Braised Chicken Wings with Pickled Vegetables

Name: Braised Chicken Wings with Pickled Vegetables
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 4 servings
Ingredients: chicken wings; lemon; pickled radish; pickled chili; ginger; Sichuan peppercorns; soy sauce; sugar; starch

March 23, 2025 15 Minutes Advanced

Nutritional Information

600 kcal

Calories

40g

Protein

20g

Carbohydrates

35g

Fat

Recipe Hot Dishes

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!

Ingredients

Instructions

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Step 1

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

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.

Step 3

Cut the pickled radish into small pieces and set aside.

Step 4

Cut the pickled chili into small segments.

Step 5

Slice the ginger and prepare the Sichuan peppercorns.

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).

Step 7

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

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.

Step 9

Add the pickled radish and stir-fry.

Step 10

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

Step 11

Add soy sauce to color the dish.

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.