Chinese•comfort

Soy Glazed Chicken Wings

This is a recipe for Chinese-style soy-glazed chicken wings that I have been cooking for my family for years.

Ingredients

Quantities are shown as originally provided.

1.5 pounds of chicken wings (About 10 wings); Make sure to separate the wingette and drumette and discard the tips
1 large yellow or white onion; sliced
4 to 5 shiitake mushrooms; sliced
2 to 3 dried small chili peppers (optional)
1 tablespoon vegetable oil
1/3 cup soy sauce
1 tablespoon sugar

1
Gather all the ingredients.
2
Heat 1 tablespoon vegetable oil in a large sautépan or skillet over medium-high heat. If using a skillet, make sure it has some depth. When the pan is getting hot, add the sliced onions and immediately use a spatula to toss and stir the onions.
3
Continuously toss the onion slices for about 2 minutes to make sure the onion slices are cooked evenly. Add chicken wings to the pan and toss the chicken wings and onions together.
4
After 5 minutes of tossing, the chicken wings should start to look plump (they are still fairly raw on the inside). Pour the soy sauce, sugar, shiitake mushroom slices, and dried chili peppers (optional) over the mixture. Toss and stir again to make sure everything is evenly mixed.
5
Close the lid and turn the heat to low to maintain a simmering state. Let everything cook for about 15 minutes. Occasionally uncover the lid to turn/flip the chicken wings so all sides are glazed with a nice caramel color from the soy sauce. No water is needed since there will be enough liquid from the soy sauce, the shiitake mushrooms, and the natural juice from the chicken wings.
6
After about 15 minutes, the chicken wings should be ready to serve. All the wings should have an even caramel color.