Bergy Dim Sum #10, Honey Soy Braised Chicken Wings

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 5-6
  • About This Recipe

    “MMMmm these are tasty wings, sticky but tasty. Excellent as an appetizer or part of your Dim Sum Brunch. Have them as part of your home cooked Chinese dinner.”

    Ingredients

  • 2lbschicken wings
  • 2tablespoonspeanut oil
  • 1/3 cupdark soy sauce
  • 1tablespoonhoney
  • 2tablespoons Chinese wine or 2tablespoonsdry sherry
  • 1clovegarlic, crushed
  • 1/2 teaspoonfinely grated fresh ginger
  • Directions

  • Cut wings intp three pieces (save tips for making stock).
  • Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
  • Add Soy, Honey, Wine, Garlic and Ginger, stir well.
  • Reduce heat to low, covewr and simmer for 30 minutes or until the wings are tender.
  • Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
  • Serve warm or at room temperature.
  • Reviews

  • “VERY GOOD !!!Just like what I’ve had in Chinese restaurants.Thank you Bergy !!!”

  • “the instructions said to brown on high heat for only 3-4 minutes, or until brown. when i reduced them to low i thought “no way” are these going to be done. i kept stirring them, and they browned just like you said, and turned into gooey, sticky, awesome tasting wings. this is a keeper, i will make these again.”

  • “Made these wings to take for tailgating at a football game. They were really a hit and better than the real hot wings.”

  • “These wings were wonderful.The recipie was easy to follow and and the meat just fell off the bone.I can’t wait to serve them to family.Have plenty of napkins at hand because they’re ‘finger-licking good!'”

  • “These were very good! I couldn’t find [b]chinese[/b] wine so I used rice wine, maybe it’s the same. These were a nice change from the ordinary buffalo style wings. No sauce required.”

  • “DH was wanting a chicken dish similar to what he’s had in a chinese restaurant, but I’ve never tasted it, and his description was ‘spicy and sweet with a sauce’ *sigh*.So I tried this recipe, using chicken thighs chopped into 1 inch pieces that I cooked in a bit of peanut oil, then added the other ingredients. I also added 2 T red pepper flakes, 1 T ketchup, increased the honey to 4T.Sh loved it.Thanks so much for posting!”

  • “These were sticky but good. I used chicken legs as that is all I had on hand. After 30 min. of simmering I still had a lot of liquid so I took the cover off, turned the heat to med. high and then it only took about 5-10 min. to get that glaze I was looking for.”

  • “These wings are great, they were flavourful without being overpowering.It was really easy to make too which makes it good it if you are preparing a few different things like you usually do with dim sum.”

  • “We loved these.To cut down on fat, I broiled till brown. I used low salt tamari and dry sherry.I’m not sure why mine were still a little salty, though I had never used this brand of tamari before.But I will definitely make these again!!”

  • “DH & I freq eat wings as chicken breast meat is very expensive here unless found on sale & that rarely happens. I used drumettes & made the recipe as written. These wings are tasty, sticky & just as I remember them from my Dim Sum dys in Dallas. The braise cook method makes the meat tender & the sauce is perfectly balanced. I served them w/a simple salad + dessert for DH & his sweet tooth. We liked these wings a lot Bergy. Thx for sharing the recipe w/us.”

  • “I made these for my grandma as a make ahead and freeze for later meal.She called me up tonight..mid dinner..raving about how great these are.These will be no stranger in her freezer.Thanks Bergy for making grandmas tastebuds happy. :)”

  • “These wings were delicious! Very simple and fast to make.I will highly recommend this recipe to friends and family!”

  • “These were great!I loved the robust flavor with the bit of sweetness from the honey.They were so easy to make too!Thanks for the lovely recipe.”

  • “Another hit for Bergy! Made these for Chinese New Year Dimsum for my Red Hat group. May try getting them browned on the G. Forman grill next time because they kind of spattered but the sauce caramelized nicely.”

  • “It was yummy!Great thing about this recipe is it’s not fried nor baked.So it’s nice and moisture but not greasy.I put some red pepper to make it spicy.”

  • “Very good. Will make again.”

  • “I made these as a Christmas appetizer and they were a huge hit! Soooooo very good! Thanks for the recipe this will be in the family forever.”

  • “Better known as heaven on a stick, these wings really are TDF!!!My DGS and my DD thought they were in a race to see who could eat the most!I made a double batch so we could have some later to snack on.We actually raced to the refrigerator and had a collision :)We will enjoy these often!Wendy”

  • “DH devoured these. He asked me where did you buy this sauce and I said I did not buy it I made it!!! He loved the wings so much that he took some for lunch the next day. I tried to followd the recipe to the T, but I did not have any Chinese wine or dry sherry on hand so I used some white wine that was in the pantry (Pinot Grigio). Also since I was in a rush I cheated by thickening the sauce with (Instant thicking granules by Mc Dougalls) Its’ a UK brand but Im sure there must be something similar to that in the US. I love it because I dont’ have to worry about clupms when trying to thicken a sauce using corn starch or flour to thicken sauces. THIS IS DEFINATELLY A KEEPER! THANKS FOR SHARING!!!!”

  • “These were so good! We made them for my Mom’s birthday along with pot stickers. The only thing we did different was to add more honey.”

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