Bian’s kitchen notebook
Soy-Braised Chicken Wings
Sticky, glossy wings braised with soy sauce, ginger, garlic, and a touch of sweetness.
Prep15 min
Cook35 min
Total50 min
Yield3 to 4 servings
ChickenMeal PrepFamily Style
Introduction
When these wings are simmering, the whole kitchen smells like you absolutely have your life together. It’s a great recipe for feeding a table with very little last-minute stress.
Ingredients
Prep helper
0 / 9 ingredients checked
Main
Braising sauce
Steps
- 1
Pat the wings dry. Sear them skin-side down in a heavy pan until lightly golden.
- 2
Add ginger, garlic, and scallions. Stir until fragrant, then pour in the braising sauce ingredients.
- 3
Cover and simmer gently for 20 minutes, turning once or twice so the wings color evenly.
- 4
Uncover and reduce the sauce until it becomes shiny and clings to the wings.
Notes
- Serve with rice and a quick cucumber salad.
- The leftovers are excellent cold from the fridge the next day.
Helpful extras
Storage & serving notes
Dietary notes
- meal-prep-friendly
Storage
- Refrigerate up to 3 days in a sealed container.
Reheating
- Warm covered on the stove or in the microwave until hot through.
Reader notes
The sauce reduced beautifully. I served it with jasmine rice and steamed bok choy.