Soy-Braised Chicken Wings
Soy-Braised Chicken Wings is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Mix half of ginger, ¼ cup dark soy sauce, and 1 tsp.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix half of ginger, ¼ cup dark soy sauce, and 1 tsp.
Five-Spice Powder in a medium bowl.
Add wings; toss to coat.
Cover and chill at least 1 hour and up to 8 hours.
Heat oil in a wok or large deep-sided skillet over medium-high.
Add shallot, scallions, garlic, chile, and remaining ginger and cook, stirring, until fragrant, about 2 minutes.
Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 tsp.
Five-Spice Powder and stir to combine.
Pour in low-sodium soy sauce, remaining ¼ cup dark soy sauce, and 1 cup water.
Bring to a boil, then reduce heat to medium-low.
Lift chicken wings out of marinade; discard marinade.
Add wings to wok and pour wine over.
Stir gently, then bring to a simmer.
Cover and cook over medium-low 15 minutes.
Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown color, about 15 minutes longer.
Using a spider or slotted spoon, transfer wings to a plate.
Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids.
Return strained liquid to wok and bring to a simmer over medium-high.
Cook until sauce thickly coats a spoon, 10–12 minutes.
Return chicken wings to sauce and toss to coat.
Using a spider or slotted spoon, transfer to a platter.
Serve with cucumbers if using.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.