Soy-Braised Whole Chicken Wings
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The cartilage near the wing joints softens the longer it braises, which changes the chew when you tear the meat off the bone.
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The wings reduce uncovered and get turned two or three times so the glaze works into the joints. Eaten with the fingers, they often end up next to beer or soju.
Ingredients
Instructions
- 1
Soak 800 g chicken wings in cold water for 10 minutes to draw out blood.
Lift them out, then press them dry with kitchen towels so they sear cleanly and splatter less in the pot.
- 2
Heat a pot over medium heat and spread in the wings without adding oil.
Turn them for about 4 minutes, until the skin releases some fat and the outside begins to turn lightly golden.
- 3
Add 5 tablespoons soy sauce, 250 ml water, 1 tablespoon sugar, 1 tablespoon minced garlic, 10 g sliced ginger, and black pepper.
Bring to a boil over high heat while scraping up the browned bits from the bottom.
- 4
Once it boils, lower the heat to medium-low and simmer uncovered for about 18 minutes.
Turn the wings two or three times so the seasoning coats both sides and reaches the joints evenly.
- 5
When the liquid is reduced by more than half and the wings look glossy and deep brown, add 60 g diagonally sliced scallion.
If the sauce thickens too fast or catches on the bottom, add one or two spoonfuls of water.
- 6
Simmer for 3 more minutes, turning the wings until the scallion softens.
Turn off the heat when the sauce coats a spoon and drips slowly, then plate the wings right away while the glaze is sticky.
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