What is Soy Sauce Chicken Wings? (Also known as Red Cooked Chicken Wings or Si Yao Hong Siu Gai Yik 豉油红烧鸡翼)
Soy Sauce Chicken Wings is a classic dish in Cantonese cuisine. This dish is also known as Si Yao Gai Yik (豉油鸡翼) or Red Cooked Chicken Wings (Hong Siu Gai Yik 红烧鸡翼). These delicious melt from the bone chinese style chicken wings are coated and infused with an aromatic soy sauce concoction. Sweet yet savoury, the sticky braised soy sauce gives this chicken wings its signature reddish brown colour. Hence the name, red cooked chicken wings.
These amazing looking Soy Sauce Chicken wings are great as a flavourful starter, finger food or as a main dish by itself. Goes beautifully with steamed rice, porridge, noodles as a one dish meal, or even as a side dish on its own.
An Easy Sticky Chicken Wings Recipe: Chinese Style Soy Sauce Chicken Wings
This asian style sticky chicken wings is extremely popular with kids because it is a little bit on the sweet side and the colour is fantastically appealing. It is also a perfect dish for working mums as it is extremely simple to make. You just need to marinate the chicken wings, pan fry them and braise to perfection. And it is done!
How To Make Soy Sauce Chicken Wings (Si Yao Gai Yik 豉油鸡翼)
Part 1: Marinate Chicken Wings
To make this easy and delicious Soy Sauce Chicken Wings dish, start by marinating the wings. Cut the chicken wings into two parts, the drumette and the end part. Add in cooking wine, light and dark soy sauce.
As this dish is both sweet and savoury, you need to add sugar as well. Massage to mix evenly the seasonings into the wings, cover and leave to marinate for at least one hour, or even overnight in the fridge to bring out its best flavour.
Part 2: Pan Frying Chicken Wings
Then heat up a pan with some oil. Swirl the oil around just to make sure its hot and covers the whole pan. Put in cut ginger slices. Fry till aromatic. This is to infuse the oil with the ginger flavour so the chicken wings will be really tasty.
Then add in the marinated chicken wings, skin side down to pan sear them. Sear each side for about one minute. The reason why we are browning the skin first is to achieve an even colour for the chicken wings.
Part 3: Braising Chicken Wings
Next, add in water, just enough to cover the chicken wings. Bring the sauce to a boil. Add in all the spices and green onion. Then cover and braise or simmer over medium heat for 15 minutes. The spices are what gives this recipe such a unique taste.
After 15 minutes, remove the cover and bring the heat up to high to reduce the sauce until it is a bit glossy and sticky, so it will coat the skin of the chicken wings. Swirl the pan to coat. Handle with care and try not to break the skin of the chicken wings. Otherwise, the dish will not look nice. Dish up and we are ready to serve these delicious and gorgeous looking chicken wings.
Important Cooking Tips On How To Get Extra Flavourful Soy Sauce Chicken Wings
Here are some helpful tips for this recipe. To achieve the best flavour and texture for this Soy Sauce Chicken Wings, it is important to:
- Marinate the chicken wings before cooking. Marinating the chicken wings for at least 1 hour or overnight in the fridge will ensure the best absorption of flavour. Don’t skip this step!
- Pan sear the chicken wings before braising. This will enhance the taste and ensure the wings are cooked evenly. Plus, the chicken wings will have a glossy brown look which is so appealing.
- Use good quality soy sauce. This will give the dish a beautiful reddish brown colour.
- Use dark soy sauce in moderation. Dark soy sauce is used to add some colour. Using too much will affect the final colour of the dish.
This Easy Chicken Wings Recipe Is A Sure Keeper
Serve these tasty chicken wings and you will be pleasantly surprised at how popular they are. But be warned, you may not have enough so be sure to make more as they may just disappear in an instant.
As always, Enjoy!
Soy Sauce Chicken Wings 豉油红烧鸡翼
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- 5 chicken wings, cut into two pieces
- 1 ginger, thumb size, cut into thick slices
- 3 cloves garlic, crushed
- 1 star anise
- ½ cinnamon stick
- 1 tsp five spice powder
- 2 stalks spring onion, top white part (bruised)
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp sugar
- Have ready all ingredients needed to cook the dish.
- Peel a thumb size ginger and cut into slices. Then peel and crush 3 cloves of garlic.
- Place chicken wings in a large bowl. Add a tbsp of salt and water. Soak the chicken wings in the water for 10 minutes
- Rinse the chicken wings over running water. Drain well, pat dry and cut the chicken wings into 2 parts, drumette and the wingette with tip.
- Then using a skewer or a fork, prick some holes on the chicken wings. When done, transfer into a large bowl and add in all the seasonings. Mix well. Cover with cling wrap and set aside to marinate for at least 1 hour or overnight.
- Heat up 1 tbsp cooking oil over medium high heat. Saute ginger slices to infuse the oil with ginger flavour. Then add in the marinated chicken wings (skin side down) to sear for 1 minute. Flip them over to the other side and sear for another 1 minutes till both sides are brown.
- Then add in the balance of the marinade and water just enough to cover the wings. Cover and bring the liquid to a boil.
- When boiling, add in the spring onions, star anise, cinnamon stick, garlics and the five spice powder. Cover and turn heat to medium. Let the chicken wings braise for another 15 minutes.
- After 15 minutes, remove the cover. Bring the heat up to high for a few minutes till the sauce is reduced. Swirl around to cook the wings till the sauce is thickened and becomes sticky and coat all the chicken wings making them glossy. And we are ready to serve them.
- Transfer to serving plate, garnish and enjoy.
Cooking Soy Sauce Chicken Wings:
- Try to use a premium quality light soy sauce. This can really enhance the flavour and gives the chicken wings the signature reddish brown colour.
- Dark soy sauce is used for colouration rather than taste. Do not use too much dark soy sauce as it can ruin the beautiful red colour.
- If you are afraid of oil splattering, you can just braised the chicken wings right away without having to fry them. However pan searing them enhances the taste.
If you like this Soy Sauce Chicken Wings, you may also be interested in our recipe for Chinese Style Caramel Wings, Easy Steamed Chicken With Mushrooms or this popular hawker dish packed with tons of flavour, Salted Egg Yolk Fried Chicken. Do check it out!
Still can’t get enough of chicken recipes? Do check out our entire recipe collection.