Andrew Zimmern shares his go-to Super Bowl chicken wing recipe

Photo: Meghan Kotz

Cook Time:35 min

Prep Time:5 min

Total Time:40 min

Servings: 4


3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

3 dried red chiles

One 3-inch cinnamon stick

2 whole star anise

1/4 cup rock sugar

2 tablespoons fresh ginger, minced

3 scallions, thinly sliced, plus more for garnish

3 tablespoons mirin

1/3 cup sake

1/3 cup soy sauce

1/3 cup water

3 tablespoons oyster sauce


In a large skillet (or in batches), brown the chicken wings over medium heat, turning once, until golden, about 8 minutes.

Add the chiles, cinnamon stick, star anise, rock sugar, ginger and scallions, and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the mirin, sake, soy sauce, water and oyster sauce and bring to a simmer over medium-low heat. Cover and simmer for 10 minutes.

Uncover and cook over medium-high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 10 to 12 minutes. Discard the chiles, star anise and cinnamon.

Transfer the chicken wings to a platter, scatter the scallions on top and serve.