Chicken Wings in Black Bean Sauce

I love the funky savoriness of Chinese fermented black beans (douchi). I also love chicken wings. No big surprise then that I love them together. Rather than packaged, loose black beans (which need to be swirled in water and drained several times), for convenience I use the Master brand of fermented black beans bottled in oil. I find other prepared black bean sauces sometimes too salty and add other ingredients, including garlic, whose portions I’d rather control myself.

Chicken Wings in Black Bean Sauce

  • Servings: 2-3
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2 tbsp. vegetable oil
3 tbsp. fermented black bean sauce (preferably Master brand), drained of excess oil
23 c. minced green onion, divided
1 tbsp. minced garlic
2 tbsp. minced ginger
2 lb. chicken wings, cut into 2 pieces, tips discarded, fat trimmed
23 c. low-sodium chicken broth
1 tbsp. sugar 
1 tbsp. soy sauce
4 small seeded and minced chili pepper (optional)
14 c. dry sherry
14 c. minced cilantro

Heat wok over high heat until very hot and add oil. Add black beans, 13 cup of the green onions, ginger, and garlic and stir-fry mixture for 30 seconds.

Add chicken wings and stir-fry mixture for 2 minutes.

Stir in broth, soy sauce, sugar, sherry, and chili peppers (if using), bring liquid to boil, and simmer mixture, covered, stirring occasionally, for 30 minutes.

Preheat oven to 400°F. Reduce liquid in wok, uncovered, over medium heat, stirring occasionally, until sauce is reduced (about 14 cup) and starts to sizzle but not scorch, about 10-15 minutes more. Remove pan from heat. Toss wings in reduced sauce until coated.

Transfer wings to cookie sheet, lined with aluminum foil and fitted with wire rack, and bake wings until golden brown, about 10 minutes.

Transfer wings to platter and sprinkle them with remaining 13 cup green onions and cilantro.


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