Soy Chicken Wings

    30 minutes

    A Chinese method of making soy chicken wings where they are first stir fried then simmered in stock before being finished with seasonings.


    Victoria, Australia
    4 people made this

    Serves: 4 

    • 8 whole chicken wings
    • 3 teaspoons cornflour
    • 3 tablespoons vegetable oil
    • 1 tablespoon dark soy sauce
    • 1 teaspoon sugar
    • 1/4 cup chicken stock
    • 1 tablespoon fresh ginger, finely diced
    • 1/3 cup spring onions, finely diced
    • 2 tablespoons oyster sauce
    • 3 tablespoons water
    • 1 tablespoon Shaoxing wine (or sherry)

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut off and discard the wing tips. Cut the wings through the joint into two, making 16 winglets.
    2. In a bowl, combine the wings, 2 teaspoons cornflour, 1 tablespoon oil, the soy sauce and the sugar. Stir well.
    3. Heat the remaining oil in a wok and add the wings. Cook, stirring, about 5 minutes.
    4. Add the chicken stock and cover. Cook about 10 minutes or until chicken is done. Remove the chicken and set aside.
    5. To the liquid in the wok add the ginger and spring onions. Stirring, add the oyster sauce and 2 tablespoons water.
    6. Blend the remaining cornflour with 1 tablespoon water and stir this in. Add the wine. Return the wings to the wok and stir over high heat to coat with the sauce.

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