Soy-Braised Chicken Wings
Ingredients
Five-Spice Powder
-
2½
pieces
4"-long cassia or cinnamon sticks
-
20
pieces
whole star anise
-
1
Tbsp.
plus 1 tsp. whole cloves
-
20
slices
dried sand ginger (optional)
-
2
Tbsp.
plus 1½ tsp. Sichuan peppercorns
-
2½
tsp.
sliced dried licorice root or fennel seeds
-
1
tsp.
black peppercorns
-
1
tsp.
white peppercorns (optional)
Chicken Wings and Assembly
-
2
pieces
3" ginger, scrubbed, thinly sliced, divided
-
½
cup
dark soy sauce, divided
-
20–24
pieces
chicken wing pieces (about 2½ lb.)
-
3
Tbsp.
vegetable or sunflower oil
-
1
piece
shallot, thinly sliced
-
3
pieces
scallions, roots trimmed, halved crosswise
-
5
cloves
garlic, smashed
-
1
piece
red finger or Fresno chile, halved lengthwise
-
3
oz.
Chinese rock or lump sugar or ¼ cup raw sugar
-
2
pieces
whole star anise
-
2
pieces
dried licorice root (optional)
-
1
piece
4"-long cassia or cinnamon stick
-
¼
tsp.
freshly ground white pepper (optional)
-
¼
tsp.
Sichuan peppercorns
-
½
cup
low-sodium soy sauce
-
¼
cup
unseasoned rice wine
-
to taste
pieces
Thickly sliced cucumbers (for serving; optional)
Instructions
- Toast the spices for the Five-Spice Powder in a skillet until fragrant, then grind them into a powder.
- Mix half of the ginger, dark soy sauce, and Five-Spice Powder in a bowl and marinate the wings for at least 1 hour.
- Heat oil in a wok, add shallot, scallions, garlic, chile, and remaining ginger, cooking until fragrant.
- Add the remaining spices and sugars, then pour in the soy sauces and water, bringing to a boil.
- Add the marinated wings to the wok, pour over the rice wine, and simmer until cooked through.
- Strain the sauce, return it to the wok, and reduce until thick, then toss the wings in the sauce before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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