I’ve been eating a lot of chix wings lately…yummie…
I marinate them in soy and hoisin sauce, then quickly stir fry them in a wok. After a few minutes I add 1/4 cup chicken broth and reduce the heat. I let them sit, covered, for about 10-15 minutes, then I crank up the heat and stir fry them a bit more with maybe a bit more hoisin sauce tossed in. If I’m feeling south orient or mid-eastern, I’ll add sesame seeds at this point, or maybe Tahini.
Mmm…Hold on, let me lick the sauce off my elbows…
I also do a hot sauce marinade or a BBQ sauce marinade along the same lines. I’d like a good Buffalo Wings type recipe, but I am limited on my supplies here.
Damn, dropped a wing on my keyboard. Forgive mme if annny keys stickkk.