Coated with a signature reddish-brown soy sauce concoction, these popular Cantonese-style wings are sticky sweet & savory. Just delicious!
Total Time
1hr 30min
5.0
1 Rating
Author: Huang Kitchen
Servings:
2
Ingredients
•
3
cloves
Garlic
, crushed
•
1
Tbsp
Cooking Oil
Chicken Wings
•
5
Chicken Wings
•
1
Tbsp
Salt
•
1
Tbsp
Water
•
1
piece
Fresh Ginger
, peeled, sliced
•
1
Star Anise
•
1/2
Cinnamon Stick
•
1
tsp
Chinese Five Spice Powder
•
2
stalks
Spring Onions
•
1
Tbsp
Shaoxing Cooking Wine
Marinade
•
2
Tbsp
Light Soy Sauce
•
1
Tbsp
Dark Soy Sauce
•
2
Tbsp
Granulated Sugar
Cooking Instructions
1.
Place Chicken Wings (5) in a large bowl. Add Salt (1 Tbsp) and Water (1 Tbsp). Soak the chicken wings in the water for 10 minutes
2.
Rinse the chicken wings over running water. Drain well, pat dry, and cut the chicken wings into 2 parts, the drumette and the wingette with tip.
3.
Then, using a skewer or a fork, prick some holes on the chicken wings. When done, transfer into a large bowl and add in Shaoxing Cooking Wine (1 Tbsp), Light Soy Sauce (2 Tbsp), Dark Soy Sauce (1 Tbsp), and Granulated Sugar (2 Tbsp). Mix well.
4.
Cover with cling wrap and set aside to marinate for at least 1 hour or overnight.
5.
Heat up Cooking Oil (1 Tbsp) over medium-high heat. Saute Fresh Ginger (1 piece) to infuse the oil with ginger flavor. Add in the marinated chicken wings (skin side down) to sear for 1 minute.
6.
Flip them over to the other side and sear for another 1 minute till both sides are brown.
7.
Next, add in a balance of the marinade and water just enough to cover the wings. Cover and bring the liquid to a boil.
8.
Once boiling, add in the Spring Onions (2 stalks), Star Anise (1), Cinnamon Stick (1/2), Garlic (3 cloves), and Chinese Five Spice Powder (1 tsp). Cover and turn heat to medium. Let the chicken wings braise for another 15 minutes.
9.
After 15 minutes, remove the cover. Bring the heat up to high for a few minutes till the sauce is reduced. Swirl around to cook the wings till the sauce is thickened and becomes sticky and coat all the chicken wings making them glossy.
10.
Transfer to a serving plate, garnish and enjoy.
Author's Notes
Yields 3 servings.
Try to use a premium quality light soy sauce. This can really enhance the flavor and give the chicken wings the signature reddish-brown color.
Dark soy sauce is used for coloration rather than taste. Do not use too much dark soy sauce as it can ruin the beautiful red color.
Nutrition Per Serving
CALORIES
689
FAT
41.1 g
PROTEIN
57.2 g
CARBS
22.4 g
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