Braised Soy Sauce Chicken Wings
Prep time
Cook time
Total time
Yield: 2 servings
  • 500 to 600 grams chicken wings
  • 1 teaspoon oil
  • Thumb of ginger, peeled and sliced
  • 2 large cloves garlic, unpeeled and crushed
  • 1 teaspoon dried chili flakes (optional, see Notes)
  • 4 tablespoons Shaoxing wine
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rock sugar
  1. Chop chicken wings into drumlettes and winglettes. Chop off the wing tips and freeze them to make stock. Rinse the chicken well and pat dry thoroughly with paper towels.
  2. Heat oil over medium heat in a non-stick frying pan (you may need more oil if using a wok). Add in the ginger, garlic and chili flakes and sauté for a few minutes until fragrant. Turn up the heat, add in the chicken and stir-fry until lightly browned, about 5 to 7 minutes.
  3. Add in the wine, soy sauce and sesame oil. The sauce should start to simmer right away. If not, bring to a boil then turn down the heat. Cover and simmer for 10 minutes.
  4. Remove the cover and add in the rock sugar. Turn up the heat to medium. Keep stirring the chicken until the sauce thickens and coats the chicken, giving the chicken a nice dark and shiny coating. Serve hot with rice or porridge.
Naggy Notes
- You can use dried or fresh red chili instead of chili flakes. To use dried chili, rehydrate them in boiling water for 15 minutes before using.
Recipe by Foodie Baker at