Name: Chicken Wings with Black-Bean Sauce
Cook time: 25 min
Total time: 40 min
Yield: Makes 4 (main course) or 6 (hors d'oeuvres) servings
Ingredients: 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; a well-seasoned 14-inch flat-bottomed wok with cover

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.

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.

Recipe notes

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Kung Pao Chicken

The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Kimchi Gim Bugak (Fried Seaweed Chips)

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.