Mom's Braised Chicken Wings | Recipe Club

Chris Ying clucks it up with Bryan Ford and John deBary to test out a delicious recipe for Chinese-style braised chicken wings. See how the original recipe is done, plus a few interesting variations from the guys. Bryan tries to make a healthier, South Beach Diet version. John attempts to do a West African fusion. Chris takes the wings to Greece and comes up with something delicious. Full recipe below 👇

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MOM'S BRAISED CHICKEN WINGS
by Yi May Yang

2 lbs chicken wings
1.5 tsp sichuan peppercorns
2 Tbsp minced garlic
1/2 cup canned pickled jalapeños and carrots finely minced, plus reserved brine
1-2 Tbsp Pixian douban jiang
2 tsp dark soy sauce (for color)
2 tsp of thick soy sauce if you have it, or just regular soy sauce
2 Tbsp shaoxing wine
2 tsp sugar
1/2 tsp salt
1/2 tsp msg
3/4 - 1 cup water or broth
Vegetable oil

If you are the type to wash raw chicken make sure to pat the wings very dry. If they are whole wings, separate the chicken wings at the joints with a sharp knife. Keep and include the tips.

Grind or crush the Sichuan peppercorns in a spice grinder or mortar and pestle. Set aside.

Finely mince pickled jalapeños and carrots (whatever is in the can) to make 1/2 cup. Reserve 1-2 tablespoons of the jalapeño brine, set aside.

Heat up several tablespoons of vegetable oil to very generously cover the bottom of a wok, dutch oven, or pan with deeper sides. Once the oil is hot fry the chicken in batches until the skin is lightly browned and they plump up, 3-4 minutes per side. You can also deep fry them for a few minutes until they look juicy and plump. I’ve never done it before but air-fry probably will work too, I don’t know for how long but just until browned and not cooked all the way through. Drain the wings and set aside.

Start your rice cooker now.

In the same pan, drain off extra oil leaving about 1.5 tablespoons of oil. Once the oil is hot fry the crushed peppercorns, douban jiang, garlic, and jalapeño carrot mince over medium heat for 1-2 minutes stirring constantly until fragrant, avoid browning the garlic. Add the par-fried chicken, stir fry for a minute to coat, then add shaoxing wine and soy sauces. Stir fry for another minute to coat. Add sugar, salt, MSG, brine, and stir fry for another minute. Add enough water or broth up to but not completely submerging the chicken. Stir, bring to a boil then lower to a simmer and cover and braise for 20 -30 minutes depending on the size of your chicken pieces. Stir occasionally and add more water if it starts to dry up. You can start checking tenderness and seasoning after 15 minutes and add additional salt, sugar, brine, or more doubanjiang to your liking. If there is too much liquid uncover and cook on low the last 5-10 minutes until the wings get a shiny coating but there should still be sauce pooling at the bottom of the pan.

Best if refrigerated overnight and reheated for the next day.

Hope you enjoy!

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