Ingredients
4
4 servings
- •4 tablespoons low-sodium soy sauce
- •2 jalapeno peppers, seeded and sliced
- •3 cloves fresh garlic, minced
- •1 pound chicken wings
- •2 tablespoons vegetable oil
- •1 ½ cups water
- •3 bay leaves
- •1 teaspoon whole peppercorns
- •2 tablespoons white vinegar
- •1 teaspoon white sugar, or to taste
- •¼ teaspoon fine salt, or to taste
Instructions
- Whisk soy sauce, jalapeno peppers, and garlic together in a large glass or ceramic bowl. Add chicken wings and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
- Remove chicken wings from the marinade and shake off excess. Reserve marinade.
- Heat oil in a large saucepan over medium heat. Place chicken wings in the hot oil and pan-fry for 2 minutes per side. Slowly pour in reserved marinade (including garlic) and water. Bring to a boil. Add bay leaves and peppercorns and simmer until chicken is tender, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir in vinegar and cook for 5 minutes. Stir again and season with sugar and salt to taste. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 162
- Carbohydrate: 4g
- Fat: 12g
- Fiber: 1g
- Protein: 9g
- Sugar: 1g
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