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    You are in: Home / Chinese / Braised Red-Cooked Wings, Shanghai-Style Recipe
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    Braised Red-Cooked Wings, Shanghai-Style

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    DrGaellon's Note:

    Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison. Taken from the blog at Serious Eats.

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    Ingredients:

    Serves: 4-6

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      Trim off the wing tips. Cut each wing in two through the joint.
    2. 2
      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.).
    3. 3
      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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    Nutritional Facts for Braised Red-Cooked Wings, Shanghai-Style

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 923.4
     
    Calories from Fat 428
    46%
    Total Fat 47.6 g
    73%
    Saturated Fat 13.3 g
    66%
    Cholesterol 226.6 mg
    75%
    Sodium 2413.1 mg
    100%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 1.5 g
    6%
    Sugars 30.3 g
    121%
    Protein 58.9 g
    117%

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