Red-Braised Chicken Wings
Red-braised chicken wings are a homestyle dish that pairs well with rice, savory and fresh with a hint of sweetness, and glossy reddish in color. Rich in protein, moderately difficult, with an estimated total time of about 40 minutes.
Ingredients and Tools
- Fresh chicken wings (prefer mid-joint wings for more tender meat)
- Ginger slices (prefer fresh ginger for better odor removal)
- Scallion segments (prefer the white part of scallion for a stronger aroma)
- Garlic
- Bay leaf
- Star anise
- Dried chili (optional, omit if you don't eat spicy)
- Rock sugar
- Huangjiu or cooking wine (choose one; Huangjiu has a richer flavor)
- Light soy sauce
- Dark soy sauce
- Salt
- White sugar
- White pepper powder (recommended; milder spiciness)
- White sesame seeds (toasted)
- Chopped scallions (for garnish)
Measurements
- Fresh chicken wings 500g (about 8-10 pieces, each wing about 50-60g)
- Ginger slices 4-5 slices (about 10g, slice thickness about 2mm)
- Scallion segments 2-3 segments (about 15g, each segment about 3cm long)
- Garlic 3-4 cloves (about 15g)
- Bay leaf 1 piece
- Star anise 1 piece
- Dried chili 2 pieces (optional, about 5g, omit if you don't eat spicy)
- Rock sugar 15g (granulated rock sugar)
- Huangjiu or cooking wine 35ml
- Light soy sauce 15ml
- Dark soy sauce 5ml
- Salt 3g
- White sugar 2g
- White pepper powder 1g
- White sesame seeds 3g
- Chopped scallions 5g
- Cooking oil 10-15ml
Steps
- Wash the chicken wings. Use a knife to score three cuts on the thick side of each wing, and make one cut on the back to help the flavor penetrate.
- If the chicken wings are not fresh, after scoring, soak them in ginger water for 10-20 minutes.
- Prepare 10g ginger slices (3-4 slices) and 15g scallion segments (2-3 segments); lightly smash 3-4 garlic cloves (about 15g) with the side of a knife (no need to mince); set aside 1 bay leaf, 1 star anise, and 2 dried chilies (optional).
- Set a pot over high heat and add enough water to cover all the wings. Add the prepared wings to cold water, add 20ml Huangjiu or cooking wine and 2 slices of ginger (about 5g), bring to a boil over high heat, then keep at a boil for 2-3 minutes, skimming off the foam.
- Remove the wings, rinse twice with warm water to thoroughly remove scum, and drain well.
- Heat another pot, then add 10-15ml cooking oil.
- When the oil reaches about 50% heat, add 15g rock sugar and cook over high heat until fully melted; once it melts and changes color, reduce to low heat and cook until it turns jujube-red, then immediately add the drained wings and stir-fry quickly for 1-2 minutes to coat each wing evenly in the caramel color.
- Add the prepared 1 bay leaf, 1 star anise, 2 dried chilies (optional), the remaining 2 slices of ginger (about 5g), 15g scallion segments, and the smashed garlic, and continue stir-frying for 30 seconds until the aroma is fully released.
- Pour in 15ml cooking wine or Huangjiu along the side of the pot and 15ml light soy sauce, then stir-fry quickly for 10 seconds.
- Add warm water (about 50-60℃), just enough to slightly cover all the wings.
- Add 5ml dark soy sauce, 3g salt, 2g white sugar, and 1g white pepper powder, and gently stir to combine.
- Cover the pot and simmer over medium heat for 7-8 minutes.
- Uncover and remove the bay leaf, star anise, ginger slices, scallion segments, and garlic with chopsticks and discard.
- Increase to high heat and keep stirring as the sauce reduces to a sticky consistency (about 1-2 minutes).
- Turn off the heat, plate the wings, and spoon the remaining thick sauce over them.
- Finally, sprinkle with 3g white sesame seeds and 5g chopped scallions to finish.
Notes
- If it smells fishy, you can double the amount of spices. If you follow this guide and find issues or improvements, please submit an Issue or Pull request.