Chicken wings braised with soy sauce, cinnamon and star anise (Red-cooked chicken wings) from The Best of Gourmet 1994: Featuring the Flavors of China by Gourmet Magazine Editors

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Notes about this recipe

  • JKDLady on November 07, 2015

    I broiled them for about 6 min per side instead of deep-frying them. The recipe was good, but I thought the sauce needed to be thicker. I think I would use 1 T cornstarch instead of 1 t. We did enjoy the flavor. I served it with a lemon rice.

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