Braised soy chicken wings

(serves 4)

I'm surprised that i haven't blogged about this Cheng family favourite before as it was one of mum's staple dishes when we were growing up. After making it again the other day i can totally understand why, braising it is a great way of skimping on the marinade time but still getting juicy scrumptious wings! The sauce is just the basic Chinese ingredients for marinade, it's so quick and requires no prep ~ perfect for a backup dinner option!

Prep time: 5 min
Cooking time: 10-15 min

Ingredients
1kg chicken wings
salt
1 tsp chopped garlic (1-2 cloves)
oil

Sauce
1/4 C soy sauce
1 tsp salt
2 tsp sugar
1 tsp corn flour
2 T water

Method
1. Lightly salt the chicken wings and let sit for 5-10 minutes.
2. Heat the wok on medium heat with 1/2 T oil. Add the garlic, then add the chicken wings and toss to sear the outside for 3 minutes.
3. Combine the sauce in a separate bowl, then add to the wok. Toss the wings to coat in sauce, then cover and simmer for 6-8 minutes.

4. Check to see the wings are cooked by piercing with a fork. If the liquid runs clear, then the wings are done! Serve warm, with rice and veg.