Ingredients:
- 2 lbs (900g) chicken wings (tips removed and wings separated into drumettes and flats)
- 4 medium potatoes (peeled and cut into chunks)
- 4 green onions (chopped, including green parts)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish, optional)
Instructions:
1. Brown the Chicken Wings:
- Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chicken wings and season with salt and pepper. Brown the wings on all sides, about 5-7 minutes. You may need to do this in batches. Remove the wings from the pot and set aside.
2. Sauté Aromatics:
- In the same pot, add a bit more oil if needed.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
3. Prepare the Stew Base:
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the chicken broth, soy sauce, and brown sugar. Stir to combine.
- Return the browned chicken wings to the pot.
- Add the dried thyme and paprika. Bring to a simmer.
4. Simmer:
- Cover and simmer for 20 minutes, allowing the flavors to meld.
5. Add Potatoes:
- Add the potato chunks to the pot.
- Continue to simmer, covered, for an additional 20-25 minutes, or until the potatoes are tender and the chicken wings are fully cooked.
6. Finish:
- Stir in the chopped green onions.
- Adjust seasoning with salt and pepper to taste.
7. Serve:
- Garnish with chopped fresh parsley if desired.
- Serve hot, with the stewed chicken wings, potatoes, and green onions.
Enjoy this comforting and flavorful stewed chicken wings with potatoes and green onions!
