Braised Chicken Wings
Tender chicken wings slowly braised in an aromatic, savory liquid until deeply flavorful. This classic Chinese technique creates melt-in-your-mouth meat with a rich, complex taste.
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This recipe uses a classic Chinese braising technique where the meat absorbs the aromatic flavors of the braising liquid over time. For best results, marinate overnight.
Ingredients
chicken wings
1 lb, cut into drummettes and flats
ginger
1 inch, minced
green onions
3 stalks, cut into sections
Chinese braising spice blend (lu mei fen)
1 tablespoon
mushroom soy sauce
2 tablespoons
regular soy sauce
1 tablespoon
sugar
1 teaspoon
water
2 cups
vegetable oil
1 tablespoon
Instructions
1
Soak and clean
Cut chicken wings into sections if desired. Place in a bowl with cold water and soak for 1 hour to draw out any residual blood. Drain and pat dry.
2
Marinate the wings
In a bowl, combine the chicken wings with minced ginger, half the green onions, braising spice blend, mushroom soy sauce, and regular soy sauce. Mix well to coat evenly. Cover and refrigerate for at least 3 hours, preferably overnight for deeper flavor penetration.
3
Braise the chicken
Heat oil in a deep pan or Dutch oven over medium heat. Add the remaining green onions and stir for 30 seconds until fragrant. Add the marinated chicken wings along with the marinade liquid. Pour in enough water to almost cover the wings. Bring to a gentle boil, then reduce heat to low.
4
Finish and serve
Cover and simmer for about 20 minutes, turning the wings halfway through. The sauce should reduce and become glossy, coating the wings. Remove from heat when wings are tender and fully cooked through. Let rest for a few minutes before serving.
