Braised Chicken Wings Recipe

Braised Chicken Wings Recipes

Ingredients :

24 chicken wings

3 lumps rock (lump) sugar

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp Shaoxing rice wine

oil, for deep frying

2 tsp finely chopped ginger

1 spring onion (scallion), finely chopped

2 tbsp hoisin sauce

150ml chicken stock

Method :

Discard the tip of each chicken wing. Cut each wing into two pieces through the joint. Put the wing pieces in a bowl. Put the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings, then marinate in the fridge for at least 1 hour, or overnight.

Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 350F/Gas 4, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the chicken wings in batches for 2-3 minutes, or until they are well browned. Drain on paper towels.

Carefully pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat, add the reserved oil and heat until very hot. Stir fry the ginger and spring onion for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for 1 minute, then add the stock and bring to the boil. Reduce the heat, cover the wok and cook gently for 8-10 minutes, or until the chicken wings are cooked through and tender.

Increase the heat and bring the sauce to the boil, uncovered. Cook until the sauce reduces to a sticky coating.

Serves 4-6

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