Braised Red-Cooked Wings, Shanghai-Style
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
48 pieces
- Serves:
- 4-6
ingredients
- 24 chicken wings
- 2 cups red wine
- 1⁄2 cup dark soy sauce
- 1⁄2 cup firmly packed brown sugar
- 2 tablespoons hoisin sauce
- 3 inches cinnamon sticks
- 6 whole cloves
- 1 teaspoon crushed red pepper flakes
- 1⁄4 cup chopped ginger
- 6 garlic cloves, minced
- 1 tablespoon grated orange zest
directions
- Trim off the wing tips. Cut each wing in two through the joint.
- In a large saucepan, combine all ingredients except wings. Bring to a boil. Add wings and reduce to a low simmer. Cover tightly and simmer until wings are very tender, about 30 minutes, stirring occasionally. (Chicken can be refrigerated, in the sauce, up to 24 hours at this point.).
- To serve, bring temperature up to medium and boil until sauce is thick and syrupy and wings are well-coated with glaze.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!