Sticky Chinese Chicken Wings (Braised)
User Reviews
5
Sticky Chinese Chicken Wings (Braised)
Description
This recipe produces tender chicken wings with a sticky, savory glaze characteristic of popular Chinese-style dishes. The wings are first marinated in a sauce blending light soy sauce, hoisin sauce, tomato ketchup, and rice vinegar, which provides a balance of salty, sweet, tangy, and umami flavors. Garlic, ginger, and sambal oelek add aromatic pungency and heat, while Shaoxing wine deepens the flavor profile. Simmering the wings in this sauce allows them to absorb the flavors fully, resulting in moist meat with a deeply flavored coating.
The cooking method involves braising on medium-low heat, keeping the sauce at a simmer so it thickens and clings to the wings without burning. The wings can also be baked as an alternative cooking method to achieve fully cooked meat with a 165°F internal temperature and clear juices. Optional garnishes like toasted sesame seeds, red chili slices, spring onion, or coriander enhance taste and presentation, complementing the saucy wings. This dish works well as a main or appetizer, showcasing classic Chinese cooking elements.
The recipe advises removing wings from the fridge to reach room temperature before cooking to ensure even cooking and tender texture. Maintaining the right cooking temperature and timing is important to achieve moist wings that are fully cooked without drying out. This method provides a sticky, richly flavored wing that balances savory, sweet, and spicy notes.
Ingredients
- 2.2 lb chicken wings (1 kg, about 9-11 pieces depending on the size of the chicken!) Preferably separate into drums and flap so that it's easier to cover with the sauce when simmering.
- ½ Cup soy sauce Do not substitute with dark, thick or sweet soy!, light
- ¼ Cup hoisin sauce
- 3 Tablespoons tomato ketchup
- 2 Tablespoons rice vinegar Substitute: apple cider vinegar, white wine vinegar or fresh lemon juice
- 2 Tablespoons Shaoxing wine Substitute: dry sherry, mirin or sake
- 1 Tablespoons white sugar Substitute: brown sugar, honey or maple syrup
- 1 Tablespoon sesame oil dark
- 1 bulb garlic peeled and minced
- 1 thumb ginger 2 inches long, peeled and minced or grated
- 1 Tablespoon sambal oelek Substitute: regular red pepper flakes or 1 of these Sambal Oelek Paste Substitutes
- 1 teaspoon Chinese five-spice powder Click here for a homemade spice recipe
- white sesame seeds toasted sesame seeds; sliced chili; optional garnish
- red chili
- spring onion
- Coriander
Instructions
- Mix the ingredients for the sauce together in a large bowl. Still well.
- Take the chicken wings out of the fridge and place them in the sauce. Make sure all the wings are well-coated with the sauce. Once the wings are at room temperature- about 20 to 30 minutes-they're ready to go into the pot!Note: not cooking cold meat is essential for soft and tender meat, but don't let it sit out for too long (food safety.)
- Pour the liquid sauce- and not the wings!- into a wok or big pot and bring to the boil over high heat.
- Once boiling, add the wings, stir to coat, then turn down the fire to medium-low, keeping the sauce at a simmer.
- Simmer for 25-30 minutes or till the meat is cooked through (at an internal temperature of 165F or when the juices run clear after piercing through the thickest part of the meat.)Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.
Notes
- Let chicken wings come to room temperature (20-30 minutes) before cooking for tender meat, but do not leave out too long for safety.
- The wings can be baked at 400°F for around 25 minutes until cooked through with juices running clear as an alternative to braising.
- Use a thermometer to confirm wings reach 165°F internal temperature for food safety.
- Garnish with toasted sesame seeds, sliced red chili, spring onion, or coriander to add color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 2752 kcal
% Daily Value*
| Calories | 2752kcal | 138% |
| Carbohydrates | 72g | 24% |
| Protein | 200g | 400% |
| Fat | 178g | 274% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 42g | 247% |
| Monounsaturated Fat | 70g | 350% |
| Trans Fat | 2g | 100% |
| Cholesterol | 770mg | 257% |
| Sodium | 9639mg | 402% |
| Potassium | 2241mg | 48% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 4086IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 229mg | 23% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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