If there’s one dish that instantly takes me back to my childhood, it’s these Chinese braised chicken wings (红烧鸡翅). As far back as I can remember, my grandma made this dish all the time when I was growing up in China—because it was everyone’s favorite.

No matter the occasion, these wings would disappear first. They’re marinated, caramelized, and then gently braised with aromatics and potatoes until they’re tender, glossy, and packed with flavor.

Chinese red braised chicken wings (红烧鸡翅) caramelized and simmered until tender in a pot.

Sweet, savory, rich… it’s the kind of dish that feels like an explosion of flavor and a warm hug at the same time.

Honestly, even the smell alone would draw people in. Whenever my grandparents or parents made this, the aroma would drift outside—and somehow everyone nearby suddenly felt hungry.

Now that I have my own kitchen here in the U.S., this has become one of those recipes I make for my own family. And just like before? It’s an instant clean-plate situation.

Even my neighbor’s daughter—who is not a meat eater—came back asking for seconds. If that’s not a win, I don’t know what is. Moms, you get it.

This recipe might look a little more involved than your average weeknight dinner, but I promise: once you make it once, you’ll feel like a pro at red braising (红烧). I’ll walk you through every step so you can nail it with confidence.

Step-by-Step Instructions to Nail this Dish

First is to prepare the Chicken wings:

Step by step instruction to make Braised Chicken wings 红烧鸡翅 - Make sure your chicken wings are thawed (if previously frozen).
Make sure your chicken wings are thawed (if previously frozen).
Step by step instruction to make Braised Chicken wings 红烧鸡翅 - Make a few small cuts on the wings.
Make a few small cuts on the wings.
The cuts should be shallow, not through the bones.
The cuts should be shallow, not through the bones.

This boiling step is optional and only needed if your wings were previously frozen.

Place the wings in a pot filled with water and bring it to a boil.
Place the wings in a pot filled with water and bring it to a boil.
Foam will start floating to the top—use a spoon to skim it off.
Foam will start floating to the top—use a spoon to skim it off.
Drain the water and transfer the chicken wings to a large mixing bowl.
Drain the water and transfer the chicken wings to a large mixing bowl.
Add all the marinade ingredients.
Add all the marinade ingredients.
Combine until well incorporated. Let it sit.
Combine until well incorporated. Let it sit.

Once the chicken wings are done marinating, it’s time to cook!

Heat oil in a medium to deep pot. Spread the sugar evenly across the bottom.
Heat oil in a medium to deep pot. Spread the sugar evenly across the bottom.
Over medium heat, let it melt, then gently stir a few times until it turns an amber color.
Over medium heat, let it melt, then gently stir a few times until it turns an amber color.
Drain the marinade and add the chicken wings to the pot.
Drain the marinade and add the chicken wings to the pot.
Let each side sear before flipping, until nicely caramelized.
Let each side sear before flipping, until nicely caramelized.
Stir in the ginger, garlic, and onion.
Stir in the ginger, garlic, and onion.
Add the chopped potatoes and sprinkle in a little extra salt if needed.
Add the chopped potatoes and sprinkle in a little extra salt if needed.
Pour in hot water or broth. Bring to a boil, then cover and simmer over medium-low heat.
Pour in hot water or broth. Bring to a boil, then cover and simmer over medium-low heat.
Stir a couple of times. The dish is done when the potatoes are fork-tender.
Stir a couple of times. The dish is done when the potatoes are fork-tender.

The Key Technique to Master: Red Braising (红烧)

The heart of this dish is the caramelized sugar.

Get this right, and everything else falls into place.

  • If the sugar is undercooked, the dish tastes too sweet
  • If the sugar is overcooked, it turns bitter and burnt

Growing up, my mom always used rock sugar (冰糖), which melts more evenly. But here in the U.S., it’s not always easy to find, so I use regular granulated sugar.

I’ll be honest—I failed this step many times trying to copy my mom’s exact method. The sugar would clump, refuse to melt, and leave me very frustrated.
So here’s my foolproof method:

  • Spread the sugar evenly over warm oil
  • Let it sit undisturbed for 1–2 minutes
  • Once it starts melting, gently stir

You’re looking for that beautiful amber color—that’s your signal to add the chicken.

And you won’t believe it—the rich brown sear on the chicken wings comes from the caramelized sugar alone, not the soy sauce!

Chinese red braised chicken wings (红烧鸡翅) with potatoes, caramelized and simmered until tender

Can Coconut Aminos and Soy Sauce Be Used Interchangeably?

If you’ve been following my cooking journey, you know I make most of my Asian recipes soy-free because my husband is sensitive to soy. That’s why coconut aminos is my go-to alternative—and even my Chinese parents approve.

That said, coconut aminos are slightly sweeter and less umami than regular soy sauce. So for this recipe, I recommend reducing the sugar a bit if you’re using coconut aminos.

I can’t wait for you to try this recipe. It’s truly more than just food for me—it’s a connection to my childhood, my parents, and my culture. And now, it’s something I get to share with my own kids.

If you have any questions, feel free to leave a comment below—I’m always happy to help!

Get the recipe:Chinese Braised Chicken Wings (My Kids’ Favorite)

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 15 minutes
These Chinese braised chicken wings 红烧鸡翅 are sweet, savory, and bone tender. A comforting family recipe made with simple ingredients!
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Ingredients

  • 3.5 lbs chicken wings

Marinade

Red Braising

  • 3 tbsp sugar, adjust if using coconut aminos
  • 3 tbsp neutral oil
  • 1 inch ginger, sliced
  • 4 cloves garlic, minced
  • 1/4 medium onion, small cubed
  • 2 medium potatoes, cubed
  • 1 cup Hot water or broth, enough to partially cover

Equipment

Instructions 

Prep the Chicken (Optional but Recommended for Frozen Wings)

  • If wings were previously frozen, make sure they are thawed out enough to make a few shallow cuts on each side.
  • Place the chicken wings in a large pot of water on the stove. Bring it to a boil. Boil for 3-4 minutes to remove impurities. Foam will rise to the top once the water start boiling. Skim the foam with a large spoon.
  • Drain and set the wings in a large mixing.

Marinate

  • Add shaoxing wine, coconut aminos and Chinese five spice to the wings.
  • Mix well and marinate for 30 minutes.

Caramelize the Sugar

  • Heat oil in a medium to deep dish until warm.
  • Spread the sugar acorss the bottom evenly and let it sit for 1–2 minutes.
  • Once the sugar start to melt nto brown liquid, gently stir to make sure all the sugar evenly melt into an amber caramel.
  • Once the sugar starts to bubble and turning deep brown, that is your sign to add the wings!

Sear the Wings

  • Drain the marinade and add wings to the pot. Have the wings spread as much as possible across the bottom. So they can all get a good sear.
  • Sear on all sides until lightly caramelized (about 3 – 4 minutes each side).

Add Aromatics & Braise

  • Add ginger, garlic, onion, and potatoes. Sprinkle 1/4 – 1/2 tsp salt or to taste here.
  • Pour in hot water or broth.
  • Bring to a boil, then cover and simmer for 20–30 minutes.

Finish

  • Taste and adjust the salt level again. Stir occasionally.
  • Cook until potatoes are fork-tender and sauce thickens.

Notes

  • Adjust sugar depending on whether you use coconut aminos or soy sauce
  • Do not burn the sugar—it should be amber, not dark brown
  • Serve with jasmine rice and cucumber salad

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese