Active Time

　　25 min

　　Total Time

　　40 min

　　Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

　　

Ingredients

Makes 4 (main course) or 6 (hors d'oeuvres) servings

　　2 pounds chicken wings

　　1/2 cup reduced-sodium chicken broth

　　2 teaspoons soy sauce

　　2 teaspoons cornstarch

　　1 teaspoon sugar

　　2 tablespoons peanut or vegetable oil

　　1 tablespoon Chinese fermented black beans, rinsed and drained

　　1 tablespoon finely chopped garlic

　　2 teaspoons finely chopped peeled fresh ginger

　　1/8 teaspoon dried hot red-pepper flakes

　　

Special Equipment

a well-seasoned 14-inch flat-bottomed wok with cover

　　

Step 1

Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.

　　

Step 2

Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.

　　

Step 3

Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

　　Cooks' Note

　　Wings can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a wok over high heat, stirring occasionally.