Wing Theory
Crispy Skillet Chicken Wings Glazed with Brown Sugar–Soy Reduction
40 minutes
Serves 4
AppetizerAmericanDairy-freeNut-freeShellfish-free
Herb's take
Is there anything more American-bar-food than sticky, sweet-savory wings? Here you'll pan-sear wings for crispiness, then toss them in a brown sugar–soy glaze that would make even the messiest fingers proud.
Ingredients
Yield
4
Instructions
- 01Pat the chicken wings dry with paper towels and season them all over with black pepper.
- 02Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add vegetable oil and swirl to coat.
- 03Arrange half the wings in a single layer and sear until deep golden brown and crisp, about 4 to 5 minutes per side. Repeat with the remaining wings. Transfer all wings to a plate.
- 04Reduce heat to medium. Add garlic and ginger to the same skillet and stir for 30 seconds until fragrant, scraping up any browned bits.
- 05Pour in soy sauce and add brown sugar. Stir, scraping up any sticky fond on the bottom. Cook until the sauce bubbles and starts to thicken, 2 to 3 minutes.
- 06Return all chicken wings to the skillet. Toss to coat in the sauce and cook, turning occasionally, until the glaze is sticky and clings to the wings, about 4 minutes.
- 07Remove skillet from heat. Sprinkle with scallions and toasted sesame seeds all over the wings. Toss or turn wings to mix.
- 08Transfer wings to a serving platter and spoon any extra glaze over. Serve immediately while sticky and hot.
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