Soy Sauce Chicken Wings 豉油红烧鸡翼

Ingredients

• 5chicken wings, cut into two pieces
• 1 thumb-sized pieceginger, cut into thick slices
• 3 clovesgarlic, crushed
• 1star anise
• ½ stickcinnamon
• 1 tsp (5 ml)five-spice powder
• 2spring onions, white parts bruised
• 1 tbsp (15 ml)Shaoxing wine
• 2 tbsp (30 ml)light soy sauce
• 1 tbsp (15 ml)dark soy sauce
• 2 tbspsugar

Instructions

1. 1

   Prepare the ingredients

   Get all the ingredients ready. Peel the ginger and cut it into thick slices, then peel and crush the garlic.

2. 2

   Soak the wings

   Put the chicken wings in a large bowl with 1 tbsp salt and enough water to cover. Leave them to soak for 10 minutes.

3. 3

   Rinse and dry

   Rinse the wings under running water and drain well. Pat them dry, then separate each wing into the drumette and wingette, including the tip.

4. 4

   Marinate the chicken

   Prick the wings with a skewer or fork. Put them in a large bowl with all the seasonings and mix thoroughly. Cover with cling film and marinate for at least 1 hour or overnight.

5. 5

   Sear the wings

   Heat 1 tbsp cooking oil in a pan over medium-high heat and sauté the ginger to flavour the oil. Add the marinated wings skin-side down and sear for 1 minute, then turn and sear the other side for 1 minute, until both sides are browned.

6. 6

   Bring to the boil

   Add the remaining marinade and enough water to just cover the wings. Cover the pan and bring the liquid to a boil.

7. 7

   Braise with spices

   Once boiling, add the spring onions, star anise, cinnamon, garlic and five-spice powder. Cover, lower the heat to medium and braise for 15 minutes.

8. 8

   Reduce the sauce

   After 15 minutes, remove the lid and turn the heat to high for a few minutes. Swirl the wings in the sauce as it reduces, until it thickens, turns sticky and coats the wings in a glossy layer.

9. 9

   Serve the wings

   Transfer the wings to a serving plate, garnish and serve.

What are soy sauce chicken wings?

Soy sauce chicken is a Cantonese-style braise in which poultry cooks in a seasoned soy-based liquid. This version uses chicken wings, which take on the sauce readily and are easy to share.

The combination of light and dark soy, sugar, ginger and whole spices gives the wings a savoury, gently sweet flavour and their characteristic reddish-brown glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 17g protein, 13g carbs, 13g fat.

The wings provide most of the protein and some of the fat, while the sugar contributes carbohydrates; the soy-based sauce also adds sodium. Pair a serving with vegetables and a moderate portion of rice for a more balanced plate.

How the seasonings work

Soy sauces: Light soy brings saltiness, while dark soy contributes deeper colour. Sugar rounds out the savoury seasoning and helps the sauce turn sticky as it reduces.

Aromatics: Ginger, garlic, spring onion, star anise, cinnamon and five-spice powder perfume the braising liquid. Bruising the spring onion helps it release flavour as it cooks.

Preparing the wings

Dry well: After rinsing, pat the wings dry so excess water does not interfere with browning. Pricking the skin and meat gives the marinade more places to settle.

Allow time: The recipe calls for at least 1 hour of marinating, or overnight. This preparation time is separate from the stated 50-minute total, so plan ahead if you want to marinate the wings.

Searing before braising

Start skin-side down in the hot oil and let the wings brown for 1 minute before turning. This quick sear builds colour before the wings finish cooking in the liquid.

Avoid crowding the pan if the wings cannot sit in a single layer. Brown them in batches so they sear rather than steam.

Getting a sticky glaze

Braise covered over medium heat for 15 minutes, then uncover and raise the heat to reduce the sauce. Swirl the wings through it so the coating becomes even.

The sauce is ready when it has thickened and clings to the wings with a glossy finish. Keep an eye on it during the final few minutes, as a sugary sauce can catch as it reduces.

What to serve alongside

Serve the wings with steamed rice to soak up the savoury-sweet sauce. A plain green vegetable or lightly cooked greens make a fresh contrast to the rich glaze.

Spoon a little extra sauce over the rice, but keep the wings as the focus of the plate.

Recipe notes & tips

• Pat the wings thoroughly dry before marinating and searing.
• Marinate overnight in the fridge if you want to prepare them ahead.
• Use a pan that lets the wings brown without crowding.
• Keep the lid on while the wings braise so the cooking liquid does not reduce too quickly.
• Swirl the wings through the sauce as it thickens to coat them evenly.

Variations

• Add chilli: Include fresh chilli during the braise for a hotter sauce.
• Use drumsticks: Braise drumsticks instead, allowing extra time for the larger pieces to cook through.
• Boost the ginger: Add more sliced ginger for a sharper aromatic note.
• Add orange peel: Include a small piece of dried orange peel with the spices for a citrusy fragrance.
• Serve with noodles: Spoon the glazed wings and sauce over plain noodles instead of rice.

Common mistakes to avoid

• Skipping the drying step: Wet wings can hinder browning; pat them dry before they go into the pan.
• Crowding the pan: The wings may steam instead of sear; brown them in batches if needed.
• Using a rushed marinade: The flavours have less time to settle; allow at least 1 hour or marinate overnight.
• Reducing the sauce too early: The wings need their covered braise first; reduce only after 15 minutes.
• Walking away during glazing: The sweet sauce can catch as it thickens; stay nearby and swirl the wings.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a covered pan over a low heat with a splash of water to loosen the sauce.

Frequently asked questions