Spicy Chicken Wings

If I ever printed the recipe for our Indonesian Chicken Wings, not only would I be summarily shot, but I guarantee a Six Spice Cafe would immediately open within two blocks.

Anyway, try this easy and interesting take on the delicious little appendages. The heat level is entirely up to you! An excellent appetizer — make multiples for a party.

Jerry Weinberg

Spicy Chicken Wings

Print Rate
Course: Appetizer, Side Dish


  • 12-15 chicken wings (large)
  • 2-8 Thai Bird chilies
  • 2 Tablespoons fish sauce ("Squid" brand)
  • ¼ cup dry sherry
  • 2 Tablespoons honey (dark, or molasses)
  • 2 star anise
  • ½ teaspoon salt
  • 1 inch cinnamon stick
  • ½ teaspoon black pepper


  • Sever the wing tips and save them in your stock-making container in the freezer.
  • Carefully using a cleaver or sharp paring knife, feel your way around the joint of the rest of the wing, and cut the two apart.
  • Put parts in a wok—no oil—add the sherry. Cook medium hot till no wine remains. Add 1 1/4 cups water, cover and cook for ten minutes. Add star anise, cinnamon, hot peppers—the amount your friends will like. Cover and cook about 5 more minutes. Add fish sauce, honey or molasses, salt.
  • Simmer covered about 20-25 minutes, uncovering and stirring from time to time. (If wings appear to be sticking at bottom, use a wooden stirrer to lift them gently from bottom. Add a little water as needed. Careful not to tear wings up Finished chicken should be nicely dark and rich. Should serve six or seven wing-lovers.

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