Ginger-Sesame Chicken Wings With Everlasting Scallions

• 2 pounds chicken wings
• 1/4 cup Asian sesame oil
• 1/8 cup soy sauce
• 4 quarter sized slices of fresh, peeled ginger
• 1/3 teaspoon ground white pepper
• 1 teaspoon sugar
• 1 tablespoon canola oil
• 6 scallions, greens only, cut into 2 inch pieces on the diagonal

1. Combine sesame oil, soy sauce, ginger, white pepper and sugar in a mixing bowl.
2. Add chicken wings to the sauce and marinate for 30 minutes.
3. Heat canola oil in a skillet over medium heat. With tongs, remove wings from marinade and place into heated pan. Allow to brown for a few minutes on each side.
4. When wings are browned, add 1 1/4 cups water and the marinade, bring to a simmer, and then lower heat and cover skillet. Stir occasionally so that the chicken skin remains intact. Cook for a minimum of 20 minutes, until the chicken starts to fall off the bone. When half of the sauce has reduced, turn off heat, add scallions and allow them to wilt.
5. Serve hot, over steamed white rice, with a side of stir-fried greens. Drizzle sauce over wings and rice. Also great cold for a picnic.

chicken, asian sesame oil, soy sauce, ginger, ground white pepper, sugar, canola oil, scallions

Taken from food52.com/recipes/27975-ginger-sesame-chicken-wings-with-everlasting-scallions (may not work)