Soy Sauce Chicken Wings
Easy to make sweet and salty soy sauce chicken wings....definitely a family favorite!
Ingredients
- 12 Large Chicken Wings
- 2 Shallots Quartered
- 3 Pieces Of Ginger Thinly Sliced
- 1 Green Onion Cut Into Half
- 1 Bottle Soy Marinade 450 ml
- 350 ml Water
- 1 Brown Sugar Piece
- 1 tsp Chinese Cooking Wine
Preparing The Wings
- 6 Cups Of Water
- 1 tsp Salt
Instructions
- 1. Soak wings in the solution of water and salt for 10 minutes.
- 2. Rinse, drain and dry wings thoroughly with paper towels.
- 3. Bring a pot of water to a boil, and put wings in for 1 minute.
- 4. Immediately plunge wings into cold water and rinse until cold.
- 5. Drain and dry wings well.
- 6. Put shallots, green onions, ginger in a pot, add water and bring to a boil.
- 7. Add the soy marinade, brown sugar piece and cooking wine, and bring to a boil.
- 8. Add wings and boil for 1 minute, turn off heat and let wings steep in the sauce. Do not cover pot.
- 9. After 10 minutes, heat up the sauce until just steaming but not boiling. Turn heat off and let wings steep for 10 minutes. Repeat this step one more time.
Notes
1. Soaking the wings in lightly salted water helps to clean the scum off the skin, this helps to absorb the soy marinade better.
2. Blanching the wings in boiling water plumps up the skin, and rinsing in cold water prevents the skin from getting too soft and wrinkly when cooked.
3. Steeping the wings in the sauce uncovered is the key to keeping the meat moist and tender. Cooking them in boiling or simmering sauce produces wrinkly-skinned, salty and over cooked wings.
4. If medium sized wings are used, reduce the steeping time to 20 minutes in total.