CantoneseMedium 45 min serves 2

Salt-Baked Chicken Wings (盐焗鸡翅)

Name: Salt-Baked Chicken Wings (盐焗鸡翅)
Total time: 45 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: chicken wings, halved; coarse sea salt; star anise; ginger, sliced; light soy sauce; Shaoxing wine; parchment paper

盐焗鸡翅 · yan ju ji chi

家庭快手版 · Home version: Cantonese salt-baking method using coarse salt as insulating oven.

Salt-baked wings bring the technique of Cantonese salt-baked chicken to a smaller format.

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, halved鸡翅切半🛒 local10 (about 600 g)
coarse sea salt粗海盐🛒 local500 g
star anise八角🏮 asian3 whole
ginger, sliced姜片🛒 local4 slices
light soy sauce生抽🏮 asian2 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
parchment paper烘焙纸🛒 local2 sheets

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Instructions

1Marinate wings with soy, Shaoxing, ginger slices 30 minutes in fridge.
腌制
🔍 Look for 30 minutes
Visual: 鸡翅裹满酱汁Wings coated in soy mixture
You know it's right when: Aromatic
2Heat coarse salt in wok over medium 5 minutes until hot.
热盐
🔍 Look for Medium heat 5 minutes
Visual: 盐粒发亮干燥Salt shimmering, dry
You know it's right when: Hissing when water touches
3Remove half salt. Place wings on remaining salt, cover with reserved salt.
埋鸡
🔍 Look for
Visual: 鸡翅埋入温盐中Wings buried in warm salt
You know it's right when: Salt crackling
4Cover wok. Cook on medium-low 20 minutes. Turn wings halfway.
焗制
🔍 Look for Medium-low 20 minutes
Visual: 边缘冒蒸汽Steam escaping from edges
You know it's right when: Wings firm
5Brush wings with remaining marinade. Cook 5 minutes more until glaze sets.
收釉
🔍 Look for Medium heat 5 minutes
Visual: 鸡翅漆亮微焦糖Wings lacquered and caramelized
You know it's right when: Glaze set

Tips

· Do not reuse the salt — it is spent.
· Wings are done when juices run clear.
· Serve with the salt as a rustic presentation.

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

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet 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