Japanese Sticky Chicken Wings and Salad… Crispy, sticky chicken wings burst with sweet soy and ginger flavors from slow cooking. Paired with a crunchy salad of cabbage, carrots, cucumber, rocket, and nori. Tangy dressing ties it all together for a fun Japanese meal. Easy to make, kids love the sticky bites! (50 words)
Serving: 4
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4
Ingredients
For Chicken:
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1.5 kg chicken wings (cut off tips, make into drumettes)
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2 Tbsp chopped ginger
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4 dried chilies, sliced thin
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2 whole star anise
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2 tsp ground cinnamon
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1/3 cup soy sauce
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1/3 cup rice vinegar
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2 Tbsp sugar
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3 Tbsp honey
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3 Tbsp oyster sauce
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2 spring onions, sliced thin
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2 Tbsp chopped garlic
For Salad:
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2 cups thin-sliced cabbage
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1 cup thin carrot strips
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1 cup thin cucumber strips
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1 nori sheet, sliced
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2 cups rocket leaves
For Dressing:
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2 Tbsp rice vinegar
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2 Tbsp soy sauce
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2 Tbsp white sugar
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1 tsp chopped ginger
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2 Tbsp oil
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1 Tbsp tomato sauce
Japanese Sticky Chicken Wings: Instructions
Chicken Steps:
Mix all the marinade stuff together. Pour it over chicken wings. Cook on low heat for 3 hours. Take off the lid. Cook on high for 1 more hour to make the sauce thick and sticky.
Dressing Steps:
Put all dressing items in a bowl. Stir until sugar melts. Pour over salad stuff. Toss gently to mix.