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Sticky Soy Braised Chicken Wings (红烧鸡翅)

A white rectangular platter piled with glossy, deep-brown braised chicken wings and drumettes, coated in a sticky soy-based sauce and topped with toasted sesame seeds. The platter sits on a dark wood countertop in front of a speckled granite surface.

It's (American) football season! Which for me, really just means it's wings season.

This recipe uses the Chinese red-braising (hong shao; 红烧) technique, which gives us a deeply savory, mildly sweet, and aromatic glaze that clings to every bite of chicken.

The chicken wings (and/or drums - we don't discriminate) first get a quick blanch, which helps remove any impurities before braising. Then comes the key part: sugar is heated until it develops a deep golden-brown color, and the chicken gets tossed right in to develop a gorgeous color (this also helps the sauce cling on better later). From there, it gets braised with soy sauce and aromatics, and the liquid eventually reduces down to a thick, glossy sauce that coats the chicken beautifully.

This works great as an appetizer, potluck dish, or dinner alongside some veg and rice!

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 536
Dietary: Dairy-free, Gluten-free, High-protein
Description

Savory (and mildly sweet and spicy) Chinese-style braised wings, glazed in a rich soy sauce with aromatic spices. They make for an incredibly addictive appetizer, potluck dish, or weeknight dinner alongside your favorite sides.

Ingredients
  • 2 lb chicken wings (and/or drums)
  • 2 tbsp Shaoxing wine
  • 1 tbsp neutral oil
  • 2 tbsp rock sugar (or granulated sugar)
  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce
  • 2 slices ginger
  • 4 cloves garlic
  • 1 pod star anise
  • 2 bay leaves
  • 1-2 Sichuan dried chilies (optional)
  • 2 cups water
  • Salt to taste
Instructions
  1. 1
    Using a knife, cut 2–3 shallow slits into both sides of each chicken wing and/or drum.
  2. 2
    Bring a pot of water to a boil over high heat. Add the chicken and Shaoxing wine. Once the water returns to a boil, cook for 2 minutes. Drain out the scummy water, rinse with warm clean water, then transfer the chicken to a strainer or bowl lined with a towel/paper towels. Set aside.
  3. 3
    In a wok or large pot over medium heat, add the oil and sugar. Stir constantly as the sugar melts.
  4. 4
    Once the sugar turns golden-brown, add the chicken and stir to coat evenly in the caramelized sugar.
  5. 5
    Add the ginger, garlic, star anise, bay leaves, and Sichuan dried chilies. Stir for 30 seconds, then add the soy sauce, dark soy sauce, and water.
    If you don't have the whole spices (star anise, bay leaves, and Sichuan dried chilies), feel free to substitute them with 1/4 tsp Chinese five-spice powder.
  6. 6

    Increase the heat to medium-high and simmer uncovered for 30 minutes, or until the liquid has almost fully evaporated. Remove the aromatics. Season with salt to taste.

  7. 7

    Continue stirring the chicken until the remaining liquid evaporates completely and the sauce clings to the chicken.

  8. 8
    Transfer to a plate and garnish with sesame seeds. Enjoy!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 536kcal
% Daily Value *
Total Fat 35g54%
Sodium 1040mg44%
Total Carbohydrate 8g3%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.