Hey everyone! It’s Kevin, bringing you a recipe for finger-licking good braised Chinese chicken wings!
Growing up, along with stir-fried tomato and egg and scallion pancakes, these wings were one of my favorite Chinese dishes that my mom made. They are super sticky and glazed with a sweet and soy sauce that will literally have you licking your fingers afterward! They are so addictive that I can easily eat 1 pound of these wings by myself. I’m so excited to share with you our family recipe for these amazing sticky braised Chinese chicken wings!
Let’s Talk Sauce
The sauce used for these braised chicken wings is one of my favorite sauces of all time, and the best part is, it’s really easy to make! All of the ingredients are very commonly used in Chinese cooking, and you should be able to find them at any national grocery store chain, like Whole Foods. The only unfamiliar ingredients might be star anise, found in most spice aisles, and shaoxing wine, which you can replace with dry sherry.
Probably the most unusual step for making the sauce is the first step, where you melt the sugar in oil. You end up with a caramel-like liquid that the wings are then coated in. This is the first step in the braising process.
I have a few tips for melting the sugar that will make your life easier. First, right after you add the sugar, use a spatula to spread the sugar into a thin layer, making sure all of it is soaked with oil. After that, just let the sugar heat up until it starts to melt. Once most of the sugar is melted, you’ll probably still have some larger chunks of sugar unmelted. You can use a chopstick or fork (don’t use your spatula) to mix the sugar with the melted sugar to finish melting the remaining sugar.
After the wings are coated with sugar, just add the remaining sauce ingredients and cook covered for 15 minutes—it’s that easy! The end result is a thick, sticky sauce that is simply irresistible!
Let’s get started on these sticky braised Chinese chicken wings!
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