Swiss Chicken Wings 瑞士雞翼
These darkly glazed, succulently sweet and savory Swiss Chicken Wings 瑞士雞翅 are rather like the Soy Sauce Wings but with a twist, the wings are sweeter and more aromatic with a gleaming sauce that clings to soy darkened wings.
- Prep time
- 8 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 18 chicken wings
- 5 slices ginger
- 1/2 cup spring onion, chopped to 2 inch pieces
- 1 cup water
- 3/4 cup light soy sauce
- 2 tbsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1/2 cup rock sugar
- 3 star anise
- 1/2 piece cinnamon stick
- 1 black cardamom, crushed
Instructions
- 1
In medium sized pot add enough water to cover wings.
- 2
Bring to a boil and then add in ginger, spring onion and let cook for 30 secs.
- 3
Add in chicken wings. When water reboils cook for 3 mins, then remove chicken wings to an ice bath.
- 4
Let wings sit until completely cool then strain dry.
- 5
Clean pot and add 1 cup water, light and dark soy sauce, oyster sauce, rock sugar, star anise, cinnamon stick, cardamom and chicken wings.
- 6
Once boils, turn heat low to simmer for 15-20 mins with the lid off, turning the wings gently a few times to make sure all the sides color evenly. The sauce should reduce as the wings cook until it is thick, glossy and clinging to the wings. If the wings are ready but the sauce still not thick enough remove the wings on to serving plate then boil the sauce over high heat for a minute or two until reduced to a thick glossy consistency.