Steamed Chili Black-Bean Wings – Sybaritica

Steamed Chili Black-Bean Wings are marinated with a spicy sauce of chili and salted black beans, then steamed over an aromatic bed of celery.

Servings: 4 Dim Sum Servings

  • 12 chicken wings with drumettes removed use these for something else
  • 2 – 3 celery stalks sliced thinly into 2 ½ – 3-inch sticks
  • 1 tbsp. Lee Kum Kee Chili Black Bean Sauce
  • 1 tbsp. Sugar
  • 1 – 2 tbsp. Flour
  • 1 tbsp. Lemon Juice
  • 2 tbsp. Rice Wine
  • 1 tbsp. dark soy sauce
  • Freshly ground Black Pepper
  • 1 tsp. salt
  • Sprinkle the salt and a few grindings of pepper on the wings, rub this in well, then toss the wings in the lemon juice and let them sit for fifteen minutes or so.
  • Sprinkle the sugar evenly over the wings, rub this in as with the salt and pepper, and let sit again for another fifteen minutes.
  • Mix the flour into the wings a little at a time, rubbing it into the skin until no more can be absorbed. Shake off any excess, toss with the Chili Black Bean sauce and the Soy Sauce so all are coated evenly.
  • Divide the celery sticks at the bottom of four little steaming dishes, sprinkle about half the rice wine over the sticks and grind over a little pepper. Lay three wings attractively on top of each bed of celery and then sprinkle with the remaining wine.
  • Steam the wings for 30 – 40 minutes over high heat and serve while still piping hot.