Red-Cooked Chicken Wings: A Rich Tradition from East China
Red-cooking, known as “hong shao” (红烧) in Mandarin, is one of the most iconic cooking techniques in traditional Chinese cuisine. Among the many dishes prepared in this style, Red-Cooked Chicken Wings (红烧鸡翅) hold a special place for their flavor, simplicity, and deep cultural roots. Originating from Eastern China—especially Jiangsu and Zhejiang provinces—this dish is a testament to the elegance of Chinese home-style cooking.
The Origin of Red-Cooking in East China
Red-cooking is a method that dates back hundreds of years, deeply embedded in the culinary heritage of regions like Shanghai, Suzhou, Hangzhou, and Nanjing. The term “red-cooked” refers to the reddish-brown color imparted to the food through slow braising in a sauce made with soy sauce, sugar, and Shaoxing wine—ingredients widely used in East China.
In Jiangnan cuisine (江南菜), which encompasses the regions south of the Yangtze River, red-cooking is revered not only for its aesthetic appeal but also for its ability to create complex layers of umami flavor. Traditionally, this cooking technique was used for pork belly, fish, and eggs. Over time, as chicken became more readily available and popular, chicken wings emerged as a perfect vessel for this luxurious yet accessible preparation.
The wings’ skin and bone structure absorb the aromatic braising liquid beautifully, making them a household favorite during festivals, family gatherings, and everyday dinners.
Ingredients List (Serves 4)
Here’s what you’ll need to make an authentic version of East China’s red-cooked chicken wings:
Main Ingredients
Chicken wings – 800g (preferably flat and drumette sections)
Cooking oil – 2 tablespoons
Shaoxing wine – 3 tablespoons
Light soy sauce – 3 tablespoons
Dark soy sauce – 1 tablespoon
Rock sugar (or white sugar) – 1.5 tablespoons
Water – 1.5 to 2 cups (just enough to cover the wings)
Aromatics & Spices
Ginger – 5 slices (fresh, not powdered)
Scallions – 2 stalks, cut into 2-inch segments
Star anise – 2 pods
Cinnamon stick – 1 small piece
Bay leaves – 2
Sichuan peppercorns (optional) – ½ teaspoon
Garlic – 4 cloves, smashed
Dried chili (optional, for heat) – 1–2 pieces
Optional Garnish
Chopped scallions
Toasted sesame seeds
Step-by-Step Preparation
This recipe takes about 60–75 minutes from start to finish, including marination and braising. The key to a successful red-cooked dish is patience and control of heat.
Step 1: Clean and Prepare the Chicken Wings
Rinse the chicken wings under cold running water.
Blanch them in boiling water for 1–2 minutes to remove any impurities. This step is traditional and helps in achieving a cleaner flavor and clearer braising liquid.
Remove, rinse under cold water, and pat dry with paper towels.
Tip: Some chefs recommend pricking the wings with a toothpick or scoring the surface lightly to help absorb flavors during cooking.
Step 2: Sear the Chicken Wings
Heat 2 tablespoons of oil in a wok or deep skillet over medium heat.
Add the ginger slices, garlic, and scallions. Stir-fry for about 30 seconds until fragrant.
Add the chicken wings in a single layer and pan-sear until both sides are lightly browned. This develops depth of flavor.
Why sear? Searing helps caramelize the surface proteins and contributes to the umami base of the sauce.
Step 3: Caramelize the Sugar
Push the wings to one side of the wok.
In the cleared space, add the rock sugar with a teaspoon of oil and slowly melt it over medium-low heat until it turns golden brown.
Stir the wings into the caramelized sugar, coating them evenly.
Note: Be careful not to burn the sugar—it should be amber, not dark brown. Burnt sugar turns bitter.
Step 4: Add Seasonings and Aromatics
Pour in the Shaoxing wine to deglaze the wok.
Add light soy sauce and dark soy sauce.
Drop in the star anise, cinnamon, bay leaves, and Sichuan peppercorns (if using).
Add enough water to just cover the wings.
The combination of soy sauce and wine gives that signature mahogany color and layered umami taste.
Step 5: Simmer Slowly
Bring the mixture to a boil.
Lower the heat to a gentle simmer.
Cover and cook for 30–40 minutes, stirring occasionally. Ensure the wings stay mostly submerged.
If the sauce reduces too much, add a bit more hot water. The key is slow, even braising.
Step 6: Reduce and Glaze
Uncover the wok and turn the heat to medium-high.
Let the sauce reduce until it becomes a thick glaze that coats the wings.
Stir frequently during the last few minutes to prevent sticking and burning.
Step 7: Garnish and Serve
Transfer the wings to a serving plate.
Sprinkle with chopped scallions and toasted sesame seeds if desired.
Serve hot with steamed white rice or noodles.
The final dish should be shiny, richly aromatic, and deeply flavorful.
Flavor Profile and Cultural Notes
Red-cooked chicken wings have a beautiful balance of salty, sweet, and umami flavors, with warm undertones from spices like cinnamon and star anise. The method emphasizes the “zhong he wei” (中和味) principle in Jiangnan cooking—harmony and balance.
This dish is especially popular in Shanghai, where locals take pride in well-balanced seasoning, and Hangzhou, where chefs often add bamboo shoots or quail eggs to the braise.
In family settings, red-cooked wings are often paired with seasonal vegetables like braised bok choy, pickled radishes, or blanched leafy greens, creating a wholesome meal meant to be shared.
Variations and Modern Twists
Though the traditional version remains beloved, some modern adaptations include:
Honey or brown sugar instead of rock sugar for a deeper molasses flavor.
Adding hard-boiled eggs to the braise (common in Jiangsu cuisine).
Finishing with a splash of black vinegar for brightness.
Marinating the wings for an hour beforehand in soy sauce and wine for deeper penetration.
Why This Dish Stands the Test of Time
Red-cooked chicken wings embody the soul of East Chinese cooking: patient, balanced, aromatic, and meant for gathering. The dish doesn’t rely on extravagant ingredients but instead transforms humble staples into something celebratory and comforting.
It’s the kind of food that a grandmother might prepare for a child returning home from school, or that a chef might refine for a modern restaurant menu. From street-side eateries in Nanjing to fine dining in Hangzhou, red-cooked dishes remain a cornerstone of Eastern China’s culinary identity.
Conclusion
Red-Cooked Chicken Wings are more than just a delicious meal—they’re a flavorful bridge to Chinese history and cultural philosophy. The slow braising technique, use of aromatic spices, and deep umami taste all reflect centuries of culinary wisdom passed down in East China’s kitchens. Whether you’re cooking for family or exploring Chinese cuisine for the first time, this dish offers an unforgettable taste of tradition.