Recipe: Yummy Soya Sauce Chicken Wings

Soya Sauce Chicken Wings. Traditionally, soy sauce chicken is made by placing soy sauce, cooking wine, ginger and rock sugar into a large pot of brine. One of the issues often encountered with homemade soy chicken wings. Soy sauce chicken is a classic Cantonese cuisine.

Pour the soy sauce mixture over the wings and toss to coat evenly. Rinse and dry the chicken wings. Heat wok med high until you can see heat rising, pour in the oil and swirl and put in the ginger and spring onions. You can have Soya Sauce Chicken Wings using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Soya Sauce Chicken Wings

1. You need of Chicken wings.
2. Prepare of Light soy sauce.
3. You need of Dark soy sauce.
4. It's 2 pcs of rock sugar.
5. It's 2 pcs of star anise.
6. Prepare 5 slices of ginger.
7. You need of Water.

I blanched the chicken wings to remove scum and blood before cooking the wings proper. After a brief simmer in an aromatic and flavourful combination of spices (ginger, garlic and chili), Shaoxing wine, dark soy sauce and sesame oil, rock sugar is added, which gives the sauce a slight hint of. Once you've prepped your wings, simply pop them in the oven, make the sauce while you're waiting, then toss them. Soy sauce is used to marinate the chicken wings as well as to make the sauce with which the deep-fried wings are served.

Soya Sauce Chicken Wings step by step

1. Mix all ings in a pot. Simmer for 35 mins. Done.

How To Make Honey Soy Chicken Wings. First you marinate the chicken wings, then you bake them in the oven. During the baking process, you glaze it with the honey soy sauce a couple of times so the chicken wings soak up all the goodness of the glaze. So, when I made these Slow Cooker Chinese Soy Sauce Chicken Wings for our Super Bowl party a few weeks ago, I have to admit I was a little nervous about serving authentic Chinese chicken wings to our guests, most of whom have never eaten authentic home. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows.