Braised Chicken Wings in Bean Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons vegetable oil
- 2pounds chicken wings, meaty sections preferred
- 2tablespoons minced garlic
- 2tablespoons ground-bean sauce or hoisin sauce
- 1tablespoon soy sauce, or to taste
- 1tablespoon sugar (omit if using hoisin sauce)
- ½teaspoon coarsely ground black pepper
- Cilantro leaves, for garnish
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1½ cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
- Step 2
Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.
Private Notes
Comments
Because we are two, we used only 1 1/4 lbs of separated chicken wing pieces but made the full amount of sauce. It did cook down to less than a cup at a medium simmer over 45 minutes and the wings were so tender we were able to eat them with knife and fork. Recommend making more sauce because it will boil down and thicken. Absolutely delicious! Ate with a simple arugula and cherry tomato salad on the side. Would definitely make again. Extremely easy.
Delicious as written, as well as with a sprinkle of crushed dried red peppers in the braising liquid. And it works beautifully if you make it ahead of time and then reheat the wings in the pan juices. A new family favorite!
This is a super easy weeknight dish. Great flavor. I added for sliced red chili pepper for some heat.
Made this with ground bean sauce and threw in a dried chili as suggested by another poster. After simmering for about 30 mins I removed the lid and raised the heat to let the sauce reduce, leaving the wings in the wok, then added a little bit of corn starch slurry to give the sauce more of a gravy consistency.
This was a great recipe. It reminded me of what my Chinese mother cooked for me. It was so easy and the sauce was so very tasty!
The sauce was good but messy: I used black bean-garlic sauce, no sugar, and liquid aminos rather than soy saice, preferring its smokier flavot. Will not make again.
Advertisement