Chef Andrew Zimmern’s “One-Pot Sticky Wings”

Recipe: One-Pot Sticky Wings by Andrew Zimmern from Munchies, Late-Night Meals from the World’s Best Chefs, J.J. Goode and Helen Hollyman, Ten-Speed Press.

This recipe taken from the Munchies cookbook features recipes from various celebrity/famous chefs.  It’s a simple recipe featuring mainly Asian ingredients, cooked in one pot for a flavorful and easy dish!



3 lbs Chicken Wings (if not separted then when cutting them please remove the tips)

2 tablespoon minced fresh ginger, or 2 tablespoon ginger powder

4 dried chiles de arbol (find it in the Latin food aisle)

2 whole star anise (in the spice aisle or baking aisle)

1 3-inch cinnamon stick

1/3 cup sake (Japanese liquor – if you can’t find it you can try dry sherry, but you should be able to find this at most major market chains)

1/3 cup soy sauce

3 tablespoons oyster sauce

3 tablespoons mirin (Japanese cooking wine, should be in the Asian section)

3 tablespoons sugar

2 scallions for garnish

Lime slices for garnish




In a large non stick pan or preferably a Dutch pan if you have one, heat the pan on medium high heat.  Once the pan is hot enough put the chicken wings in and cook until browned on all sides.  Recipe states this should be 8 minutes.


Put the heat down to medium low and put the dry ingredients in: ginger, star anise, chile de arbors, and cinnamon.  Stir together with the chicken for about a minute to wake up the aroma.  Then go ahead and add all the other ingredients except scallions and lime into the pot.  Make sure everything is mixed and raise the heat, bringing to a simmer.  Let it simmer for 10 minutes.


After the 10 minutes take off the lid and increase the heat to a high boil.   Stir it often and cook for 8 minutes the recipe states, until it becomes a thick glaze which coats the chicken.

Garnish with scallions and lime wedges and enjoy!


***Our views***

A = Personally I thought that the recipe had too much oyster sauce, I think I would put half, and maybe add a little extra sugar.  I also thought it should have had garlic in it.

J = I thought it was perfect, delicious, didn’t need anything.


But one thing to note:

It took us wayyyyy more than 8 minutes to get the sauce to thicken at the end.  It took more than 20 minutes for us, so please be sure to cook it down until it glazes.

For the cooking video of this recipe please search WishfulGourmets on YouTube.  Happy Eating!


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