Soy-Braised Chicken Wings

Ingredients for Soy-Braised Chicken Wings

• 2 (3-inch) pieces ginger, scrubbed, thinly sliced, divided

• 120ml dark soy sauce, divided

• 2 teaspoons Five-Spice Powder, divided

• 20–24 chicken wing pieces (about 1.1kg .)

• 45ml vegetable or sunflower oil

• 1 shallot, thinly sliced

• 3 spring onions, roots trimmed, halved crosswise

• 5 garlic cloves, smashed

• 1 red finger or Fresno chilli, halved lengthwise

• 90g Chinese rock or lump sugar or 50g raw sugar

• 3 whole star anise

• 2 pieces dried licorice root (optional)

• 1 (4-inch-long) cassia or cinnamon stick

• 1/4 teaspoons freshly ground white pepper (optional)

• 1/4 teaspoons Sichuan peppercorns

• 120ml low-sodium soy sauce

• 60ml unseasoned rice wine

• Thickly sliced cucumbers (for serving

• optional)

Mix half of ginger, 60ml dark soy sauce, and 1 teaspoon Five-Spice Powder in a medium bowl. Add wings; toss to coat. Cover and chill at least 1 hour and up to 8 hours.

Heat oil in a wok or large deep-sided skillet over medium-high. Add shallot, spring onions, garlic, chilli, and remaining ginger and cook, stirring, until fragrant, about 2 minutes. Add rock sugar, star anise, licorice root (if using), cassia, white pepper (if using), Sichuan peppercorns, and remaining 1 teaspoon Five-Spice Powder and stir to combine. Pour in low-sodium soy sauce, remaining 60ml dark soy sauce, and 240ml water. Bring to a boil, then reduce heat to medium-low.

Lift chicken wings out of marinade; discard marinade. Add wings to wok and pour wine over. Stir gently, then bring to a simmer. Cover and cook over medium-low 15 minutes. Gently stir, then cover again and continue cooking until chicken is cooked through and a deep brown colour, about 15 minutes longer. Using a spider or slotted spoon, transfer wings to a plate.

Pour liquid in wok through a fine-mesh sieve into a small bowl; discard solids. Return strained liquid to wok and bring to a simmer over medium-high. Cook until sauce thickly coats a spoon, 10–12 minutes. Return chicken wings to sauce and toss to coat. Using a spider or slotted spoon, transfer to a platter. Serve with cucumbers if using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.