Soy-Braised Chicken Wings (酱油鸡翅)

酱油鸡翅

Soy-Braised Chicken Wings (酱油鸡翅) — Home-styleNationwide home cooking.

Ingredients

• chicken wings (mid-joint + drumette)
• ginger, sliced
• scallions
• light soy sauce
• dark soy sauce
• sugar
• Shaoxing wine
• star anise (optional)
• sesame oil

Instructions

1. Pat wings dry and score. Have the sauce ready: soy, dark soy, sugar, Shaoxing, and 1 cup warm water mixed. (Sauce is a uniform deep brown; sugar dissolved)
2. Heat a wide pan over medium-high. Sear the wings skin-side down in one layer until golden, about 3 minutes per side. Don't crowd. (Skin is golden with brown edges; renders some fat)
3. Add ginger, scallions, and star anise (if using). Stir 30 seconds until fragrant. (Aromatics sizzle and perfume the oil)
4. Pour in the sauce. It should come about halfway up the wings. Boil, then reduce to medium-low, cover, and simmer 12 minutes. (Liquid bubbles gently; wings absorb the color)
5. Uncover, turn the wings, and simmer uncovered 8 minutes, spooning sauce over them, until the sauce is glossy and clings. (Sauce is thick, dark, and lacquered on the wings)
6. Off heat, drizzle sesame oil and toss once. Serve hot with rice — spoon the remaining sauce over. (Wings are deep mahogany, glossy, sticky-sweet looking)