Three-Cup Chicken Wings

1. Prep

Preheat your oven to 350°F (175°C). Prepare the chicken wings by patting them dry with paper towels. Slice the ginger, scallions, and garlic, and measure out all other ingredients so they are ready to add to the dish.

2. Sear Chicken

Heat avocado oil in a heavy-bottomed, oven-proof pot over medium-high heat. Add the chicken wings and brown them on all sides, about 5-6 minutes per side. The wings should have a slight golden crust. Remove the wings and set them aside.

3. Sweat Aromatics

Lower the heat to medium, and in the same pot, add the ginger, scallions, garlic, and dried chilis. Cook, stirring occasionally, until the aromatics are soft and fragrant, about 2 minutes.

4. Deglaze

Pour in the shaoxing wine, scrape any fond off of the bottom and let it reduce nearly all the way

5. Add Cooking Liquid

Pour in the water, soy sauce, and sprinkle in the sugar, stirring to combine. Bring the mixture to a simmer, allowing the sugar to dissolve, about 1-2 minutes.

6. Braise Chicken

Return the chicken wings to the pot, tossing them in the sauce to coat. Bring the pot to a low simmer and transfer it to the preheated oven. Braise the chicken for about 20-30 minutes, or until the meat is tender and cooked through.

7. Finishing Ingredients

Remove the pot from the oven. If the sauce is too thin, you can simmer it on the stove for a few additional minutes to reduce and thicken. Toss in the Thai basil leaves and stir until they wilt and infuse their flavor into the sauce. Plate the chicken topped with the sliced scallions. The sauce should be fairly reduced by the time you serve it, coating each wing in an intensely seasoned sauce.