When I was trying to find a recipe for chicken wings for a cookout, I came across this Andrew Zimmern recipe for Asian one pot sticky wings. The chicken wings are browned first, then cooked through in a sauce consisting of soy sauce, mirin, oyster sauce, and sake. This combination of mirin, sake, and soy sauce is what triggered my memory of the Momofuku wing recipe, but it is much shorter, and easier, and yielded a result that was very comparable.

I made the wings at the cookout, but becuase I was so busy, I never got a taste of the wings. I originally got boneless chicken thighs for the Yosenabe recipe, but last minute, I decided to make the chicken thighs version of the sticky chicken wing recipe, so I can finally taste them!

The recipe is very easy and fast. First you saute the chicken thighs in a pan until browned on both sides.

Julienned ginger, Chinese cinnamon stick, dried chilies, and star anise are added to the pan with the chicken. Then a sauce composed of mirin, light soy sauce, sake, oyster sauce, and sugar is added to the chicken.

The chicken is cooked at medium heat until the sauce is reduced to a thick and sticky consistency.

The chicken is plated, and sprinkled with chopped green onions.

One-Pot Sticky Chicken Wing Recipe: http://www.foodandwine.com/recipes/one-pot-sticky-chicken-wings