Soy Sauce Braised Chicken Wings
Chicken wings slow-braised in dark soy, Shaoxing wine, and rock sugar until lacquered and sticky, a Cantonese home classic and American Chinese restaurant staple.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove tips from 700g chicken wings, halve at joints. Lightly crush 6 garlic cloves. Slice 6 ginger slices (12g). Measure 5 tbsp dark soy, 3 tbsp light soy, 1/4 cup Shaoxing wine, 40g rock sugar, and 300ml water. Finely slice 2 spring onion stalks. Have 2 star anise ready.
Sear
Heat 2 tbsp oil in a large wide pan over medium-high heat. Add chicken wings skin-side down, sear 4–5 minutes until golden. Flip, sear 2–3 minutes more. Remove excess fat from pan.
Bloom
Add garlic, ginger, and star anise to pan, stir 30 seconds until fragrant.
Braise
Pour in both soy sauces, Shaoxing wine, rock sugar, and water. Bring to boil, skim foam. Cover, reduce to medium-low, braise 18–20 minutes turning halfway, until wings are cooked through and sauce thickens.
Reduce
Remove lid, increase heat to medium. Reduce sauce 4–5 minutes, turning wings frequently, until deeply lacquered and sticky.
Plate
Scatter sesame seeds and spring onion over wings and serve immediately over 400g steamed jasmine rice.
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