Soy Sauce Chicken Wings 紅燒雞翼
These soy sauce chicken wings are melting from the bone chickeny goodness coated and infused with the aromatically sweet, savory, sticky coating of red cooked soy sauce with a subtle hint of licorice and ginger.
- Prep time
- 2 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken wings
- 4 slices ginger, 1/8 inch thick
- 3 spring onions, white part only, cut into 1 inch pieces
- 1 tbsp peanut oil
- 2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 3 lumps rock sugar, each about 1/2 inch
- 3 pieces star anise
Instructions
- 1
Rinse and dry the chicken wings.
- 2
Heat wok med high until you can see heat rising, pour in the oil and swirl and put in the ginger and spring onions. Stir fry for a moment until you can smell the fragrance from the ginger and onions.
- 3
Put in the chicken wings, stirring immediately to coat with the oil (so the skin won't stick to wok). Add more oil if necessary. Stir fry, turning constantly, for about 3-4 minutes, making sure the skins don't stick to the wok, until the wings are a light gold color on all sides.
- 4
Add water to barely cover, light and dark soy sauce, rock sugar and star anise. Turn heat to med low and cover. Simmer for 20 minutes, stirring occasionally to prevent the bottom wings from sticking to wok.
- 5
Take out the wings. Reduce the stock left in wok over high heat until glossy and thick.
- 6
Pour reduced sauce over chicken wings.