Chicken wings with star anise and carrots

Created by Qi on July 20, 2016

2 pounds sectioned chicken wings
1/2 tablespoon paprika
2 tablespoons peanut oil, divided
1/2 tablespoon Kosher salt
1/4 teaspoon Freshly ground black pepper
1 onion, halved then sliced into 1/8-inch thick pieces
1/2 cup Chinese cooking wine
4 tablespoons soy sauce
5 star anise
1 cup water
4 medium size carrots, peeled and cut into sticks of 2 inches long and 1/4-inch by 1/4-inch thick.
1 tablespoon honey

Dry the chicken wings with paper towel, in a medium bowl, mix the wings with salt, pepper, paprika and 1 tablespoon of oil.
Heat a 12 inch skillet at medium-high for 2 minutes, add the rest of the peanut oil, swirl it around, and add the chicken wings, brown one side for 5 minutes, turn around and brown the other side for another 3 minutes.
Add sliced onion, stir and cook for 3 minutes. Pour in Chinese cooking wine and dissolve any brown bits at the bottom of the pan into the sauce, cook for 1 minute.
Add soy sauce, carrots, star anise and water into the pan, mix well. Try spread the chicken wings into one layer so each one is soaked into the cooking liquid half way.
After 2 minutes, when the sauce starts to boil, turn the heat to medium-low, cover and cook for 10 minutes. After 10 minutes, flip each chicken wing around (turn the lighter side down into the sauce) and cook for another 8 minutes.
Open the cover, turn the heat to high to reduce the sauce. Stir constantly, after about 3 minutes, the sauce should be thick enough. Add honey, more pepper if desired, and serve hot. The sauce is especially good to eat with rice.

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