A homestyle super easy Chinese braised chicken wing can be a super food for children. With this recipe, you will able to make perfect tender chicken wing with a sweet and savory flavor.

braised chicken wings|chinasichuanfood.com

About “Red Braising Cooking”

Chinese red-cooking is a famous cooking method which is used in daily cooking for almost all Chinese cooks and housewives. The method of red cooking usually means t braising ingredients with spices, soy sauce, sugar or simply juice; on most occasions are meats, in soy sauce and rock sugar, which creates deeply savory dishes in the color of rich mahogany hue. And after red-cooking process, although fat is also contained, the taste will be fresher. In China, we name this cooking method as 红烧 (red cooking). Almost every cuisine in China gets its own types of red-cooking methods, producing slightly different tastes. However, it is most frequently used in Shanghai and Zhejiang province in China. People in that area loves to cook with soy sauces, similar to the fact that people in Sichuan province loves to cook with Doubanjiang or people in northern part of China loves to cook with black vinegar or sweet sauce.

I use a very basic homestyle red braising method in this recipe. The flavors of the chicken wings is mainly presented by caramelized sugar like what I did in red braised pork belly (Hong Shao Rou Recipe). Caramelized sugar not only brings color but also great unique flavors. Some of the easy home version may suggest skip making caramelized sugar because once burnt, it may bring bitter flavor. I prefer the caramelized version. Caramelized sugar generates hundreds of new and different compounds, with richer flavor and dark color. However, be careful with the process and turn off the heat once the sugar turns amber.

braised chicken wings|chinasichuanfood.com

How to remove odd taste from chicken wings

There are several methods contribute to removing any odd raw taste from meat. The first one is to blanching in boiling water (like what we did in red braised pork belly ). Or soaking in clean water, usually used in rib recipes. I choose the soaking method, with the original purpose of avoiding any overcooking. Then I get an add on method. Marinating the chicken wing with ginger and scallion. This is a fabulous way and you will taste no odd taste from chicken wings after this part.

braised chicken wings|chinasichuanfood.com

Keep chicken wings tender

Since we already pan-fried the thicken wings for minutes, add hot boiling water to almost cover the chicken wings. Adding hot water can help to shorten the cooking time and avoid overcooking. Cold water will also spoil the dish by shrinking the meat.

Basically, making a red-cooking at home is not difficult. The ingredients are easy to find and process is so easy to worth it.

Steps

1 soak the chicken wings with a pinch of salt and clean water for 15 minutes. Transfer out and drain. You can let it drain naturally or absorb the water with kitchen paper.

2 Transfer chicken wings to a bowl, add white pepper, salt, ginger and scallion. Then message (or grasp is a more accurate words) for 3-4 minutes. This step is the key of removing odd taste.

3 Add a very small amount of oil in pan and fry chicken wings until slightly browned on both sides. Add scallion and ginger to fry until aroma. Transfer chicken wing to aside and fry the sugar over slow fire until bubbled. Mix well. This is the caramelization process which brings unique flavor for the chicken wings.

braised chicken wings|chinasichuanfood.com

4 Pour hot water to almost cover the chicken wings. Simmer for 5 minutes. Then pick the ginger and scallion out. They have finished their job! Turn up fire and thicken the sauce until all the sauces are attached on the chicken wings. Move the chicken wings continuously to help thickening the sauce and avoid burning. Serve hot!

braised chicken wings|chinasichuanfood.com

How to serve it

This braised chicken wings should be served hot. And a lovely match is still steamed rice. I also suggest match it with simple salad such as smashed cucumber or pickled radish.

How to customize this recipe

You can customize this recipe by adding spices like star anise or dried chili pepper. But I still recommend trying this pure version with minimum ingredients.

braised chicken wings|chinasichuanfood.com

Braised Chicken Wings Recipe

Sweet and flavory Red braised Chicken wings. Easy to make and yummy enough for serving guests.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Keyword: Braised, Chicken Wings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 540kcal
Author: Elaine

Ingredients

  • 12 chicken wings , mid joint would be the best

Soaking

  • 1 tsp. salt
  • cold water to cover

Marinating

  • white pepper
  • 1 pinece ginger , shredded
  • 2 scallions , cut into sections

Cooking

  • ½ tablespoon vegetable oil
  • 1 scallion white parts
  • 1 thumb ginger , sliced
  • 3 tbsp. light soy sauce
  • 2 tbsp. rock sugar , recommend yellow sugar
  • hot boiling water

Instructions

  •  soak the chicken wings with a pinch of salt and clean water for 15 minutes. Transfer out and drain. You can let it drain naturally or absorb the water with kitchen paper.
  • Transfer chicken wings to a bowl, add white pepper, salt, ginger and scallion. Then message (or grasp is a more accurate words) for 3-4 minutes. This step is the key of removing odd taste.
  • Add a very small amount of oil in pan and fry chicken wings until slightly browned on both sides. Add scallion and ginger to fry until aroma. Transfer chicken wing to aside and fry the sugar over slow fire until bubbled. Mix well. This is the caramelization process which brings unique flavor for the chicken wings.
  • Pour hot water to almost cover the chicken wings. Simmer for 5 minutes. Then pick the ginger and scallion out. They have finished their job! Turn up fire and thicken the sauce until all the sauces are attached on the chicken wings. Move the chicken wings continuously to help thickening the sauce and avoid burning. Serve hot!

Video

Nutrition

Calories: 540kcal | Carbohydrates: 17g | Protein: 55g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 2406mg | Potassium: 535mg | Fiber: 1g | Sugar: 15g | Vitamin A: 544IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg

If you love chicken wings, try my coca cola chicken wings too. Elaine also have other fabulous Chicken wings recipe including oyster chicken wings, salt and pepper chicken wings.

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13 Comments

  1. Another yummy-looking recipe Elaine. In the instructions it mentions to marinate the wings in salt but no salt is listed in ingredients. How much do you use? Also is the small section of sliced ginger to be used for both the marinade and for the sauce or should I slice up more? Thanks again and keep the good recipes coming!

    1. Hi karen,

      Thanks for your comment and correctness. I add the salt used in ingredients list now. And you can use half of the ginger slices for the marinade and half for the stir-fry process.

    1. Thanks Shannon. Do try the recipes you love and I hope to hearing form you about how they work. Besides,you get great recipes too. I am still very new for cookies and cakes and just on the way of learning.

  2. 5 stars
    These wings are fantastic! I added a touch of ground red pepper flake for heat and a touch of ground Sichuan Peppercorn for some tingle. My wife and I love em and will make these over and over again.

    THANK YOU!!!

    1. Wow, you twist this into something Sichuan style. Haha, I know it must be very nice. I am happy to hear the feedback. Happy cooking!

  3. Hi Elaine,
    Is there soy sauce in this recipe? How do the wings get the red color if they are not braised in soy sauce? Is it purely from the caramelization of the sugar?

    I love your recipes!

    1. I only add light soy sauce for flavor but not dark soy sauce or common soy sauce for coloring. The red color comes from the caramelized sugar only.

  4. 5 stars
    Very good, thanks! I used to make this at home, but used deep-fried peelend peanuts. Also i have used “wok hai” to make it more restaurant-style. Thanks a lot, Elaine!