Sticky Chinese Chicken Wings (Braised)
These sticky Chinese Chicken Wings are braised in a savory sauce and require no marinating: they can be cooked whenever you have a crab ing without pre-planning! Fresh and zingy, they taste better than any from a Chinese restaurant and are on the table in 30 minutes!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.2 lb chicken wings
- ½ Cup Light Soy Sauce (Do not substitute with dark, thick or sweet soy!)
- ¼ Cup Hoisin Sauce
- 3 Tablespoons tomato ketchup
- 2 Tablespoons rice vinegar (Substitute: apple cider vinegar, white wine vinegar or fresh lemon juice)
- 2 Tablespoons shaoxing wine (Substitute: dry sherry, mirin or sake)
- 1 Tablespoons white sugar (Substitute: brown sugar, honey or maple syrup)
- 1 Tablespoon Dark sesame oil
- 1 bulb garlic (peeled and minced)
- 1 thumb ginger (2 inches long, peeled and minced or grated)
- 1 Tablespoon Sambal Oelek
- 1 teaspoon Chinese 5 spice powder
- Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.
Instructions
- 1
Mix the ingredients for the sauce together in a large bowl. Still well.
- 2
Take the chicken wings out of the fridge and place them in the sauce. Make sure all the wings are well-coated with the sauce. Once the wings are at room temperature- about 20 to 30 minutes-they're ready to go into the pot!Note: not cooking cold meat is essential for soft and tender meat, but don't let it sit out for too long (food safety.)
- 3
Pour the liquid sauce- and not the wings!- into a wok or big pot and bring to the boil over high heat.
- 4
Once boiling, add the wings, stir to coat, then turn down the fire to medium-low, keeping the sauce at a simmer.
- 5
Simmer for 25-30 minutes or till the meat is cooked through (at an internal temperature of 165F or when the juices run clear after piercing through the thickest part of the meat.)Optional Garnish: toasted white sesame seeds, sliced up red chilli and spring onion or coriander.