Hoisin Braised Chicken Wings, or 海鮮醬燒雞翅, are rich and flavorful with the sweetness of Hoisin Sauce blended with Garlic and Shaoxing Wine.
Ingredient Notes for Hoisin Braised Chicken Wings
I rarely cook chicken wings whole. Rather, when I buy them, I break them down into their constituent parts and generally use them separately. As you may have guessed from the title of the post, today we will be using the ‘drumette’ section. In the forefront of the above picture, there is a single wing broken down into its three sections, which are, from left to right, the middle, the tip, and the ‘drumette’.
How to make 海鮮醬燒雞翅
The first step is to lightly brown the wings as this gives them a bit more flavor and a nice texture than simply cooking them in the sauce. You can, if you like, do this in your sauté pan (and, indeed, this is the way I would usually do it) but, today, I was using the oven anyway and decided to brown them that way. I simply put the drumettes in a lightly oiled pan and popped them in a 350-degree oven for about 15 minutes or so, turning them once during the process. The idea here is not to fully cook the meat, rather to just have the visible flesh white, and the skin just beginning to brown.
Once the drumettes are sufficiently brown, put them in a bowl and stir in the garlic paste and soy sauce. Allow this to sit for at least 30 minutes or so, or until you are ready to continue.
When ready to proceed with the final cooking, heat a tablespoon of oil in a pan over moderate heat and sauté the onions briefly until they soften.
Finally, stir in the Hoisin sauce, stock and rice wine and, when it begins to really bubble, turn down the heat and let things simmer for about twenty minutes until the wings are fully cooked through and the sauce has reduced to a syrupy consistency. Serve Hot.
Your Recipe Card for 海鮮醬燒雞翅:
Hoisin Braised Chicken Wings
- 12 – 16 Chicken Wing ‘drumettes’;
- ½ a small Onion very thinly sliced in half-rings;
- 1 tsp. Garlic paste or puree;
- 2 tbsp. Soy Sauce;
- 3 tbsp. Hoisin Sauce;
- ½ cup Chicken Stock;
- 2 tbsp. Shaoxing Wine or other rice Wine;
- Lightly brown the outside of the drumettes by briefly pan-frying, or baking in a 350-degree oven for about 15 minutes.
- Remove the drumettes to a bowl, toss with the soy sauce and garlic paste and let sit for at least 30 minutes.
- Heat a tablespoon of oil in a pan over moderate heat and sauté the onions briefly until they soften.
- Stir in the Hoisin sauce, stock and rice wine and, when it begins to bubble, add in the drumettes.
- Turn the heat to low and let simmer for about 20 minutes until the drumettes are cooked through and the sauce has reduced to a syrup glaze.
- Serve hot.