Braised Chicken Wings | Red Cooked Chicken Wings Chinese Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats while being more accessible.

star anise

🥗Healthier: five spice powder

💰Cheaper: cinnamon

Five spice powder captures similar aromatic qualities.

Cut and discard the tip of each chicken wing.

Cut each wing into two pieces through the joint.

In a bowl, marinate the chicken wings with dark soy sauce, light soy sauce, Shaoxing rice wine, brown sugar, and a little salt and pepper.

Mix everything well and marinate for at least one hour or overnight in the fridge.

When ready to cook, drain the chicken wings and reserve the marinade.

Finely chop the spring onion, keeping the green parts separate for garnishing later.

Finely chop the ginger.

Pour a generous amount of cooking oil into a large frying pan or wok.

On high heat, fry the chicken wings for 2-3 minutes until nicely browned, frying in batches if necessary.

Retain one tablespoon of cooking oil and discard the rest.

Return the reserved oil to the pan and reheat on medium heat, frying the ginger and spring onion for about one minute.

Return the chicken wings to the pan and add the reserved marinade and about 100-150 milliliters of chicken stock and 2 tablespoons of Hoisin sauce.

Mix everything together and fry for a minute or two.

Bring the liquid to a boil, then reduce the heat to low or medium.

Cover and braise for 15-20 minutes, or until the wings become tender.

Leave the pan uncovered, turn up the heat, and bring the liquid to a boil until it evaporates, leaving a sticky coating on the wings.

Garnish the braised chicken wings with the reserved spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens