Asian Chicken Wings
- By Amy Dong
- Updated Dec. 16, 2023
These Asian Chicken Wings are 100% homestyle and 200% delicious. Simply toss everything into one big pot, let it braise, and you’re done. These chicken wings are full of flavor and finger-licking great.
From My Parents’ Kitchen
There are certain dishes that immediately bring us back to the past. Often, that includes memories of the time, place, and people we were with when we savored those dishes.
My parents rocked Chinese dishes like no other; our home was often a social space bustling with hungry friends who clamored for more of Mom’s homemade Chow Mein or Dad’s Honey Soy Chicken. To watch my folks work their kitchen magic – sans written recipes – was something special indeed.
My personal favorite dish that’s a blast from the past? Dad’s Asian Chicken Wings.
Dad didn’t make this for all those gatherings; he reserved these homestyle braised chicken wings for just our family. Whenever the savory aroma wafted through the air, I was immediately hungry and couldn’t wait for dinner. I could put away most of the entire dish myself. I suspect Dad made double just for me.
These wings are combined with flavorful seasonings in one big pot, braised for an hour, and quickly devoured by all.
But of course Dad didn’t and still doesn’t use recipes; it’s all in his head, and you’d have better luck shooting darts in the dark than figuring out the amounts of this and that.
Thankfully, I’ve made Asian Chicken Wings on my own enough times to have landed on the recipe that most resembles the original. I hope you’ll find it easy and totally irresistible.
Here’s to all the favorite flashback-foods in the world. For more of these flavors, try these sweet and sour chicken skewers.
Video: Watch Me Make Asian Chicken Wings
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Asian Chicken Wings
Ingredients
- 3 lbs chicken wings, sectioned, without tips
- ⅔ cups Chinese rice cooking wine, distilled spirits of rice; not rice vinegar
- ½ cup low sodium soy sauce
- 2 tablespoons white sugar
- 5 whole star anise
- 7 cloves garlic, minced
- 2 tablespoons freshly sliced ginger
- 1 tablespoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon Maggi sauce
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon vinegar
- Optional: 2-3 whole dried chilies
Instructions
- Towel dry chicken wings well. Place in a heavy large pot. Add all remaining ingredients into pot, stirring to combine wings and seasonings well.
- Cover and cook over medium heat for 1 hour, stirring every 15 minutes. If wings aren't completely tender by 1 hour, add another 15 minutes. The meat should be fall-off-the-bone tender.
- Serve immediately with sauce. Pour extra sauce over rice, if desired.