Best 7 Braised Chicken Wings Recipes

SOY-BRAISED CHICKEN WINGS

Steps:

• Mix 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.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS (MUT JUP MUN GAI YIK)

Steps:

• Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
• Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
• Add soy, honey, wine or sherry, garlic and ginger, stir well.
• Reduce heat to low, cover and simmer about 30 minutes or until tender.
• Stir frequently towards end of cooking and make sure the sweet does not burn.
• Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
• Note: This recipe can use a whole chicken, cut up, instead of only the wings.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

CHINESE HONEY-SOY BRAISED CHICKEN WINGS RECIPE - (4.5/5)

Steps:

• Directions: 1 Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. 2 Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. 3 Add soy, honey, wine or sherry, garlic and ginger, stir well. 4 Reduce heat to low, cover and simmer about 30 minutes or until tender. 5 Stir frequently towards end of cooking and make sure the sweet does not burn. 6 Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). 7 Note: This recipe can use a whole chicken, cut up, instead of only the wings.

BRAISED CHICKEN WINGS

Steps:

• Drain mushrooms, squeeze out excess water, discard stems and slice caps.
• Heat oil in a wok until it just reaches smoking point, add chicken, onions and ginger. Stir fry until chicken just changes colour, add soy sauce, sherry, sugar, five spice powder and water.
• Turn down the heat and cook gently about 15-20 min's until chicken is cooked through, add mushrooms, stir fry a few minutes more.
• While chicken is cooking, if making bean sprouts heat a small amount of oil in another pan, cook, turning and stirring occasionally until sprouts are just soft.
• Remove chicken from wok and keep warm, mix a little water with corn flour add to sauce and stir until mixture boils and thickens.
• To Serve: Place sprouts on a serving platter top with chicken and pour sauce over, serve immediately. Garnish with extra green onions if so desired.

BEER BRAISED SZECHUAN CHICKEN WINGS

Steps:

• In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.
• Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.
• Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.
• Preheat the deep-frying oil in a large pot to 375 degrees F.
• Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.
• Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.

BRAISED CHICKEN WINGS IN BEAN SAUCE

Steps:

• Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
• Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.