Braised Chicken Wings in Soy Sauce

Method16 steps

1. 1

   Prepare the Chicken Wings

   处理鸡翅

   Wash the chicken wings. Cut three slashes into the thick part of each wing and one slash on the back to help the flavors penetrate.

   将鸡翅洗净。用刀在鸡翅厚处划三刀，背面扎一刀，便于入味。

   ⏱3 min

   • 💡 Cut to a moderate depth; do not cut through the bone.划刀深度适中，不要切断骨头
   
2. 2

   Optional: Remove Gamey Flavor

   可选去腥

   If the chicken wings are not fresh, soak them in ginger water for 10-20 minutes after making the cuts.

   如果鸡翅不新鲜，可在打完花刀之后用姜水泡 10-20 分钟。

   • 💡 Fresh chicken wings can skip this step.新鲜鸡翅可跳过此步
   
3. 3

   Prepare the Aromatics

   准备辅料

   Prepare 10g of ginger slices and 15g of scallion segments. Crush 3-4 cloves of garlic with a knife. Set out the bay leaves, star anise, and dried red chili.

   将10g姜片、15g葱段备好；3-4瓣大蒜用刀拍散；准备好香叶、八角、干辣椒。

   ⏱2 min

   • 💡 There is no need to mince the garlic; crushing it releases the aroma more easily.大蒜无需剁碎，拍散更容易释放香味
   
4. 4

   Blanch to Remove Blood and Foam

   焯水去血沫

   Add water to a pot until it covers the chicken wings. Start with cold water, add 20ml of cooking wine and 2 slices of ginger, bring to a boil over high heat, and simmer for 2-3 minutes. Skim off the foam.

   锅中加入清水没过鸡翅，冷水下锅，加入20ml料酒、2片姜片，大火烧开后煮2-3分钟，撇去浮沫。

   ⏱8 min

   • 💡 You must start with cold water to fully draw out the blood.必须冷水下锅，才能彻底逼出血水
   
5. 5

   Rinse and Drain

   清洗控干

   Remove the chicken wings and rinse them twice in warm water to remove the blood foam. Drain the water and set aside.

   捞出鸡翅，用温水清洗2遍去除血沫，控干水分备用。

   ⏱2 min

   • 💡 Make sure the water is fully drained, otherwise the oil will splatter when frying.水分一定要控干，否则下油锅会溅油
   
6. 6

   Heat the Oil

   热锅下油

   In a separate pan, heat over the stove and add 10-15ml of cooking oil.

   另起锅，开火烧热后放入10-15ml食用油。

   ⏱1 min

   • 💡 A hot pan with cool oil prevents sticking.热锅凉油可以防止粘锅
   
7. 7

   Caramelize the Sugar

   炒糖色

   When the oil is 50% hot, add the rock sugar. Melt it over high heat, then reduce to low heat and stir until it turns a jujube red color. Immediately add the chicken wings and stir-fry for 1-2 minutes to coat them.

   油温5成热入冰糖，大火熬化后转小火，炒至枣红色，立即下鸡翅翻炒1-2分钟裹色。

   ⏱3 min

   • 💡 Watch the color closely; add the wings immediately once it turns jujube red to prevent the sugar from turning bitter.注意观察颜色，枣红色后立即下锅防止糖色发苦
   
8. 8

   Fry the Spices

   煸炒香料

   Add the bay leaves, star anise, dried red chili, remaining ginger slices, scallion segments, and garlic. Stir-fry for 30 seconds.

   加入香叶、八角、干辣椒、余下的姜片、葱段、大蒜，煸炒30秒。

   ⏱30 sec

   • 💡 Stir-fry until fragrant.煸炒出香味即可
   
9. 9

   Add the Seasonings

   烹入调料

   Pour 15ml of cooking wine and 15ml of light soy sauce along the edge of the pan. Stir-fry quickly for 10 seconds.

   沿锅边淋入15ml料酒、15ml生抽，快速翻炒10秒。

   ⏱10 sec

   • 💡 Pouring along the edge of the pan brings out the sauce aroma.沿锅边淋入能激发酱香
   
10. 10

    Add Warm Water

    加温水

    Add warm water (about 50-60°C). The water should just barely cover all the chicken wings.

    加入温水（约50-60℃），水量稍微没过所有鸡翅。

    ⏱30 sec

    • 💡 You must use warm water; cold water will cause the meat to contract and become tough.一定要加温水，冷水会使肉质骤缩变柴
    
11. 11

    Season Again

    二次调味

    Add dark soy sauce, salt, white sugar, and ground pepper. Stir to combine.

    加入老抽、盐、白糖、胡椒粉，搅拌均匀。

    ⏱30 sec

    • 💡 Adjust the amount of dark soy sauce to your preferred color.老抽可以根据颜色喜好微调
    
12. 12

    Simmer over Medium Heat

    中火焖煮

    Cover and simmer over medium heat for 7-8 minutes.

    盖盖，开中火烧煮7-8分钟。

    ⏱8 min

    • 💡 Medium heat allows the chicken wings to fully absorb the sauce.中火能让鸡翅充分吸收汤汁
    
13. 13

    Remove the Spices

    剔除料渣

    Uncover the pan and remove the bay leaves, star anise, ginger slices, scallion segments, and garlic from the pot and discard them.

    打开锅盖，将锅中的香叶、八角、姜片、葱段、大蒜捡出丢弃。

    ⏱1 min

    • 💡 Removing the spices makes the final dish look neater.剔除料渣可以让成品更整洁
    
14. 14

    Reduce the Sauce over High Heat

    大火收汁

    Turn up the heat to high and keep stir-frying until the sauce becomes thick and glossy (about 1-2 minutes).

    转大火，不断翻炒，将汤汁烧至粘稠状态（约1-2分钟）。

    ⏱2 min

    • 💡 Keep stirring while reducing the sauce to prevent it from burning.收汁时要不断翻动防止糊锅
    
15. 15

    Plate the Dish

    装盘

    Turn off the heat, plate the chicken wings, and drizzle the remaining thick sauce over them.

    关火盛盘，淋上锅中剩余的粘稠汤汁。

    ⏱1 min

    • 💡 The remaining sauce is the best part.剩余汤汁是精华
    
16. 16

    Garnish

    点缀

    Finally, sprinkle with white sesame seeds and chopped scallion to finish.

    最后撒上白芝麻和小葱花，完成制作。

    ⏱30 sec

    • 💡 Garnishing not only looks nice but also adds aroma.点缀不仅美观还能增香