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Sticky Soy Sauce Chicken Wings Recipe
A Hong Kong household favourite, these beautifully glazed and sticky soy sauce chicken wings taste heavenly. Both sweet and savoury, they can be eaten on their own, or you can pair them with rice, noodles, or even porridge. We’ve got a simple chicken wings recipe that you can recreate them for your potluck parties or family gatherings.
Meal: Lunch, Dinner
Cuisine: Hong Kong, Chinese
Preparation time:
Cooking time:
Total time:
Yield: 9 servings
Ingredients
- 15 large chicken wings
- 1 tbsp of salt
- 500ml of water
- 3 tbsp of Shaoxing wine
- 6 tbsp of light soy sauce
- 3 tbsp of dark soy sauce
- 6 tbsp of sugar
- 1 tbsp of cooking oil
- 3 gingers, sliced
- 6 stalks of spring onion, white ends bruised
- 3 star anise
- 1 ½ cinnamon stick
- 9 cloves of garlic, crushed
- 3 tsp of five-spice powder
- Sesame seeds
Equipment
- 1 bowl
- 1 knife
- 1 fork
- Cling wrap
- 1 pan
Directions
- In a bowl, add the chicken wings, salt, and water. Soak for 10 minutes.
- After 10 minutes, rinse the chicken wings under running water, drain, and pat dry.
- Cut the chicken wings into 2, separating the drumette and the wingette.
- Using a fork, prick holes on the skin of the chicken wings.
- Add the Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Mix until the chicken is fully coated.
- Cover with cling wrap and set aside to marinate for an hour.
- In a pan over medium-high heat, add oil.
- Add in the ginger slices and sauté until fragrant.
- Add the marinated chicken wings with the skin side down to sear for 1 minute. Flip and sear for another minute.
- Add the remaining marinade and cover the pan, bringing the sauce to a boil.
- Once it’s boiling, add the spring onion, star anise, cinnamon stick, crushed garlic, and five-spice powder. Let the chicken wings braise for 15 minutes.
- After 15 minutes, remove the cover and turn the heat up to high.
- Bring the sauce to a boil and let it reduce and thicken.
- Transfer to a plate. Garnish with sesame seeds and serve!
Tips and tricks
If you want to perfect this chicken wings recipe, here are a few tips and tricks to keep in mind!
- It’s important to soak the wings in lightly salted water as this cleans any impurities off the skin and helps with the absorption of the soy marinade.
- Before cooking the chicken wings, blanching and rinsing them under cold water helps plump up the skin and prevents it from getting too soft or wrinkly when cooked.
- Use premium quality light soy sauce as it truly enhances the flavour while giving the wings a beautiful reddish-brown glossy glaze. Avoid overusing dark soy sauce.