Braised Wings with Caramelized Onion

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Marinate the chicken wings (750 g) with the 2 tbsp soy sauce and ½ tsp sugar in the refrigerator for at least 30 minutes, or overnight.

   Uses 750 g chicken wings · 2 Tbsp soy sauce · ½ tsp sugar

2. 2

   Step 2: Dry off excess liquid from chicken with paper towel, then add cornstarch (2 Tbsp) and toss until evenly distributed.

   Uses 2 Tbsp cornstarch · 750 g wings marinated refrigerated in two tablespoons soy and half teaspoon sugar at least thirty minutes

3. 3

   Step 3: In a large heavy-bottomed skillet or pot (something with a lid), add enough oil to coat the bottom and heat over medium high heat.

   Uses enough neutral oil to coat skillet bottom

4. 4

   Step 4: Once oil is hot, sear wings until well browned on both sides. Do not crowd the pan, you will likely need to do this in 2 batches. Once browned (inside will be raw, that's okay), remove wings from pan and set aside.

   Uses marinated wings dried of excess liquid and evenly coated with two tablespoons cornstarch · neutral oil heated to coat skillet bottom

5. 5

   Step 5: In the same pan, add onions (1) and salt (¼ tsp) and saute over medium high heat until onions are browned, deglazing with water as you notice brown bits forming on the bottom of the pan. You will need to deglaze a few times as you go. Do not worry about onions being super soft at this point, focus on browning as the onions will have time to soften later.

   Uses 1 onion · ¼ tsp salt · share of the approximate ½ cup water for deglazing · additional deglazing or braising water only if needed

6. 6

   Step 6: Once browned, add garlic (5 cloves) and ginger (1 piece) and saute for another 1 minute.

   Uses 5 cloves garlic, chopped · 1 piece ginger · large sliced onion browned with quarter teaspoon salt, periodically deglazed

7. 7

   Step 7: Return the seared wings to the onion, garlic and ginger. Add oyster sauce (1 ½ Tbsp), dark soy sauce (1–2 tsp), optional Chinese cooking wine (1 ½ Tbsp) and the ½ tsp black or white pepper. Add the remaining water allowance and only enough extra water if needed to reach halfway up the wings. Cover and simmer over low heat 20–25 minutes until the chicken is cooked through and fork tender.

   Braise Chicken Wings · 25 minUses 1–2 tsp dark soy sauce · 1 ½ Tbsp oyster sauce · 1 ½ Tbsp Chinese cooking wine (optional) · ½ tsp black or white pepper · remaining share of the approximate ½ cup water for braising · additional deglazing or braising water only if needed · wings browned on both sides, inside still raw before braising · caramelized onions fried with garlic and ginger one further minute

8. 8

   Step 8: Taste and adjust seasoning. If you want, add a little squeeze of lemon juice to brighten up the flavour of the sauce.

   Uses A squeeze lemon or lime juice (optional) · wings braised with dark soy oyster sauce optional wine pepper and water twenty to twenty-five minutes until tender

9. 9

   Step 9: Stir in green onions (1–2) and serve with rice.

   Uses 1–2 green onions · Jasmine rice for serving · tender sauced wings tasted and optionally brightened with citrus