Hoisin Braised Chicken Drumettes

Hoisin Braised Chicken Drumettes

This little appetizer is very easy to put together and is rich with the sweet and salty depth of Hoisin Sauce blended with Soy Sauce, Garlic and Shaoxing Wine. Any cuts of chicken could be used, but the large wing sections known as ‘Drumettes’ are perfect.

Ingredient Notes

Chicken wings being broken down into sections
Chicken wings being broken down into sections

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’.

The Basic Method

Browning Chicken Drumettes
Browning Chicken Drumettes

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.

Marinating Chicken Drumettes
Marinating Chicken Drumettes

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.

Frying Onion for Hoisin Braised Chicken Drumettes
Frying Onion for Hoisin Braised Chicken Drumettes

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.

Finishing Hoisin Braised Chicken Drumettes
Finishing Hoisin Braised Chicken Drumettes

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:

Hoisin Braised Chicken Drumettes

These Hoisin Braised Chicken Drumettes are rich and flavorful with the sweetness of Hoisin Sauce blended with Garlic and Shaoxing Wine.
Course: Appetizer
Cuisine: Chinese
Keyword: Chicken Wings, Drumettes, Garlic Paste, Hoisin Sauce, Shaoxing Wine, Soy Sauce
Author: John Thompson

Ingredients

  • 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;

Instructions

  • 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.

Comments, questions or suggestions most welcome!