I was looking for a soy sauce chicken recipe online when I stumbled upon this good looking picture of chicken wings. The recipe’s simple ingredients, easy instructions and my family’s love of wings made me decide to try making it. This recipe only requires the wings to be simmered in a mixture of soy sauce, water, ginger, garlic, cinnamon stick and star anise. Covering the wings entirely with the mixture, turning them over halfway through the cooking time plus an hour of simmering will give you tender, tasty and evenly browned chicken wings. Delicious!
Soy Sauce Chicken Wings
Author: Liza A
Serves: 4-6 servings
- 1 cup soy sauce
- 3 cups water
- 2 to 2½ pounds chicken wings, drummettes and wings separated
- 1 2-inch piece ginger, peeled and sliced
- 3 cloves garlic, smashed
- 3 tablespoons sugar
- 1 cinnamon stick
- 2 pieces star anise
- In a large Dutch oven or pot, heat the chicken, soy sauce, and water over medium flame. Bring the liquid to a boil, and then reduce to a gentle simmer.
- Add the ginger, garlic, sugar, cinnamon and star anise. Allow the chicken to simmer for 45-60 minutes, or until the wings are fell-off-the-bones tender. To attain brown look on both sides of wings, turn chicken over halfway through the cooking time.
- Transfer chicken wings into a deep platter and pour some sauce over it. Serve as is or with rice.
Recipe source: appetite for china
This is just amazing. However i made a mistake the second time around and accidentally made it with rice vineger instead of balsamic and it still tasted delish. So after that i used just a 1/4 cup of balsamic and 1/4 cup of rice vineger and it gives it a more delicate and sweet taste. Also good using Wings insted of drumsticks, the wings keep the skin better.
It turned out very well and very easy. It thickened up fine, didn’t take too long and the flavor was very very good.
Those look incredible. I would avoid using cheap industrial soy sauce, however, as the corn syrup and glucose it contains could ruin your recipe.
Excellent photography by the way!
Thanks Alex! And I used Kikkoman soy sauce and not VH 🙂