Home-styleEasy 45 min serves 4

Master Stock Braised Chicken Wings (卤鸡翅)

Name: Master Stock Braised Chicken Wings (卤鸡翅)
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: chicken wings, whole; light soy sauce; dark soy sauce; Shaoxing wine; rock sugar; star anise; cinnamon bark; white peppercorns; ginger, smashed; scallion, knotted

卤鸡翅 · lǔ jī chì

家庭快手版 · Home version: Home version keeps the master stock simple and simmers once. Restaurant version reuses the same pot of stock for days.

卤味 is the Cantonese answer to cold cuts — a pot of soy and spice broth that you dip things into and never throw away. Every family's master stock tastes slightly different because each round adds a little more chicken fat and aroma.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

chicken wings, whole整只鸡翅🛒 local800 g
light soy sauce生抽🏮 asian120 ml
dark soy sauce老抽🏮 asian1 tbsp
Shaoxing wine绍兴酒🏮 asian2 tbsp
rock sugar冰糖🛒 local25 g
star anise八角🏮 asian2 pieces
cinnamon bark桂皮🏮 asian1 stick
white peppercorns白胡椒粒🏮 asian1 tsp
ginger, smashed姜块🛒 local30 g
scallion, knotted葱结🛒 local2 stalks

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Blanch the wings in boiling water for 3 minutes to remove blood and impurities. Rinse under cold water.
焯水
🔍 Look for High heat 3 minutes
Visual: 表面聚起浮沫，表皮变暗Foam collects on the surface, skin dulls
You know it's right when: 冲水变清Rinsing water runs clear
2Add 1.2 L water, soy sauces, wine, sugar and all spices to a pot. Boil for 10 minutes to build the master stock.
熬卤水
🔍 Look for Medium heat 10 minutes
Visual: 卤水呈深琥珀色，飘出八角香Broth turns deep amber and smells of anise
You know it's right when: 香料味浓郁圆润Seasoning aroma is strong and rounded
3Slide in the wings. Keep at a bare simmer — bubbles should only break the surface occasionally.
下鸡翅
🔍 Look for Low heat
Visual: 偶尔冒泡，不翻滚Occasional bubbles, no rolling boil
You know it's right when: 鸡翅完整，皮不破烂Wings stay whole, skin not broken
4Simmer 18 minutes, then turn off the heat and let the wings steep in the stock for 15 minutes.
卤煮浸泡
🔍 Look for 18 + 15 minutes
Visual: 肉质紧实，颜色均匀呈红棕Meat firms up and turns even mahogany
You know it's right when: 筷子扎最厚处略有阻力A skewer pierces the thickest part with light resistance
5Lift the wings out and cool to room temperature. Strain and freeze the master stock for next time.
捞出放凉
6Brush with a little warm stock before serving so they glisten. Serve cold or at room temperature.
刷卤上光

Tips

· Keep the stock at a bare simmer — a hard boil shreds the skin.
· Steeping off the heat is what makes the meat taste seasoned all the way through.
· Reuse the strained stock within a month; boil it for 5 minutes each time.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine