Soy Sauce Chicken Wings

Name: Soy Sauce Chicken Wings with Sesame - Easy Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Chinese cuisine
Ingredients: Dry white wine 0.5 cup (100 ml); Light soy sauce 3 tbsp; Rice vinegar 1 tbsp; Japanese fish (or oyster) sauce 1 tsp; Worcestershire sauce 1 tsp; Brown sugar 2 tsp (9 g); Curry paste (hot) 1 tsp (6 g); Chicken wings 6; Sesame oil 3-4 tbsp; Hot chili pepper 1; Ginger 1 piece; Garlic 2-3 cloves; Sesame seeds 1 tbsp (10 g); Thin lavash 1 sheet (for serving)

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1 h 30 mins

Well-cooked chicken wings in soy sauce make a great main course or a perfect snack for a Friday get-together with friends. What sets this snack apart is that the finished dish has practically no liquid sauce left. You can pick up the fried wings with your hands and enjoy them with a foamy drink.

Chicken cooks quickly and, as a rule, easily. Chicken meat is rarely left half-raw, even after a short cook. The exception is a fairly “old” bird, which takes longer. Although, as people say, an old hen makes an excellent broth. And chicken noodle soup is simply wonderful, healthy and even healing.

To be honest, of the whole chicken I like the wings best. I’m not a big fan of white meat, in plain words, the breast fillet. But my love for oven-baked wings goes back to childhood. In those distant days you couldn’t buy 10-12 wings in a shop. So making a dish only from wings or drumsticks was a problem.

Now it’s an affordable product, and we often cook chicken wings in tomato sauce or fry wings in soy sauce, in a mixture of which the meat is marinated first. It’s a tasty snack that can be made quite quickly. If you like, the dish can be made slightly sweet or fairly spicy. It’s important not to let the meat burn, because soy sauce can’t stand intense heat.

The main addition to the marinade when wings are cooked to go with beer is soy sauce. It is the key ingredient of many dishes of Asian and Japanese cuisines, and I really love teriyaki. It is made by fermenting soybeans: a dark liquid with a characteristic smell and taste. By the way, natural soy sauce contains glutamic acid, which enhances and brings out the flavor of a dish. The sauce is usually quite salty, so there is no need to add extra salt to soy sauce wings. I showed how to get a crispy crust in the oven in the recipe for chicken wings with curry and sesame; for variety, try marinated wings with orange and ginger.

Ingredients

1 serving

Dry white wine 0.5 cup (100 ml)
Light soy sauce 3 tbsp
Rice vinegar 1 tbsp
Japanese fish (or oyster) sauce 1 tsp
Worcestershire sauce 1 tsp
Brown sugar 2 tsp (9 g)
Curry paste (hot) 1 tsp (6 g)

Chicken wings 6
Sesame oil 3-4 tbsp
Hot chili pepper 1
Ginger 1 piece
Garlic 2-3 cloves
Sesame seeds 1 tbsp (10 g)
Thin lavash 1 sheet (for serving)

Step-by-step recipe

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Marinating the wings

To my taste, chicken wings in soy sauce are best made without the thin wingtip. Shops often sell ready-prepared wings that contain only the sections with the humerus and the radius and ulna bones. When fried, the thin part usually turns brittle from overcooking.

Prepare the wings: cut off the thin wingtip and remove any remaining feathers, which come off easily. Wash the wings thoroughly and put them in a deep bowl.

Mix the marinade. The composition of the marinade is, by and large, up to your taste, but it must contain light natural soy sauce and brown sugar. You can use the same marinade as for teriyaki pork. For these chicken wings I mixed in a cup 0.5 cup of dry white wine (100 ml), 3 tbsp of light soy sauce and 1 tbsp of rice vinegar, added 1 tsp each of Japanese fish sauce and Worcestershire sauce, 2 tsp of brown sugar (9 g) for a slightly sweet taste and 1 tsp of hot curry paste (6 g).
Stir the marinade thoroughly so that the sugar and curry paste dissolve completely. You can taste the marinade and add other spices if you like. Someone told me it turns out very nice with a pinch of dried garlic and onion. Give it a try. The sauce is usually salty enough, so the wings don’t need salt.
Pour the marinade over the chicken wings and leave to marinate for 1 hour at room temperature.

Frying

Take the wings out of the marinade and pat them dry with paper towels. Don’t pour the marinade away: the wings will finish cooking in it.
Fry the garlic, ginger and hot pepper in sesame oil. Heat the sesame oil in a frying pan, or better still a cast-iron wok; it makes the wings very aromatic. Alternatively, you can use a mix of sesame and sunflower oil. Peel the piece of ginger, and prepare the hot pepper and garlic. Chop the pepper and ginger coarsely and crush the garlic cloves with the flat of a knife. Fry in the hot oil until the garlic darkens. Be careful not to overfry, or it will smell unpleasant. Take the vegetables out of the oil and set aside.

Fry the wings over medium heat until golden: put them into the flavored oil and fry uncovered, turning often. If you use a wok, it’s easier: the oil gathers in the center of the wok and the wings fry in a layer of oil.

Simmering in the sauce

Pour in the marinade and simmer uncovered until it evaporates. First turn the heat down so the oil stops bubbling fiercely, and only then add the marinade, in portions or all at once, whichever is more convenient. Bring the liquid to a boil and simmer the wings without covering the wok for about 20 mins, until all the marinade has evaporated and the sauce is thick.
The rest of the marinade mixes with the sesame oil to form a very thick sauce, and the sugar partly caramelizes. The sauce is very aromatic with a subtle sweetish taste, and the wings are coated in a layer that practically doesn’t run off the meat.
Sprinkle the wings with sesame seeds, stir, and take off the heat after 1-2 mins.

Serving

Line a serving board or a large plate with a sheet of thin unleavened lavash and put the wings on it. The lavash will partly absorb the sauce that may run off the wings and replaces bread or sandwiches.
If you like, sprinkle the wings with a pinch of sesame and chili pepper, or add pieces of the oil-fried hot pepper that you set aside at the very start of cooking. Such snacks are usually served with cold beer, so don’t serve them piping hot. Enjoy, and have a great time.

Calories and macros

1270 kcal

Serving ≈ 480 g

Protein69 g22% of kcal
Fat99 g71% of kcal
Carbs22 g7% of kcal

100 g265 kcalProtein 14.4 gFat 20.7 gCarbs 4.7 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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Soy Sauce Chicken Wings

Ingredients

For the marinade

For the wings