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Hong Kong-Style Swiss Chicken Wings

Name: Hong Kong-Style Swiss Chicken Wings
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: chicken wing; Salt; Swiss Marinade Sauce; water

groups4 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 70 minsscheduleTotal: 80 minsoutdoor_grillBraised

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:01:18

warningStay safe

Wash hands and all utensils thoroughly with soap after handling raw chicken wings to prevent bacterial cross-contamination.

Place 1360g of frozen chicken mid-wings in a large mixing bowl
Submerge in tap water until completely thawed and pliable
Drain all the water thoroughly

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Watch out

Do not use hot water to defrost, otherwise the chicken skin will partially cook, turn pale, and easily tear.

Ingredients:chicken wing

Tools:mixing bowl

Active Cooking

00:01:46

Sprinkle 1 tbsp of salt over the thawed chicken mid-wings
Massage thoroughly with hands
Let sit for 5 minutes to draw out frozen impurities and gamey odor
Rinse thoroughly under running water
Squeeze out excess liquid and blood from each wing by hand
Place in a colander to drain completely

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Watch out

Do not salt-cure the chicken wings for more than 5 minutes, otherwise the meat will become overly salty and lose moisture, turning tough.

Ingredients:chicken wingSalt (1 tbsp)

Tools:colander

Active Cooking

00:02:52

Pour 1 bottle (410ml) of Swiss marinade sauce into a deep pot
Use the empty bottle to measure 1.5 bottles (approx. 615ml) of water and add to the pot
Cover with a lid
Turn on high heat
Bring to a vigorous rolling boil with thick dark bubbles bubbling across the entire surface

local_fire_departmentHigh heat, boil for 3 to 4 minutes until vigorously boiling

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Watch out

Swiss marinade has high sugar content and can easily boil over rapidly

The stove must be watched constantly and the lid removed immediately if it starts rising

Ingredients:Swiss Marinade Sauce (410 ml)water (615 ml)

Tools:soup pot

Waiting Time

00:03:40

warningStay safe

Lower the chicken wings gently along the side of the pot into the scalding hot marinade to avoid hot splashes burning your hands.

Gently lower the drained 1360g chicken mid-wings into the boiling sauce
Using chopsticks to spread them out evenly so they are fully submerged
Immediately turn off the heat
Place the lid on leaving a 1cm gap for airflow without sealing tightly
Let steep in the residual heat for at least 30 to 60 minutes (flip them once midway), until the chicken wings absorb the sauce and turn a uniform deep amber color

local_fire_departmentTurn off heat immediately after adding wings, steep in residual heat for 30 to 60 minutes

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Watch out

Do not seal the lid completely shut during soaking, otherwise the trapped excessive heat will overcook the chicken and make it tough

Leave a gap for ventilation so it gently absorbs color and flavor

Ingredients:chicken wing (1360 g)Swiss Marinade Saucewater

Tools:chopsticks

Active Cooking

00:05:20

Before serving, turn the heat back to high and bring the entire pot of marinade to a full, vigorous rolling boil again
The moment it boils vigorously, cover tightly with the lid and turn off the heat immediately
Keep covered and let it rest/steam in the residual heat for 5 minutes without opening, until the chicken is thoroughly cooked through, succulent, and tender to the bone

local_fire_departmentHigh heat until rolling boil (approx. 3 mins), turn off heat immediately and rest for 5 mins

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Watch out

Turn off the heat and cover immediately once the sauce comes to a full boil

Do not keep boiling, otherwise the chicken skin will tear and the meat will turn dry and tough

Ingredients:chicken wingSwiss Marinade Saucewater

Tools:soup pot

Active Cooking

00:06:07

Uncover the pot
Use chopsticks to gently transfer the tender chicken mid-wings onto a large white serving plate
Stacking them neatly in overlapping layers
Spoon a little fragrant Swiss sauce over the top before serving

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Watch out

Handle the chicken wings gently with chopsticks and avoid pinching too hard with tongs, otherwise the tender delicate skin will tear.

Ingredients:chicken wingSwiss Marinade Sauce

Tools:serving platechopsticks