Braised Chicken Wings

by - December 31, 2012


Time does fly away. I can't believe today is already new year eve. And tomorrow will be the beginning of our journey into the year of snake. How was your holidays? I hope everybody has  great, wonderful, memorable and happy holidays. 

Let talk about the recipe I am going to share with you today. Braised Chicken Wings(Peek Gai Nam Gaeng, ปีกไก่นํ้าแดง) are one of the dishes I cook over and over. The wings are great with kids because of the scrumptious gravy and take only 30 minutes to braise.  My "secret" ingredients are splash of red wine and honey. Red wine gives the gravy 'kick' and honey thicken the gravy without sweetening it too much as refined sugar would. 

Here is my braised chicken wings recipe. The recipe is definitely a keeper. Have fun and enjoy new year celebration! 

Yields 3-4 serving Clock45 minutes
500 grams chicken wings 
1 tablespoon red wine 
1 tablespoon honey
1 tablespoon ketchup
1/2 tablespoon chili sauce
1 teaspoon oyster sauce
1 teaspoon light soy sauce  
1/2 teaspoon sugar 
a pinch of salt 
5 ground  dashes black pepper
1 coriander root, pounded 
1/4 onion, chopped
2-3 tablespoon vegetable oil for pan frying the chicken 
500 ml. water 
1. Pan fry the chicken until light golden. It is OK. if the chicken is not cooked through as it will finish cooking in the sauce. KEEP the oil.
2. Add in onion. Stir fry until it become golden brown. 

3. Add in the chicken wings, water and the rest of ingredients to the pan. Let the wings simmer in very gentle boil for 30 minutes.If your flame is too big, your wings will start disintegrating and you'll end up with a very unappetizing-looking dish. The skin of the chicken should be intact and glistening in the sauce, while the meat inside remains tender and moist.
4. After 30 minutes, the sauce will be thicken and the chicken will be tender. It is done. 
Serve with fluffy white rice. 

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