Pot-Braised Chicken Wings
Golden-hued chicken wings with a delicate malt aroma and a silky, smooth texture.
Ingredients
whole chicken wings (cleaned and cut into 3 small pieces)
5
scallions (cut into sections)
2
tender ginger (sliced)
1
garlic
4 cloves
orange (sliced)
1
soy sauce (marinade)
1 tbsp
sugar (marinade)
3 tbsp
sesame oil (marinade)
a pinch
white pepper powder (marinade)
a pinch
light beer (seasoning)
2 cups
frying oil (seasoning)
3 cups
fresh orange juice (seasoning)
1 cup
lemon juice (seasoning)
1/2 cup
Instructions
1
Step 1
Rinse the cleaned chicken wings, then cut each whole wing into 3 small pieces along the joints. Marinate with soy sauce, sesame oil, and white pepper powder.
2
Step 2
Heat the frying oil over medium-high heat until it is 70-80% hot. Drain the marinated chicken wings, add them to the pot and fry until golden brown. Remove and set aside to drain excess oil.
3
Step 3
Pour out most of the frying oil from the pot, leaving about 1 tbsp and heat it up. Add garlic cloves, scallion sections, and sliced ginger and stir-fry until fragrant. Add light beer, orange juice, sugar, lemon juice, and the fried chicken wings to the pot, bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes. When the sauce in the pot is reduced to about 20%, transfer the chicken wings and sauce to a plate lined with orange slices and serve.
