Chicken wings in dark sauce
6 servings
25 minutes
Chicken wings in dark sauce embody the depth and richness of Chinese cuisine. This recipe has roots in traditional braising methods, where caramelization of sugar and interaction of soy sauce with aromatic sherry create a unique flavor. Wings, first fried to a golden crust, are then soaked in a honey-soy marinade that gives them a sweet-salty hue and a hint of spiciness. Ginger and green onions add freshness, while chicken broth makes the texture tender and juicy. The dish pairs perfectly with rice or vegetables, revealing the richness of Eastern flavors. It will be a wonderful addition to a festive table or a cozy dinner, providing delight in every bite.
1
Marinate chicken wings in a mixture of soy sauce, sugar, sherry, and honey for one hour.
- Chicken wings: 24 pieces
- Soy sauce: 50 ml
- Cane sugar: 50 g
- Sherry: 50 ml
- Honey: 50 g
2
Heat vegetable oil to boiling and fry the marinated chicken wings until golden brown.
- Vegetable oil: 300 ml
- Chicken wings: 24 pieces
3
Dry the prepared wings on paper towels. Drain the oil from the wok or skillet where they were fried, heat this container, and sauté finely chopped ginger and green onion for thirty seconds.
- Ginger: 50 g
- Spring onion: 50 g
4
After that, add the chicken wings, pour in the marinade and chicken broth, and cook for another twenty minutes.
- Chicken wings: 24 pieces
- Soy sauce: 50 ml
- Cane sugar: 50 g
- Sherry: 50 ml
- Honey: 50 g
- Chicken broth: 200 ml
5
Remove the cooked wings, boil the sauce until thickened if needed, and serve.
- Chicken wings: 24 pieces
