Braised Red-Cooked Wings, Shanghai-Style

"Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison. Taken from the blog at Serious Eats."
 
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Ready In:
50mins
Ingredients:
11
Yields:
48 pieces
Serves:
4-6
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ingredients

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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

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!
 
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