Go Back
–+ servings

One Pot Garlic Soy Chicken Wings

Ellen
Tender chicken wings braised with a savoury soy sauce base and finished with sweet honey
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 20 mins
Marinating Time 1 d
Course Main Course
Cuisine Cantonese, Chinese
Servings 4 people

Equipment

  • 8-9 inch stainless steel pot

Ingredients
  

  • 26 chicken wings wingettes or drumsticks or both (or 12-14 full wings)

Chicken Wing Marinade

  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 2 tbsp rice wine (or Shaoxing wine)
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp chou hou paste
  • 2 cubes red fermented bean curd a.k.a nam yu in Chinese
  • 2 tsp brown sugar

For Rest of the Dish

  • 1 tbsp grapeseed oil (or other neutral oil)
  • 1 medium white onion sliced
  • 1/3 cup unsalted chicken broth (or water)
  • 2 tsp oyster sauce
  • 1/4 cup honey
  • chopped scallion for garnishing

Instructions
 

Marinate Chicken Wings

  • Combine chicken wings, ginger powder, garlic powder, salt, rice wine, light soy sauce, dark soy sauce, chou hou sauce, brown sugar and mix well in a bowl or ziploc bag
  • Mash up the red fermented bean curd and add it to the marinated chicken wings. Mix it up as best you can (its ok if small chunks of the fermented bean curd remain)
  • Cover or seal and let marinate overnight

Cook Chicken Wings

  • Heat a 8-9 inch pot in medium/high heat. Add oil
  • Once oil is hot, add sliced onion and cook until slightly translucent. Add a pinch of salt. Remove and put aside
  • Add marinated chicken wings along with accompanying juices
  • Stir and fry wings for about 2 mins. If wings start to stick to the pot (that's ok!) or the juices start to brown too quickly, lower heat to medium immediately
  • Deglaze pot with chicken broth and cover. Lower heat to low/medium
  • Let simmer for 10 minutes, stirring occasionally. The chicken wings will start to release its natural juices as it cooks, so more liquid will appear in the pot during cooking
  • Add back sliced onion to the pot. Cook for an additional 3 - 6 minutes checking for doneness (please see note 1)
  • Add salt to taste. Add oyster sauce and honey. Mix well
  • Transfer wings on serving plate and spoon over with juices. Garnish with green onions (optional)
  • Serve immediately over steamed rice

Notes

  1. CHECK for DONENESS - Once cooked, the chicken wings should pierce easily with a fork and the flesh will be opaque and white. To ensure doneness, cut through a sample piece or check internal temperature is 160 F.  The joints of the wings should also be thoroughly cooked and no longer bloody
  2. As the wings cook, they will begin to release their natural juices.  There should be a fair amount of liquid left in the pot after cooking.  These flavorful juices can be spooned over the wings while serving as well as mixed with rice
  3. FREEZER FRIENDLY - after marinating the chicken wings, they can be placed in a freezer bag and into the freezer for up to 2 months.  Remove from freezer and defrost overnight.  Place defrosted chicken wings in the pot for a quick weeknight meal!
Keyword chicken wings
Tried this recipe?Let us know how it was!