Home-styleEasy 35 min serves 2

Red-Braised Chicken Wings (红烧鸡翅)

Name: Red-Braised Chicken Wings (红烧鸡翅)
Total time: 35 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken wings, halved at joint; ginger, sliced; scallions, cut into 3 cm sections; light soy sauce; dark soy sauce; Shaoxing wine; rock sugar; neutral oil

红烧鸡翅 · hong shao ji chi

家庭快手版 · Home version: Classic hongshao technique with chicken wings — glossy, savory-sweet.

Red-braised chicken wings are China's answer to braised short ribs — deep, glossy, and deeply satisfying.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

More chicken recipes →Quick & Easy Comfort Food

Ingredients

chicken wings, halved at joint鸡翅中切半🛒 local8 (about 500 g)
ginger, sliced姜片🛒 local4 slices
scallions, cut into 3 cm sections葱段🛒 local2 stalks
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian2 tbsp
rock sugar冰糖🛒 local1 tbsp
neutral oil食用油🛒 local1 tbsp

🌶️ 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

1Score wings on both sides. Blanch in boiling water 2 minutes. Remove and pat dry.
焯水去腥
🔍 Look for 2 minutes
Visual: 鸡翅紧实，表面干燥Wings firm, surface dry
You know it's right when: No pink bleeding
2Heat oil medium. Sear wings 3 minutes per side until golden.
煎鸡翅
🔍 Look for Medium heat 3 minutes per side
Visual: 鸡皮金黄漆亮Skin lacquered golden
You know it's right when: Crisp skin
3Add ginger, scallions, stir 30 seconds until fragrant.
爆香料
🔍 Look for Medium heat 30 seconds
Visual: 香料滋滋作响Aromatics sizzle
You know it's right when: Pungent aroma
4Add soy sauces, Shaoxing, sugar, and 1 cup warm water. Bring to boil.
加炖汁
🔍 Look for
Visual: 液体深褐均匀Liquid dark and uniform
You know it's right when: Sugar dissolved
5Cover, reduce to low. Simmer 20 minutes.
小火焖
🔍 Look for Low heat 20 minutes
Visual: 汤汁微滚Liquid gentle bubble
You know it's right when: Chicken tender
6Uncover, raise heat to medium-high. Reduce sauce 5 minutes until glossy and coating.
收汁
🔍 Look for Medium-high 5 minutes
Visual: 酱汁浓稠漆亮Sauce thick and lacquered
You know it's right when: Coats back of spoon

Tips

· Score the wings — helps flavor penetrate.
· Do not skip searing — browning = flavor.
· Reduce sauce until it clings — that's the lacquer.

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