Japanese Sticky Chicken Wings and Salad

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:

• 1.5 kg chicken wings (cut off tips, make into drumettes)

• 2 Tbsp chopped ginger

• 4 dried chilies, sliced thin

• 2 whole star anise

• 2 tsp ground cinnamon

• 1/3 cup soy sauce

• 1/3 cup rice vinegar

• 2 Tbsp sugar

• 3 Tbsp honey

• 3 Tbsp oyster sauce

• 2 spring onions, sliced thin

• 2 Tbsp chopped garlic

For Salad:

• 2 cups thin-sliced cabbage

• 1 cup thin carrot strips

• 1 cup thin cucumber strips

• 1 nori sheet, sliced

• 2 cups rocket leaves

For Dressing:

• 2 Tbsp rice vinegar

• 2 Tbsp soy sauce

• 2 Tbsp white sugar

• 1 tsp chopped ginger

• 2 Tbsp oil

• 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.