Garlic Chicken Wing Stir-Fry

1.Pat the chicken wings dry with paper towels and season lightly with salt and black pepper.

2.In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, water, and cornstarch until smooth; set aside.

3.Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the chicken wings in a single layer and stir-fry for 6-8 minutes, turning occasionally, until the wings are golden brown and cooked through. Remove wings from the wok and set aside.

5.In the same wok, add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

6.Add the sliced red and yellow bell peppers, julienned carrot, and snap peas. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.

7.Return the chicken wings to the wok with the vegetables. Pour the prepared sauce over the mixture and toss everything together to coat evenly.

8.Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and glazes the wings and vegetables.

9.Turn off the heat and drizzle with toasted sesame oil. Add sliced green onions and red pepper flakes if using, tossing gently to combine.

10.Taste and adjust seasoning with additional salt if needed. Serve immediately, ideally with steamed jasmine rice or noodles.