Braised Chicken
This **Yellow Braised Chicken Wings** recipe delivers tender, aromatic wings with a perfect balance of sweet and savory flavors. The dish starts by blanching the wings with scallions, ginger, and peppercorns to lock in juiciness. A unique water-fried sugar technique creates a glossy caramel coating, giving the wings their signature golden hue. Fragrant spices like star anise, bay leaves, and nutmeg infuse depth, while dried chilies add a subtle kick. Simmered in soy sauce and cooking wine until fall-off-the-bone tender, these wings are finished with a rich, reduced glaze. Ideal for a comforting meal, this recipe stands out with its masterful spice blend and caramelization method—guaranteed to impress!
10 Minutes
Easy
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
chicken wingsThe aromatics
🧅
scallions🧅
gingerThe sauce & seasonings
🧂
peppercorns🧂
sugar🧂
dried chili peppers🧂
bay leaves🧂
nutmeg🧂
star anise🧂
soy sauce🧂
cooking wine🧂
saltInstructions
1. Step 1
Today, I used 10 chicken wings, first washed them clean, then put them in a pot of cold water.
2. Step 2
Add 3-4 scallion segments, 5-6 slices of ginger, a small amount of peppercorns, and bring to a boil over high heat, cook for 1 minute, then remove.
3. Step 3
Next, we need to fry the sugar color, which can be done with water or oil, and this time I used water frying. After cleaning the pot, heat it up, add an equal amount of water and sugar, which can be rock sugar or granulated sugar.
4. Step 4
When the sugar is completely dissolved and starts to bubble, it’s time to add the chicken.
5. Step 5
At this time, add the chicken and fry until it turns a beautiful yellow color. If it’s too late, it will become braised chicken instead of yellow braised chicken.
6. Step 6
Then add dried chili peppers, bay leaves, nutmeg, and star anise, stir-fry, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, add scallion segments and ginger slices, and add salt to taste.
7. Step 7
Pour in enough boiling water to just cover the chicken wings. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and braise for about 20 minutes, then switch to high heat to reduce the sauce.
8. Step 8
The dish is now complete.
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