Braised Chicken Wings with Pickled Vegetables

Braised Chicken Wings with Pickled Vegetables

This Sichuan-inspired chicken wings recipe is a mouthwatering blend of tangy, spicy, and savory flavors. Tender chicken wings are marinated in zesty lemon juice, then pan-fried to golden perfection without added oil—letting their natural richness shine. The dish comes alive with bold ingredients like pickled radish, fiery pickled chili, and aromatic Sichuan peppercorns, stir-fried until fragrant. A splash of soy sauce adds depth, while sugar balances the tang of the pickled vegetables. Simmered to juicy tenderness and finished with a glossy, starch-thickened sauce, every bite is packed with umami and a hint of numbing spice. Perfect as a main dish or paired with rice, this recipe delivers restaurant-quality flavor with minimal effort. A must-try for lovers of bold, authentic Asian cuisine!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
chicken wings
500g

The aromatics

🧅
lemon
1/4
🧅
pickled radish
100g
🧅
pickled chili
50g

The sauce & seasonings

🧂
ginger
20g
🧂
Sichuan peppercorns
5g
🧂
soy sauce
2 tbsp
🧂
sugar
1 tsp
🧂
starch
1 tbsp

Instructions

1. Step 1

Step 1
Cut the chicken wings into small pieces. (Cut larger ones into 3 pieces and smaller ones into 2 pieces).

2. Step 2

Step 2
Take 1/4 of a lemon and squeeze the juice over the chicken pieces. Mix well and marinate for 3 minutes. Then, discard the excess liquid.

3. Step 3

Step 3
Cut the pickled radish into small pieces and set aside.

4. Step 4

Step 4
Cut the pickled chili into small segments.

5. Step 5

Step 5
Slice the ginger and prepare the Sichuan peppercorns.

6. Step 6

Step 6
Prepare a non-stick pan and add the chicken pieces. Cook over medium-low heat until they are golden brown on both sides. (The chicken will release its own oil, so no additional oil is needed).

7. Step 7

Step 7
Once golden brown, remove the chicken from the pan and set aside.

8. Step 8

Step 8
Add a small amount of oil to the pan and heat it until it is 70% hot. Then, add the pickled chili, ginger slices, and Sichuan peppercorns and stir-fry until fragrant.

9. Step 9

Step 9
Add the pickled radish and stir-fry.

10. Step 10

Step 10
Once the pickled vegetables are fragrant, add the cooked chicken back into the pan.

11. Step 11

Step 11
Add soy sauce to color the dish.

12. Step 12

Step 12
Continue stir-frying for about 2 minutes, then add water to cover the chicken. The water level should be just enough to cover the chicken, not too much.

13. Step 13

Step 13
Add sugar to balance the acidity of the pickled vegetables.

14. Step 14

Step 14
Cover the pan with a lid and bring to a boil. Then, reduce the heat to medium-low and simmer.

15. Step 15

Step 15
Once the sauce has thickened, remove the lid and add starch to thicken the sauce over high heat.

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