Soy Braised Chicken Wings Recipes

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SOY-BRAISED CHICKEN WINGS



Soy-Braised Chicken Wings image

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats but a mix with drumettes or whole wings works too.

Provided by Lisa Cheng Smith

Categories     Bon Appétit     Dinner     Appetizer     Lunar New Year     Chicken     Soy     Braise     Dairy Free     Peanut Free     Tree Nut Free     Garlic     Spice

Yield 8 regular or 16 small servings

Number Of Ingredients 18

2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided
½ cup dark soy sauce, divided
2 tsp. Five-Spice Powder, divided
20-24 chicken wing pieces (about 2½ lb.)
3 Tbsp. vegetable or sunflower oil
1 shallot, thinly sliced
3 scallions, roots trimmed, halved crosswise
5 garlic cloves, smashed
1 red finger or Fresno chile, halved lengthwise
3 oz. Chinese rock or lump sugar or ¼ cup raw sugar
3 whole star anise
2 pieces dried licorice root (optional)
1 (4-inch-long) cassia or cinnamon stick
¼ tsp. freshly ground white pepper (optional)
¼ tsp. Sichuan peppercorns
½ cup low-sodium soy sauce
¼ cup unseasoned rice wine
Thickly sliced cucumbers (for serving; optional)

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)



Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik) image

Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.

Provided by tigerduck

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg chicken wings (2 lb and 3 oz)
2 tablespoons peanut oil (or cooking oil)
1/3 cup dark soy sauce
2 tablespoons honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

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.

SWEET SOY CHICKEN WINGS RECIPE BY TASTY



Sweet Soy Chicken Wings Recipe by Tasty image

Here's what you need: chicken wings, salt, pepper, potato starch, frying oil, soy sauce, mirin, sugar, sake, garlic, toasted white sesame seed

Provided by Rie McClenny

Categories     Appetizers

Time 30m

Yield 2 servings

Number Of Ingredients 11

8 chicken wings
salt, to taste
pepper, to taste
potato starch, to dredge
frying oil, as needed
½ cup soy sauce
¼ cup mirin
¼ cup sugar
¼ cup sake
1 clove garlic, grated
toasted white sesame seed

Steps:

  • Preheat oil to about 160˚C (320˚F).
  • Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
  • Fry the wings at 160˚C (320˚F) approximately 7 minutes.
  • Heat oil to about 180˚C (350˚F). Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
  • Make the glaze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
  • Sprinkle toasted white sesame.
  • Nutrition Calories: 3085 Fat: 255 grams Carbs: 189 grams Fiber: 12 grams Sugars: 25 grams Protein: 22 grams
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 24 grams, Fat 44 grams, Fiber 0 grams, Protein 35 grams, Sugar 18 grams

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS



Bergy Dim Sum #10, Honey Soy Braised Chicken Wings image

MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.

Provided by Bergy

Categories     Lunch/Snacks

Time 50m

Yield 5-6 serving(s)

Number Of Ingredients 7

2 lbs chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
1 tablespoon honey
2 tablespoons Chinese wine or 2 tablespoons dry sherry
1 garlic clove, crushed
1/2 teaspoon finely grated fresh ginger

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.

BALSAMIC SOY-GLAZED CHICKEN WINGS



Balsamic Soy-Glazed Chicken Wings image

Categories     Chicken     Bake     Super Bowl     Quick & Easy     Vinegar     Tailgating     Soy Sauce     Gourmet

Yield Makes 4 (main course) or 6 to 8 (snack) servings

Number Of Ingredients 8

4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Steps:

  • Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
  • Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
  • While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
  • Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
  • Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

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Top Asked Questions

How do you cook chicken wings with soy sauce?
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.
How to cook chicken wings in a wok?
Heat wok until hot. Add oil to wok, then add chicken wings. Stir fry the chicken wings continuously for 3 minutes or until skin is a golden brown. Add the water, star anise (if using), potatoes, soy sauce, salt, sugar, oyster sauce.
How long does it take to make sticky braised Chinese wings?
This sticky braised Chinese chicken wings recipe is super easy to make and requires only 30 minutes! The sticky sauce is sweet and savory and so addictive that you’ll be licking your fingers after you’re done! Heat up the pan over medium heat.
How to cook chicken wings with ginger and spring onion?
Add ginger, spring onion in boiling water. Blanch chicken wings to remove blood. Drain out and immediately put wings into cold water for 10 minutes until they cool thoroughly. The step would make the chicken skin become smooth and silky. Use a large saucepan.

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