braised chicken wings - happy Chinese new year!
Recipe type: Snack
Cuisine: Chinese
Serves: 4 to 6
  • 24 chicken wings (tip of wing chopped & discarded)
  • 1 to 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons finely chopped ginger
  • 2 tablespoons hoisin sauce
  • 1 spring onion, sliced
  • ½ cup chicken stock or water
  • oil for deep-frying
  1. Cut each wing (at the joint) into two pieces. In a large bowl combine sugar, soy sauce, rice wine. Add chicken wings to sauce and toss to coat. Cover and refrigerate for at least one hour or overnight. Remove chicken from marinade and pat dry. Reserve marinade for sauce.
  2. Fill wok one-quarter full of oil and heat oil until temperature reaches 180c (350f). Cook chicken in batches until golden brown. Remove and allow to drain on paper towel. If you don’t have another wok, use a deep sided frying pan. Add one tablespoon of oil and heat over medium-high heat. Stir-fry ginger until fragrant. Add hoisin sauce, reserved marinade, and chicken wings and cook for one minute then add chicken stock or water. Bring to a boil then reduce heat, cover and gently cook for 8 to 10 minutes. Serve with sliced spring onion.
  3. The Culinary Chase’s Note: When chicken is cooked, increase heat and allow the sauce to slightly thicken. Enjoy!
Recipe by The Culinary Chase at