This braised chicken wings taste savoury sweet with some basic seasoning ingredients easily available in most kitchens. The preparation and cooking method is simple, quick and easy, yet the dish looks tempting and delicious.
If you can get the butcher to tidy up the wings, preparing this dish is a breeze. I got my regular butcher to cut off the end tip of the wings, removed the excess skin and fats of the drumlets when I bought the wings from him. This saves me much time.
6 chicken wings
1 stalk spring onions –cut ½ inch sections [keep some to add last]
1 red chilli – seeded and cut diamond shape
A few slices of ginger
200 ml water
2 tbsp each of tomato sauce, light soy sauce and cooking wine
1 tsp sugar
Salt to taste
- Marinate chicken wings with some light soy sauce and pepper for 20 minutes.
- Heat ½ tbsp oil in a non stick pan. Swirl the oil and put the chicken wings to fry until brown. Cover to cook on both sides. Push aside.
- Add in ginger slices and spring onions until aromatic. Pour in the sauce, add red chilli.
- Stir fry to coat well before adding water.
- Bring to boil, cover and simmer over medium low heat until chicken wings are tender and cooked.
- Remove cover and continue to cook till sauce is thick. Add salt to taste if necessary. Lastly, add in the remaining spring onions.
- Dish up and serve.