Braised chicken wings
Ginger and whole peppercorns flavour these wings while they simmer under a lid.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 servings
Your new skill: Practise timing and combining the separate parts.
Ginger and whole peppercorns flavour these wings while they simmer under a lid. Browning first gives the sauce a head start.
Your ingredients
Get ready: Deep frying pan or wok with lid, tongs and food thermometer.
- 10 chicken wings
- 1 tbsp whole white peppercorns
- 1 tbsp neutral cooking oil
- 10 slices ginger
- 300 ml hot water
- 2 tsp dark soy sauce
- ½ tsp salt
- Scallions, finely chopped, optional
- Fresh chillies, finely chopped, optional
Let’s make it
-
Prepare the wings
Use jointed wings, or ask an adult to help separate whole wings at the joints. Lightly crack the peppercorns with a mortar or the base of a sturdy pan.
-
Brown with aromatics
Warm oil in the pan. Stir ginger and peppercorns until fragrant, then add wings and turn until lightly browned.
-
Braise gently
Add hot water, dark soy sauce and salt. Bring to a boil, cover and simmer for about 25 minutes, turning once halfway through.
-
Check and serve
Check a thick piece away from the bone reaches 75°C for 30 seconds. Cook longer if needed. Finish with optional spring onion and chilli and serve with the pan juices.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
