Sticky Chinese Chicken Wings (Braised)

Close-up of a braised chinese chicken wing held up by a pair of chopsticks.

5 from 55 votes

Sticky Chinese Chicken Wings (Braised)

These sticky Chinese Chicken Wings are braised in a savory sauce and require no marinating: they can be cooked whenever you have a crab ing without pre-planning! Fresh and zingy, they taste better than any from a Chinese restaurant and are on the table in 30 minutes!

Prep Time5

Cook Time25

Course: Side Dish, Snack

Cuisine: Cantonese, Chinese

Servings: people

Calories: 2752kcal

Author: Zen

Equipment

Knife and chopping board Substitute: grater
Large pot or wok

Ingredients

2.2 lb chicken wings (1 kg, about 9-11 pieces depending on the size of the chicken!) Preferably separate into drums and flap so that it's easier to cover with the sauce when simmering.
½ Cup Light Soy Sauce Do not substitute with dark, thick or sweet soy!
¼ Cup Hoisin Sauce
3 Tablespoons tomato ketchup
2 Tablespoons rice vinegar Substitute: apple cider vinegar, white wine vinegar or fresh lemon juice
2 Tablespoons shaoxing wine Substitute: dry sherry, mirin or sake
1 Tablespoons white sugar Substitute: brown sugar, honey or maple syrup
1 Tablespoon Dark sesame oil
1 bulb garlic peeled and minced
1 thumb ginger 2 inches long, peeled and minced or grated
1 Tablespoon Sambal Oelek Substitute: regular red pepper flakes or 1 of these Sambal Oelek Paste Substitutes
1 teaspoon Chinese 5 spice powder Click here for a homemade spice recipe
Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.

Instructions

Mix the ingredients for the sauce together in a large bowl. Still well.
Take the chicken wings out of the fridge and place them in the sauce. Make sure all the wings are well-coated with the sauce. Once the wings are at room temperature- about 20 to 30 minutes-they're ready to go into the pot!
Note: not cooking cold meat is essential for soft and tender meat, but don't let it sit out for too long (food safety.)
Pour the liquid sauce- and not the wings!- into a wok or big pot and bring to the boil over high heat.
Once boiling, add the wings, stir to coat, then turn down the fire to medium-low, keeping the sauce at a simmer.
Simmer for 25-30 minutes or till the meat is cooked through (at an internal temperature of 165F or when the juices run clear after piercing through the thickest part of the meat.)
Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.

Notes

Baked Chinese Wings

You can also bake the wings at 400F/ 204C for 25 minutes (or till cooked, time depends on the size of the wings.) When cooked, the internal meat should be 165F or, when pierced through the thickest part of the meat, the juices should run clear.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition