Chinese “3 Cup” Chicken Wings

Start by patting chicken dry. If using chicken wings, cut each wing at the joint where the drumette and wingette meet, so you have 2 pieces. If using drumettes and wingettes, you’re good to go.

Put the sesame oil, ginger, and garlic into your wok over medium heat. Let the aromatics infuse the oil for a couple of minutes.

Add the chicken wings to the wok all in one layer. Sear the chicken until golden brown on both sides. Then add cooking wine, dark soy sauce, and regular soy sauce.

Stir and cover the wok. Simmer over medium heat for about 10 minutes to cook the chicken through.
Remove the cover and turn up the heat to rapidly reduce the sauce for a few minutes until it clings to the chicken and gives it a rich, dark color. Make sure to stir the chicken during this process to prevent burning.

Throw in the Thai basil and scallions and stir-fry everything together for another couple minutes until the basil and scallions are wilted.

Plate it up and serve!