Sticky Spiced Chicken Wings
Source: Sunset Recipe Annual, 1995
Shared and MM by Judi M. Phelps
Makes 4 to 6 appetizer servings

1/4 cup rice wine
2 lb chicken wings; rinsed
2 star anise or 1/2 tsp crushed anise seed and 1 cinnamon stick (3 inches long)
2 tbsp dark soy sauce
1 tbsp sugar
1 green onion; end trimmed, cut into pieces

Place a wok, 12-inch frying pan, or 5- to 6-quart pan over high heat.

After 30 seconds, add wine and chicken. Stir until wine almost evaporates, 6 to 8 minutes.

Add 1 1/2 cups water and bring to a boil.

Add star anise and cinnamon; cover and simmer 8 minutes. Stir often.

Add soy sauce and sugar. Cover and simmer 10 minutes; stir occasionally.

Uncover and stir over high heat until sauce clings to wings, about 15 minutes.

Stir in onion, and with a slotted spoon, transfer wings to a platter; discard fat in pan.