Ingredients

• 2 pounds chicken wings
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon Chinese fermented black beans, rinsed and drained
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped peeled fresh ginger
• 1/8 teaspoon dried hot red-pepper flakes
• Special equipment: a well-seasoned 14-inch flat-bottomed wok with cover

Instructions

1. Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
2. Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
3. Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.