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Happy Chinese Marinated Chicken Wings

Name: Happy Chinese Marinated Chicken Wings
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: chicken wing; Chinese marinade sauce; water; ginger; bird's eye chili; scallion; rock sugar

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 15 minsscheduleTotal: 20 minsoutdoor_grillBoiledlocal_fire_departmentMild

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

7 Steps Total

Preparation

00:00:48

warningStay safe

Wash hands and clean the cutting board thoroughly after handling raw chicken to prevent cross-contamination.

Place 450g thawed chicken wings on a cutting board. Cut a shallow slit along the center bone of each wing to help it absorb flavor; gently squeeze out any residual blood water if present.

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Watch out

Hold the wing firmly when slitting

do not cut through the bones, otherwise the wings may fall apart during cooking

Ingredients:chicken wing

Tools:chef's knifecutting board

Preparation

00:01:52

warningStay safe

Pour boiling water slowly to prevent hot splashes and burns.

Place the slit chicken wings in a bowl, pour about 500ml of boiling water over them to blanch for 20 seconds to remove impurities and gamey smell, then drain thoroughly in a strainer.

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Watch out

Make sure to drain the wings completely after blanching

otherwise, excess water will dilute the marinade sauce

Ingredients:chicken wing

Tools:mixing bowlstrainer

Preparation

00:02:16

In a small saucepan, combine 250ml marinade sauce and 250ml water (1:1 ratio). Add 3 ginger slices, 2 lightly slitted bird's eye chilis, and 3 scallions crushed and cut into sections.

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Watch out

Do not cut the chilis completely in half

just lightly score them, otherwise loose seeds will make the sauce excessively spicy

Ingredients:Chinese marinade sauce (250 ml)water (250 ml)ginger (3 slice)bird's eye chili (2 piece)scallion (3 piece)

Tools:saucepanmeasuring cup

Active Cooking

00:04:00

Place the saucepan on the stove over medium-high heat, add 30g rock sugar, and heat until the sugar dissolves and the marinade reaches a rolling boil.

local_fire_departmentmedium-high heat

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Watch out

Stir gently to dissolve the rock sugar

ensure the sauce comes to a full boil before adding chicken wings

Ingredients:rock sugar (30 g)

Tools:chopsticks

Active Cooking

00:04:20

Once the marinade boils, add all drained chicken wings using chopsticks. Keep boiling over high heat for 5 minutes until the skin turns slightly golden and glossy.

local_fire_departmenthigh heat, cook 5 minutes

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Watch out

Watch closely during high heat boiling to prevent the sauce from boiling over.

Ingredients:chicken wing (450 g)

Tools:kitchen timerchopsticks

Waiting Time

00:05:18

warningStay safe

Be careful of hot steam when opening the lid; keep face away from the pot.

After boiling for 5 minutes, turn off the heat immediately. Cover with the lid and let the wings steep in residual heat for 10 minutes until shrunk, tightened, deeply flavored, and fully cooked.

local_fire_departmentoff heat

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Watch out

Do not open the lid during steeping, otherwise heat loss will affect the doneness and flavor absorption.

Tools:lid

Active Cooking

00:06:10

After 10 minutes of steeping, remove the lid. Use chopsticks to pick out the chicken wings and arrange them neatly in a circle on a plate. Garnish with the bird's eye chilis from the pot and serve.

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Watch out

Handle the wings gently with chopsticks to avoid tearing the delicate glossy skin.

Tools:serving platechopsticks