Dad’s Asian Chicken Wings

These Asian Chicken Wings are easy and scrumptious! Simply combine the wings and all the seasonings into one big pot; let it braise for an hour, and watch it get devoured! Serve it as an appetizer or with dinner – the sauce is super delish over rice.

Yield: 4 1x


  • 3 lbs chicken wings, sectioned, without tips
  • 2/3 cups Chinese rice cooking wine (distilled spirits of rice; not rice vinegar)
  • 1/2 cup low sodium soy sauce
  • 2 TB white sugar
  • 5 whole star anise
  • 7 cloves garlic, minced
  • 2 TB freshly sliced ginger
  • 1 TB dried basil
  • 1 tsp white pepper
  • 1 tsp Maggi’s sauce
  • 1/2 tsp Chinese five-spice powder
  • 1/4 tsp vinegar
  • Optional: 2-3 whole dried chilies


  1. 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.
  2. Serve immediately with sauce. Pour extra sauce over rice, if desired.
  • Category: main, appetizer
  • Cuisine: Asian