1/1 Photo of Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)
Yummy chinese chicken wings from the beautiful book 'The Complete Asian Cookbook' by Charmaine Solomon.
My Private Note
Units: US | Metric
- 1Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock.
- 2Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned.
- 3Add soy, honey, wine or sherry, garlic and ginger, stir well.
- 4Reduce heat to low, cover and simmer about 30 minutes or until tender.
- 5Stir frequently towards end of cooking and make sure the sweet does not burn.
- 6Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV).
- 7Note: This recipe can use a whole chicken, cut up, instead of only the wings.
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Nutritional Facts for Chinese Honey-Soy Braised Chicken Wings (Mut Jup Mun Gai Yik)
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 662.5
- Calories from Fat 420
- Total Fat 46.7 g
- Saturated Fat 12.3 g
- Cholesterol 192.5 mg
- Sodium 1549.1 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 0.2 g
- Sugars 9.0 g
- Protein 48.4 g
The following items or measurements are not included: