Braised Red-Cooked Wings, Shanghai-Style

“Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison. Taken from the blog at Serious Eats.”
READY IN:
50mins
SERVES:
4-6
YIELD:
48 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim off the wing tips. Cut each wing in two through the joint.
  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. 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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