Chinese Braised Chicken Wings (My Kids' Favorite)
These Chinese braised chicken wings 红烧鸡翅 are sweet, savory, and bone tender. A comforting family recipe made with simple ingredients!
Servings: 8 servings
Equipment
Ingredients
- 3.5 lbs chicken wings
Marinade
- 4 tbsp coconut aminos or soy sauce
- 1 tsp Chinese five spice
- 2 tbsp Shaoxing wine
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
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