Braised Chicken Wings: A Flavorful Tradition from East China
Introduction
In the tapestry of Chinese cuisine, East China offers a particularly refined and well-balanced approach to flavor. The region—encompassing provinces such as Jiangsu, Zhejiang, and the metropolis of Shanghai—is known for its exquisite balance between sweet and savory, mild spices, and artful braising techniques. Among its many culinary gems, Braised Chicken Wings (红烧鸡翅, hóngshāo jīchì) stand out as a comforting and beloved home-style dish.
This article dives into the rich origin of braised chicken wings in East Chinese cuisine, explores the ingredients that make it so irresistible, and guides you through a detailed step-by-step preparation of this traditional dish. Whether you’re a novice cook or a seasoned enthusiast of Chinese gastronomy, this recipe offers an opportunity to immerse yourself in the essence of East China’s culinary traditions.
Origins of Braised Chicken Wings in East China
Braised dishes have long held a central place in East Chinese cuisine, especially in Huaiyang cuisine, one of the Four Great Traditions of Chinese cooking. This regional style hails from Jiangsu Province and has heavily influenced Shanghai cuisine as well. Known for its precise knife work, elegant presentation, and emphasis on freshness and subtle seasoning, Huaiyang cuisine prizes slow cooking techniques such as red braising—a method where meats are simmered in soy sauce, sugar, and aromatic spices until richly flavored and deeply colored.
The term “hóngshāo” (红烧) literally translates to «red braising» or «red cooking,» referencing the beautiful reddish-brown glaze that results from the mixture of soy sauce and caramelized sugar. It’s a technique applied to various meats—pork belly, tofu, fish—but chicken wings are especially popular due to their tender texture and ability to absorb complex flavors.
In East China, braised chicken wings are a family favorite, often served during weekend meals or festive occasions. Their glossy, savory-sweet profile is deeply comforting and pairs perfectly with steamed rice or noodles.
Ingredients
The beauty of this dish lies in its simplicity and the layering of flavor that results from everyday pantry items. Here’s what you’ll need for a traditional East Chinese preparation of braised chicken wings:
Main Ingredients
Chicken wings – 1 kg (drumettes and flats, whole or separated)
Ginger – 5-6 slices
Garlic – 4 cloves, lightly smashed
Green onions – 2 stalks, cut into 2-inch pieces
Shaoxing wine – 3 tablespoons (a must-have for authentic flavor)
Light soy sauce – 4 tablespoons
Dark soy sauce – 2 tablespoons (for color and richness)
Rock sugar or white sugar – 2 tablespoons
Water or chicken stock – enough to cover wings (approx. 2 cups)
Star anise – 2 pods
Cinnamon stick – 1 small stick (optional but traditional)
Bay leaves – 2 (optional)
Cooking oil – 2 tablespoons
Optional Garnishes
Fresh cilantro
Thinly sliced green onions
Toasted sesame seeds
Step-by-Step Preparation
This dish is all about technique—controlling the heat, layering flavors, and allowing time to coax the best out of each ingredient. Let’s walk through the process.
Step 1: Prepare the Chicken Wings
Begin by rinsing the chicken wings under cold water. Use a knife to lightly score the thicker parts of the wings—this allows the marinade and sauce to penetrate better.
To remove any excess blood and impurities that can cloud the sauce, blanch the wings:
Boil a pot of water.
Add the wings and boil for 2–3 minutes until you see scum rise to the surface.
Remove, drain, and rinse under cold water.
Set aside.
This parboiling step is a hallmark of Chinese braising technique and helps ensure a clean, glossy sauce.
Step 2: Caramelize the Sugar
In a large wok or deep sauté pan, heat 2 tablespoons of oil over medium heat. Add the sugar (or rock sugar) and stir continuously.
Watch as the sugar melts and turns golden amber. This is a crucial step: the caramel adds complexity and the signature color to the braised wings.
Be careful not to let it burn—remove from heat briefly if it browns too quickly.
Step 3: Sear the Wings
Once the sugar is caramelized, immediately add the blanched chicken wings. Stir to coat them in the caramelized sugar. Sear them until slightly browned on all sides.
This process allows the surface of the wings to absorb the caramel flavor and ensures a better texture in the final dish.
Step 4: Add Aromatics and Sauces
Add the sliced ginger, garlic, and green onions to the pan. Stir for about 30 seconds until fragrant.
Now add:
3 tbsp Shaoxing wine
4 tbsp light soy sauce
2 tbsp dark soy sauce
Toss everything together, making sure the wings are well-coated. The dark soy sauce will deepen the color, while the light soy sauce provides most of the salinity.
Step 5: Simmer
Add enough water (or chicken stock) to just cover the wings.
Drop in the star anise, cinnamon stick, and bay leaves (if using).
Bring the mixture to a boil, then reduce to a low simmer. Cover and let it cook for 30 to 40 minutes, stirring occasionally to prevent sticking.
If you prefer a deeper flavor, simmer for up to 1 hour on very low heat.
Step 6: Reduce and Glaze
After braising, remove the lid and raise the heat to medium-high.
Let the sauce reduce until it thickens into a sticky glaze, turning the wings occasionally so they’re evenly coated.
This reduction stage is what gives braised chicken wings their glossy, lacquered appearance. It should be thick enough to cling to the wings but not overly dry.
Step 7: Final Touches
Taste and adjust seasoning if needed—some prefer a pinch more sugar or a dash more soy sauce at the end.
Serve hot, garnished with green onion slivers, cilantro, or sesame seeds.
These wings pair best with steamed jasmine rice, stir-fried greens, or even plain noodles.
Variations and Regional Twists
While this version represents a classic East Chinese preparation, families and chefs often introduce their own flair:
Shanghai-Style: Sweeter and more syrupy, using more rock sugar and less dark soy.
Jiangsu Influence: Sometimes includes dried shiitake mushrooms or bamboo shoots for earthiness.
Ningbo Twist: May add fermented rice wine (jiuniang) for a subtle sour-sweet flavor.
Some versions even add chili oil for heat, although traditionally the dish remains on the mild, savory-sweet side.
Cooking Tips
Don’t skip the caramelization step: It’s what gives the dish depth and its iconic red-brown color.
Use a wide pan: This helps the sauce reduce evenly and coats the wings better.
Make ahead: The flavors deepen overnight. Many families find it even better the next day.
Bone-in is best: The bones release collagen and flavor into the sauce, adding body.
Cultural Significance
In Chinese households, chicken wings are more than just a tasty protein. They’re a symbol of prosperity and joy—perfect for celebratory meals and comforting enough for weekday dinners.
East China’s penchant for refined yet approachable cooking shines in this dish. It encapsulates the balance that defines the region’s culinary identity: not too oily, not too bland, just right.
Conclusion
Braised chicken wings represent the warmth, balance, and mastery of flavor that East Chinese cuisine is renowned for. With simple ingredients, thoughtful technique, and time, you can recreate this dish at home and experience a slice of Shanghai or Suzhou at your dinner table.
Whether enjoyed as part of a multi-course meal or as the star of a humble family dinner, hóngshāo jīchì remains a timeless favorite—and one that’s sure to win over any crowd with its rich aroma and deep, satisfying taste.