- Black Bean Chicken Wings
Serves 4 as part of a multi-course meal
- 1 1/2 pounds chicken wings
- 1 tablespoon peanut or vegetable oil
- 1 scallion, chopped, plus extra chopped or shredded for garnish if desired
- 1 teaspoon minced garlic
- 1 teapoon minced ginger
- 1 1/2 tablespoons fermented black beans, rinse and mashed with a spoon, or Chinese black bean sauce
- 1 1/2 tablespoons soy sauce
- 1 cup chicken stock or water
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Pat the chicken wings dry with paper towels. Remove and discard the wing tips. Separate the wings and drummettes if desired.
- Heat a wok or large skillet over medium-high heat. Add the oil and swirl to coat the base. Carefully add the wings with tongs and and sear on one side until golden brown, about 2 minutes. Flip the wings and sear on the other side for another 1 to 2 minutes.
- Add the chopped scallions, garlic, and ginger and stir-fry until just aromatic, about 20 seconds. Add the black bean sauce, soy sauce, chicken stock, cayenne pepper, and black pepper. Cover with wok or pan with a lid and lower the heat to medium. Allow the chicken wings to simmer for 15 to 20 minutes, or until the liquid has reduced to a sauce thick enough to coat the back of a spoon.
- Transfer the wings to a serving dish, garnish with scallions if desired, and serve.