Description
These flavorful chicken wings are simmered in a rich blend of soy sauce, sherry, ginger, and chicken broth before being finished with a glossy sauce loaded with mushrooms, bamboo shoots, and green onions. The result is a tender, savory wing dish with deep umami flavor and a beautiful bronze-colored glaze.
Flavor Profile
Savory, umami-rich, slightly sweet, gingery, aromatic
Equipment Needed
Large heavy skillet or sauté pan with lid
Ingredients
2 pounds chicken wings, separated into flats and drumettes, tips removed
¼ cup dark corn syrup
¼ cup soy sauce
1 tablespoon corn oil
1 teaspoon fresh ginger, minced
2 tablespoons dry sherry
¼ pound small mushrooms
½ cup sliced bamboo shoots
2 green onions, cut into 1-inch pieces
½ cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
Instructions
- Place the chicken wings in a shallow dish.
- In a small bowl, whisk together the dark corn syrup and soy sauce.
- Pour the mixture over the wings and toss to coat evenly.
- Marinate for 30 minutes.
- Remove the wings from the marinade, reserving the marinade for later use.
- Heat the corn oil in a large heavy skillet over medium heat.
- Add the chicken wings and minced ginger.
- Stir-fry for 2 minutes.
- Stir in the reserved marinade and dry sherry.
- Add the mushrooms, bamboo shoots, and green onions.
- Cook for 2 minutes, stirring frequently.
- Add the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the wings are tender and cooked through.
- Transfer the wings to a serving platter and keep warm.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Stir the cornstarch mixture into the skillet.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 1 minute, or until the sauce thickens and becomes glossy.
- Spoon the sauce and vegetables over the wings before serving.
Recipe Notes
Heat Adjustment Suggestions
Add ½ teaspoon crushed red pepper flakes for gentle heat.
Stir in 1 teaspoon chili garlic sauce for a spicier version.
Add sliced fresh chili peppers during simmering for extra spice.
Make-Ahead Tips
The wings can be marinated up to 24 hours in advance.
Prepare the entire dish a day ahead and gently reheat before serving.
Serving Suggestions
Serve over steamed jasmine rice or fried rice.
Pair with stir-fried vegetables or an Asian cucumber salad.
Excellent for casual dinners or appetizer platters.
BRONZED CHICKEN WINGS WITH YOUNG GINGER (Savory Asian-Inspired Glazed Wings)
Ingredients
Equipment
Method
- Place the chicken wings in a shallow dish.
- In a small bowl, whisk together the dark corn syrup and soy sauce.
- Pour the mixture over the wings and toss to coat evenly.
- Marinate for 30 minutes.
- Remove the wings from the marinade, reserving the marinade for later use.
- Heat the corn oil in a large heavy skillet over medium heat.
- Add the chicken wings and minced ginger.
- Stir-fry for 2 minutes.
- Stir in the reserved marinade and dry sherry.
- Add the mushrooms, bamboo shoots, and green onions.
- Cook for 2 minutes, stirring frequently.
- Add the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the wings are tender and cooked through.
- Transfer the wings to a serving platter and keep warm.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Stir the cornstarch mixture into the skillet.
- Bring to a boil over medium heat, stirring constantly.
- Cook for 1 minute, or until the sauce thickens and becomes glossy.
- Spoon the sauce and vegetables over the wings before serving.
Nutrition
Notes
Stir in 1 teaspoon chili garlic sauce for a spicier version.
Add sliced fresh chili peppers during simmering for extra spice.
The wings can be marinated up to 24 hours in advance.
Prepare the entire dish a day ahead and gently reheat before serving.
Serve over steamed jasmine rice or fried rice.
Pair with stir-fried vegetables or an Asian cucumber salad.
Excellent for casual dinners or appetizer platters.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Asian-style braised chicken dishes that combine soy sauce, ginger, mushrooms, and aromatic vegetables to create rich, savory sauces and tender meat.
Source: Food Network
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 345
Protein: 24 g
Carbohydrates: 14 g
Fat: 20 g
Saturated Fat: 5 g
Cholesterol: 105 mg
Sodium: 890 mg
Fiber: 1 g
Sugar: 10 g
Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Difficulty: Easy
