{"id":27336,"title":"Asian Caramelized wings","modified":"2025-02-06T11:06:16+01:00","plain":"Discover an irresistible recipe for caramelized chicken wings or drumsticks that will delight your taste buds. Easy to make, this recipe combines sweet and savory flavors for an absolutely delicious result. Perfect for a family dinner or an evening out with friends!  \n\n\n\nInspired by Chinese cuisine, I really tried for this recipe to bring together everything I love: chicken wings, a semblance of crispness, a disconcerting ease of recipe, and above all: a delicious sweet-savory sauce. Let me know how it turns out! \n\n\n\n\n\n\n\nTips for successful caramel chicken wings\n\n\n\nMarinating is essential to impregnate the wings with flavor and tenderize them. Be sure to marinate for at least an hour for optimal flavor. \n\n\n\nThe cornstarch coating is crucial for a crisp texture. Mix the wings well with the cornflour to absorb moisture and allow the sauce to adhere better during cooking. \n\n\n\nThis is what a nice scorch looks like\n\n\n\nTo cook, use a heavy-bottomed frying pan (or wok) and make sure the oil is hot before adding the wings. The right balance between covered and uncovered cooking will ensure that the wings stay crispy while being well coated with sauce. \n\n\n\nMain ingredients for caramelized chicken wings\n\n\n\nMa\u00efzenaCornstarch: Used to coat chicken wings, cornstarch absorbs moisture and helps achieve a crisp texture during cooking. It also helps the sauce adhere better to the chicken. \n\n\n\nShaoxing wineThis Chinese cooking wine adds depth of flavor and a unique aroma to sauces and marinades. It is often used in Asian cuisine to enhance flavors. \n\n\n\nLight Soy Sauce and Dark Soy SauceLight Soy Sauce adds saltiness to the recipe, while Dark Soy Sauce adds darker color and richer flavor. Together, they create the perfect balance between taste and aesthetics. \n\n\n\nBasil is an essential part of the recipe\n\n\n\nBasil: Fresh basil leaves add a fragrant, herbaceous touch to the recipe, contrasting nicely with the sweet and savory flavors.\n\n\n\nRed pepper: This pepper adds a spicy touch to the recipe. If you can't stand spicy dishes, you can omit it altogether. \n\n\n\nSesame oilUsed to infuse garlic and ginger, this oil adds a nutty flavor and extra richness to the recipe.\n\n\n\n\n\n\tAsian caramelized wings\n\t\t\n\t\tDiscover an irresistible recipe for caramelized chicken wings or drumsticks that will delight your taste buds. Easy to make, this recipe combines sweet and savory flavors for an absolutely delicious result. Perfect for a family dinner or an evening out with friends!  \t\n\t\n\t\tWok\t\n\t\n\t\t600 g chicken wings6 ginger slices8 cloves garlic (sliced)2 handles fresh basil6 tablespoons sesame oil2 tablespoon cornstarch1 red pepper, slicedSauce80 g light soy sauce1 tablespoon dark soy sauce90 g shaoxing wine3 tablespoons of sugarMarinade1 tablespoon shaoxing wine1 tablespoon light soy sauce\t\n\t\n\t\tMarinate the chicken for 1 hour.  Meanwhile, in a small bowl, mix the sesame oil with the garlic and ginger to infuse. In another bowl, stir the sauce until the sugar has dissolved. After the hour, pour the cornflour over the chicken and mix well. This is done to remove the moisture so that the chicken browns well. Pour oil into a saucepan and heat over medium-high heat. Once the oil is hot, add the chicken wings and brown for 2-3 minutes on each side, or until golden brown on both sides. Then pour in the sesame oil, add the garlic, chilli and ginger, and saut\u00e9 for 2-3 minutes or until fragrant.Pour in the sauce components, and cover for 5-7 minutes.Add the basil and saut\u00e9 over high heat for 1 minute.The sauce will quickly caramelize\t\n\t\n\t\tThe browned chicken helps the sauce adhere, and it's really important to get a nice color.\n\t\n\t\n\t\tMain courseChineseAsian Caramelized Wings, caramel chicken wings, caramelized chicken drumsticksMa\u00efzena, Poulet, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27336"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23583"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}