstarch dissolved in 1 tbsp water

Marinade:
2 tbsps chicken broth
1 tbsp soy sauce
pinch of white pepper

Sauce:
1/2 cup chicken broth
2 tbsps dark soy sauce
1 tbsp Chinese rice wine or dry sherry
1 1/2 tbsps packed brown sugar

1. Remove tips from chicken wings; save for stock.
2. Cut wings apart at joint.
3. Combine marinade ingredients in a bowl. Add wings and stir to coat; let stand for 15 minutes.
4. Combine sauce ingredients in a small bowl.
5. Place a wok over high heat until hot.
6. Add oil and chillies, swirling to coat sides.
7. Add chicken; cook until chicken is browned on all sides, 3 to 4 minutes.
8. Add ginger, green onions, cinnamon stick, and peppercorns; stir-fry for 15 seconds.
9. Add sauce. Bring to a boil; reduce heat, cover, and simmer until wings are tender when pierced,
about 12 minutes.
10. Remove and discard chillies, ginger, green onions, and cinnamon stick.
11. Add cornstarch solution; cook, stirring, until sauce boils and thickens and wings are glazed.
12. Serve hot.

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