China · Home-style
Red-Braised Chicken Wings
Chicken wings braised in soy, rock sugar and aromatics until the meat is tender and slips off the bone, finished glossy and scattered with sesame and spring onion.
Wings are one of the few cuts where scoring right down to the bone genuinely changes the result, because the braise seasons every layer rather than just the surface. Blanching them in wine and ginger first keeps the finished sauce clear instead of cloudy. The wings cook in under ten minutes once the water is in, so this is a fast dish despite the long list of steps, and it scales up easily when the table fills.
Ingredients
- fresh chicken wingsExact
- ginger slices10 g
- scallion lengths15 g
- garlic15 g
- bay leaves1 pieces
- star anise1 pieces
- dried chili5 g
- rock sugar15 g
- yellow wine or cooking wine35 ml
- light soy sauce15 ml
- dark soy sauce5 ml
- salt3 g
- white sugar2 g
- white pepper1 g
- sesame seeds3 g
- chopped spring onion5 g
- cooking oil5 ml
Directions
- 1
Wash the wings. Cut three scores in the thick parts and one on the underside so the sauce can penetrate.
- 2
If the wings are not very fresh, soak them in ginger water for 10 to 20 minutes after scoring.
- 3
Get 10 g ginger slices ready, three or four of them, and 15 g scallion lengths, two or three; crush 3 to 4 garlic cloves, about 15 g, with the flat of the knife rather than chopping them. Set out 1 bay leaf, 1 star anise pod and 2 dried chilies, which are optional.
- 4
Set the pan on the heat and add water to cover the wings. Put them in cold, add 20 ml yellow wine or cooking wine and 2 slices of ginger, about 5 g, bring to the boil over high heat and keep boiling for 2 to 3 minutes, skimming off the foam.
- 5
Lift out the wings and rinse them twice in warm water to remove every trace of scum, then drain.
- 6
In another pan, heat the pan and add 10 to 15 ml cooking oil.
- 7
When the oil is about half up to temperature, add 15 g rock sugar over high heat and let it melt completely, then turn to low heat and cook until it turns date-red; immediately add the drained wings and toss quickly for 1 to 2 minutes so each one takes the colour evenly.
- 8
Add 1 bay leaf, 1 star anise pod, 2 dried chilies if using, the remaining 2 slices of ginger, about 5 g, 15 g scallion lengths and the crushed garlic, and keep frying for 30 seconds until the aromatics are fragrant.
- 9
Pour 15 ml cooking wine or yellow wine and 15 ml light soy sauce down the side of the pan and stir-fry for 10 seconds.
- 10
Add warm water, around 50 to 60°C, just enough to come slightly over the wings.
- 11
Add 5 ml dark soy sauce, 3 g salt, 2 g white sugar and 1 g white pepper, and stir gently to combine.
- 12
Cover and cook over medium heat for 7 to 8 minutes.
- 13
Uncover and fish out the bay leaf, star anise, ginger, scallion and garlic.
- 14
Raise the heat and keep everything moving, reducing the sauce until it is thick, about 1 to 2 minutes.
- 15
Turn off the heat, plate the wings and pour the remaining glossy sauce over them.
- 16
Finish with 3 g sesame seeds and 5 g chopped spring onion.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.