Sugar Braised Chicken Wings

Sugar Braised Chicken Wings This sugar braised chicken wing recipe is one of my favorites. And as the very first recipe post on Spice the Plate, I couldn’t think of a better dish to share with you guys.

Instead of granulated sugar, I used crystal sugar for this dish. It is a very common type of sugar widely used for Chinese cooking, some people like to call it Chinese rock sugar. (Crystal sugar can be easily found in most Asian grocery stores.)

The difference between crystal sugar and granulated sugar is that crystal sugar is slightly less sweet in taste. So feel free to substitute it with granulated sugar.

Below is a recap of how I made this dish. How to Make Crystal Sugar Braised Chicken Wings I hope you enjoy making this tasty sugar braised chicken wings at home. If you like this recipe, please give a rating and share it with your friends!

3.0 from 2 reviews

Crystal Sugar Braised Chicken Wings

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

Author: Spice the Plate

Serves: 4

Ingredients

1 pound chicken wings
¾ bunch green onions, cut into 1-inch long pieces
¼ bunch green onions, chopped
5 slices ginger
4 star anises
1 tablespoon vegetable oil
⅛ cup dark soy sauce
⅛ cup soy sauce
¼ cup crystal sugar

Instructions

Fill a large pot with 4 cups of cold water, add the chicken wings and bring to boil over high heat , keep boiling for about 2 minutes until the chicken wings have changed color.
Keep the boiled water for later use, fish out and rinse the chicken wings under cold water, drain well and set aside.
Put the chicken wings into a skillet pan, add vegetable oil, ginger, green onion and pan fry the chicken wings for about 5 minutes over medium heat, stir occasionally.
Add soy sauce, dark soy sauce and stir fry for about 1- 2 minutes.
Pour in the boiled water from step 2 into the pan and add star anises, turn the heat up to high, when the water starts to boil again, turn the heat back to medium.
Add the crystal sugar and stir slowly to help the sugar melt faster.
Simmering over median heat with lid off until the sauce has thickened and almost vanished as shown in the the second-last picture of the image demonstration above.
Top with chopped green onions and serve.

Notes

1.Immerse the chicken wings in cold water first and then bring it to boil helps the blood in the chicken wings to come out.
2.The use of boiled water in step 5 could help keep the chicken wings tender compared to using cold water.

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