A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It's arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken quarters glazed with the classic Chinese master sauce that I can't eat enough of. Sticky and fatty, the best versions of this dish emulsify the chicken fat into the sauce as it reduces. Think of it as a schmaltz version of beurre monté! I wish I could insist that you fly to Penang to enjoy the best version of this yummy concoction, but that would be lying.


    • 3 lbs chicken wings, wing tips removed and wings cut into 2 pieces
  • Spices
    • 2 tbsps fresh ginger, minced
    • 4 small dried red chiles
    • 2 whole star anise
    • 3 inch cinnamon stick
  • Sauce
    • cup soy sauce
    • cup sake
    • cup water
    • 3 tbsps oyster sauce
    • 3 tbsps mirin
    • 3 tbsps sugar
    • 2 scallions, thinly sliced
    • lime wedges


1. In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
2. Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.


Serve With Lime wedges.


Andrew Zimmern


6 servings




Asian : South East Asian : Malayasian