Star Anise Wings Recipes

Steps:

• Prep the chicken by rinsing it, then cut the tip off, then separate the drummette (wing stick) from the middle wing (middle wing stick). You can use the tips if you like or discard.
• Add the ginger, star anise, cinnamon, garlic, sugar, and both soy sauces to your slow cooker. Give the mixture a stir.
• Place the wings in your slow cooker.
• Add water as you stir the wings around to get them settled into the liquid, add just enough water to cover the wings.
• Place the slow cooker on High setting 1 hour. Give the wings a quick stir then turn the cooker to Low setting and let cook for 2 hours. Sprinkle the chicken with the spring onion about 10 minutes before serving.
• Use a spoon to remove the chicken to a serving platter or bowl and spoon the sauce over the wings.
• Serve with rice or noodles, spoon sauce over the rice or noodles as desired. Enjoy.

Steps:

• Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
• Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Clean the chicken and sprinkle the entire bird, inside and out, with salt and pepper. Stuff the bird with the oranges, garlic, onions, celery, rosemary and thyme. Place the chicken on a rack in a roasting pan and bake for 20 minutes. If the chicken is browning too quickly, turn the oven down to 375 degrees F and cook until the internal temperature of the chicken is 165 degrees, about 1 hour 20 minutes.
• Remove the chicken from the oven, tent with foil and let rest 30 minutes. While the chicken is cooking, work on the garnishes.
• For the snow peas and carrots: Fill a large pot with water, season with salt and bring to a boil. Prepare an ice bath by placing ice cubes and water in a bowl. Set aside. Dump the snap peas into the boiling water and cook until al dente. Be sure to test the peas as they are cooking to prevent them from overcooking. Use a slotted spoon to remove the snow peas from the water and plunge into the ice bath. Remove from the ice when cool and reserve until service.
• Put the carrots, ginger, 1 teaspoon salt, 2 teaspoons butter and brown sugar in a saute pan and add water until the carrots are barely covered. The carrots should be in a single layer. Put on high heat and cook until all the water is nearly evaporated. Cover and set aside for service.
• For the star anise sauce: Combine the stock, soy sauce, anise seeds, honey, vinegar, sesame oil and thyme and reduce until the sauce coats the back of a spoon.
• Once the chicken has rested, carve the bird by removing the legs from the thighs and slicing the breasts in half. Pour any juices that have collected in the pan into the sauce and hold warm over low heat.
• To finish the snap peas, heat a saute pan over medium heat and add 1 tablespoon butter. Once it is bubbly, add the garlic and snap peas. Season with salt and pepper. To finish the carrots, gently reheat over medium heat and add the remaining 1 tablespoon butter to moisten.
• Once everything is hot, serve a piece of white and dark meat garnished with the carrots, snap peas and drizzled with the sauce.

Steps:

• 1. Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in the meaty part of each wing. Set aside while you prepare the marinade.2. Combine the soy sauces, rice wine, sugar, pepper, and Accent (if using) in a large nonreactive bowl and whisk until the sugar is dissolved. Add the star anise and cinnamon, then add the wings and turn to coat completely with the marinade. Cover and let marinate, in the refrigerator, for at least 8 and as long as 24 hours.3. Preheat the grill to high if using the rotisserie, medium-high if grilling directly on the grate. When ready to cook, set the rotisserie in place (if using). Remove the wings from the marinade.4. Rotisserie method: Thread each wing onto the spit, through the excess skin found at the joint. Grill the wings on the spit until the thicker wing sections are no longer pink near the bone, 20 to 30 minutes. Direct grill method: Oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until cooked as above, 12 to 16 minutes in all. For both methods: Brush the wings once or twice with sesame oil as they cook.5. Transfer the wings to a serving platter and serve immediately.Makes 12 whole wings or about 5 dozen pieces serves 4 to 6 as an appetizer

Steps:

• Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil.
• Add the chicken and cook for 6-7 minutes on each side or until cooked through.
• Add the greens to the pan and cook for 2 minutes or until tender.
• Place chicken and greens on serving plates and spoon over pan juices as sauce.
• Serve with steamed rice.