Chicken Wings Stir Fry

Ingredients

• 1 kg (2 pounds)chicken wings
• 8 clovesgarlic, minced
• 90 ml (6 tablespoons)soy sauce
• 30 ml (2 tablespoons)Chinese cooking wine (Shaoxing wine)
• for fryingoil
• ½ smallChinese napa cabbage, cut into 5 cm pieces
• 300 g (12 oz)mushrooms, halved or quartered
• ¼ cup (about 15 g)dried black fungus mushrooms
• ½ teaspoonsalt
• 7 stalksspring onions, sliced diagonally into 7.5 cm pieces
• 30 ml (2 tablespoons)potato flour
• 15 ml (1 tablespoon), optionaldark mushroom soy sauce
• 480 ml (2 cups)water
• 60 ml (¼ cup)water, for the slurry

Instructions

1. 1

   Marinate wings

   In a large bowl, combine the chicken wings with 45 ml (3 tablespoons) of the soy sauce, the Shaoxing wine and 6 cloves of minced garlic. Turn to coat thoroughly and marinate for 2 hours, or overnight in the fridge if preferred.

2. 2

   Brown the wings

   Heat a wok over high heat with 45 ml (3 tablespoons) of oil. Brown the wings for 5 minutes until crisp and coloured. Add the remaining 45 ml (3 tablespoons) of soy sauce, cover and cook for 10 minutes, until the wings are cooked through. Set aside.

3. 3

   Rehydrate fungus

   Soak the dried black fungus in hot boiling water until expanded and rehydrated. Drain and set aside.

4. 4

   Fry cabbage

   Add 15 ml (1 tablespoon) of oil to the wok and fry the napa cabbage for 1 minute. Set aside.

5. 5

   Fry spring onions

   Add 15 ml (1 tablespoon) of oil to the wok. Flash-fry the spring onions for 30 seconds, until fragrant, then set aside.

6. 6

   Cook mushrooms

   Add 30 ml (2 tablespoons) of oil and fry the mushrooms until soft and they have released their juices, about 5 minutes. Season with the salt.

7. 7

   Combine ingredients

   Return all the cooked ingredients to the wok and mix them together.

8. 8

   Add the liquids

   Stir in 480 ml (2 cups) of water and the dark mushroom soy sauce, if using.

9. 9

   Thicken the sauce

   Mix the potato flour with 60 ml (¼ cup) of water to make a slurry. Stir it into the wok and cook for 4 minutes, until the sauce thickens.

10. 10

    Serve at once

    Serve immediately over steamed rice.

What is chicken wings stir fry?

This is a wok-cooked chicken dish with Chinese-inspired seasonings: wings are marinated with soy, Shaoxing wine and garlic, then served with cabbage and mushrooms in a thickened sauce. Stir-frying is a familiar Chinese cooking technique, though this recipe is a home-style combination rather than a single defined regional classic.

The method cooks the components in stages instead of crowding them all into the wok at once. That gives the wings time to brown and lets the vegetables retain their own texture before they are reunited in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 34g protein, 19g carbs, 25g fat.

The wings supply most of the protein and much of the fat, while the rice usually served with the dish adds most of the plate's carbohydrates. Soy sauce contributes sodium, and oil adds further fat. For balance, serve a moderate amount of rice with a generous share of cabbage and mushrooms.

The marinade and the wings

Marinade: soy sauce, Shaoxing wine and garlic season the wings before they are browned. The recipe calls for 2 hours, with an overnight rest in the fridge as an alternative.

Browning: work in batches if needed so the wings have room to colour. After browning, cover the wok for the 10-minute cooking stage and check that the meat is cooked through before setting the wings aside.

Preparing the mushrooms

Black fungus: soak the dried pieces in hot water until they expand, then drain them well. This gives them a flexible, pleasantly springy texture in the finished stir-fry.

Fresh mushrooms: halve or quarter them according to size, then cook until softened and their juices have come out. Season them with salt as directed.

Keeping the vegetables distinct

Cabbage: the brief 1-minute fry is intended to soften it only slightly before it is set aside. Cut the pieces to a similar size so they cook at about the same rate.

Spring onions: give them just 30 seconds in the hot wok, stopping when they smell fragrant. Their quick cooking helps prevent them from becoming limp before the final mix.

Getting the sauce right

Slurry: stir the potato flour with the measured cold or room-temperature water until smooth before adding it to the wok. Pour it in while mixing so it thickens evenly rather than forming lumps.

Doneness: cook the combined stir-fry for the full 4 minutes after adding the slurry, looking for a cohesive, thickened sauce. If it becomes too thick, loosen it with a small splash of water.

Timing and serving

The listed total time of 70 minutes does not include the stated 2-hour marinade; an overnight marinade takes longer still. Plan that resting time separately before starting the wok cooking.

Serve straight away over steamed rice, which soaks up the savoury sauce. The wings and vegetables are also a natural fit alongside a simple, lightly dressed green vegetable.

Recipe notes & tips

• Pat the wings dry before marinating if they are wet, so they brown more readily in the wok.
• Use a wok large enough to brown the wings without packing them tightly; cook in batches if necessary.
• Have the cabbage, spring onions and mushrooms prepared before heating the wok, as their cooking stages are brief.
• Drain the rehydrated black fungus well so excess soaking water does not dilute the sauce.
• Mix the potato flour slurry again just before adding it, as it can settle at the bottom.
• Taste the finished sauce before adding any extra salt, since the soy sauce is already savoury.

Variations

• Add ginger: include finely sliced ginger with the garlic for a sharper aromatic note.
• Change the mushrooms: use shiitake or another firm mushroom in place of some of the fresh mushrooms.
• Add chilli: fry sliced fresh chilli briefly with the spring onions for a hotter dish.
• Use cornflour: replace the potato flour with the same amount of cornflour for the slurry.
• Make it meatier: add extra wings and brown them in batches so they still colour properly.

Common mistakes to avoid

• Crowding the wok: the wings may steam instead of browning, so cook them in batches.
• Skipping the soak: dried black fungus will stay tough, so rehydrate it fully before adding it.
• Overcooking the spring onions: they can lose their fresh texture, so keep their fry to 30 seconds.
• Adding dry flour: it can clump in the sauce, so mix it with the measured water first.
• Leaving the wings uncovered: the recipe's covered 10-minute cooking stage helps cook them through after browning.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened too much; store rice separately when possible.

Frequently asked questions