Sort ingredients
richstwrt
QR Code
Listen
Pdf
In a large bowl, combine garlic, oyster sauce, honey, soy sauce, Shaoxing wine, brown sugar, chicken bouillon, ginger, paprika, turmeric, and black pepper.
Pat the chicken wings dry with paper towels, add them to the bowl, and toss until evenly coated.
Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Preheat a griddle or large skillet over medium-high heat and add a thin layer of cooking oil.
Arrange the wings in a single layer, reserving the extra marinade, and sear for 2–3 minutes on each side.
Reduce the heat to medium-low, pour the reserved marinade over the wings, and cook for another 5–6 minutes per side until the sauce thickens into a glaze.
Move the wings to the center of the griddle, add ¼ cup of water, cover with a cooking dome, and steam for 4–5 minutes or until the wings are cooked through.
Remove the cover, transfer the wings to a serving plate, and garnish with sesame seeds and sliced green onions before serving.