瑞士雞翼Swiss Sauce Chicken Wings

Prep 10 min·Cook 30 min

1. 1You're here
   Step 1.

   Rinse the wings and pat them completely dry.

   800 g Chicken wings (mid-joints, or whole wings cut at the joints)

2. 2
   Step 2.

   Heat the oil in a wok over medium heat and fry the wings until lightly golden on both sides.

   1 tbsp Cooking oil800 g Chicken wings (mid-joints, or whole wings cut at the joints)

   5 minPan-fry
3. 3
   Step 3.

   Push the wings aside and fry the ginger and spring onion until fragrant.

   4 slices Ginger, sliced2 stalks Spring onion, cut into lengths

4. 4
   Step 4.

   Splash the wine around the edge of the wok, then add the light soy, dark soy, rock sugar, star anise, cassia, bay leaf and water. Bring to the boil.

   2 tbsp Shaoxing wine4 tbsp Light soy sauce2 tbsp Dark soy sauce60 g Rock sugar, crushed2 pieces Star anise1 piece Cassia bark2 pieces Bay leaf250 ml Water

5. 5
   Step 5.

   Cover and braise over low heat, turning the wings halfway so they colour evenly.

   800 g Chicken wings (mid-joints, or whole wings cut at the joints)

   15 minBraise / stew
6. 6
   Step 6.

   Uncover, turn up the heat and reduce the sauce, turning the wings constantly, until it is thick and glossy and coats them.

   800 g Chicken wings (mid-joints, or whole wings cut at the joints)4 tbsp Light soy sauce

   5 minSauce making / reducing

   Mum's tip媽媽小貼士

   Watch closely at the end: the sugar can catch and burn in seconds.
7. 7
   Step 7.

   Remove the spices and serve the wings with the sauce spooned over, with rice or as a snack.

   800 g Chicken wings (mid-joints, or whole wings cut at the joints)2 pieces Star anise1 piece Cassia bark2 pieces Bay leaf