Cherry & Dennis Recipes
Soy Sauce Chicken Wings
豉油雞翼
Recipe overview
Soy Sauce Chicken Wings is a common Hong Kong home-style dish. It is savoury with a little sweetness and goes very well with rice. The ingredients are easy to buy, but helpers should pay attention to the soy sauce amount, heat level and whether the wings are fully cooked.
01
Ingredients
Main Ingredients
- 12 mid-joint chicken wings
- 3–4 slices ginger
- 1 spring onion
- 2 cloves garlic, optional
- 1 tablespoon cooking oil
Seasoning
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce, optional
- 1 teaspoon sugar
- 5 tablespoons water
- 1 teaspoon Shaoxing wine, optional
02
Tools
- 1 chopping board
- 1 kitchen knife
- 1 large bowl
- 2–3 small bowls
- 1 frying pan or nonstick wok
- 1 spatula or tongs
- 1 spatula or tongs
- Some kitchen paper
- 1 white round serving plate
03
Steps
Step 1
Prepare the Ingredients
Prepare the chicken wings, ginger, spring onion, soy sauce, sugar and water. Keep all tools and seasoning ready before cooking.
Step 2
Wash the Chicken Wings
Rinse the wings briefly with clean water and check for small bones or dirt. Place them in a bowl.
Step 3
Dry the Chicken Wings
Use kitchen paper to dry the surface. Wet wings may splash oil and will not brown easily.
Step 4
Cut Ginger and Spring Onion
Slice the ginger and cut the spring onion into sections. If using garlic, crush it lightly.
Step 5
Mix the Soy Sauce
Mix light soy sauce, dark soy sauce, sugar, water and Shaoxing wine in a small bowl until the sugar dissolves.
Step 6
Heat the Pan
Turn on medium heat. Heat the pan, add 1 tablespoon of oil and spread the oil evenly.
Step 7
Pan-fry the Wings
Add the wings and pan-fry over medium heat until both sides are lightly golden. Do not turn them too often.
Step 8
Add Ginger and Spring Onion
Add ginger, spring onion and garlic. Stir gently until fragrant.
Step 9
Add the Sauce
Pour in the prepared sauce and gently mix so every wing is coated.
Step 10
Simmer the Wings
Turn to medium-low heat, cover and cook for about 10 to 12 minutes. Turn the wings once halfway through.
Step 11
Reduce the Sauce
Remove the lid and cook until the sauce becomes slightly thicker. Keep a little sauce for serving with rice.
Step 12
Check and Serve
Check that the wings are fully cooked and there is no blood at the thickest part. Taste, plate and pour the sauce over the wings.
Common mistakes
- Too much soy sauce makes the wings too salty.
- High heat may burn the sauce and make it bitter.
- Wet wings may cause oil splashing and will not brown well.
- Cooking time that is too short may leave the center undercooked.
- Reducing the sauce until completely dry makes the wings less tender.
Tips
When cooking this dish for your employer's family for the first time, make it lighter in taste. Before serving, cut or pierce the thickest part of a wing to check that there is no blood. Ask Ma'am or Sir to taste it and remember whether the family prefers more sauce or a drier style.
