Dongbei Soy-Glazed Chicken Wings
Crispy-skinned chicken wings coated in a savory-sweet soy glaze with star anise and Sichuan peppercorn. A beloved Northeast Chinese street food that's caramelized, sticky, and utterly addictive.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 2 lbs chicken wings, drummettes and flats separated
- 3 tablespoons neutral oil for cooking
- 2 whole whole star anise pods
- 1 teaspoon Sichuan peppercorns
- 4 whole medium garlic cloves
- 1 piece fresh ginger, 1-inch piece
- 2 whole dried red chilies
- ⅓ cup soy sauce
- 1.5 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 3 tablespoons Shaoxing wine or dry sherry
- ½ cup chicken stock
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds for garnish
- 2 stalks scallions, green parts only, cut into 1-inch pieces
Instructions
- 1
Pat 2 lbs of chicken wings completely dry with paper towels — this removes surface moisture so they'll crisp instead of steam. Separate the wings into drummettes and flats if not already done.
- 2
Peel 4 garlic cloves and leave them whole. Peel and slice a 1-inch piece of fresh ginger into 4-5 thin slices (no need to peel). Keep them separate from each other — you'll toast them individually to bloom their flavors.
- 3
In a small bowl, whisk together 0.33 cup soy sauce, 1.5 tablespoons dark soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 3 tablespoons Shaoxing wine, and 0.5 cup chicken stock. Set the glaze mixture aside.
- 4
In another small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water until smooth — this slurry will thicken the glaze at the end.
- 5
Set a 14-inch flat-bottomed wok or large skillet over medium-high heat. Once it's hot enough that a drop of water evaporates on contact, add 3 tablespoons neutral oil and swirl to coat the bottom.
- 6
Working in batches to avoid crowding, place the chicken wings skin-side down in the hot oil. Sear for 5-6 minutes without moving them — listen for a steady, rhythmic sizzle. The skin should turn deep golden brown and render some fat. Flip each wing and sear the other side for another 3-4 minutes until golden. Transfer all wings to a clean plate.
- 7
Pour off all but 1.5 tablespoons of oil from the wok. Lower the heat to medium. Add 2 whole star anise pods and 1 teaspoon Sichuan peppercorns to the remaining oil — you should smell their fragrant toast within 30 seconds. Let them toast for exactly 60 seconds, stirring occasionally, until the peppercorns darken and become incredibly fragrant.
- 8
Add the 4 whole garlic cloves and ginger slices to the blooming spices. Stir constantly for 45 seconds — you're looking for the garlic to turn light golden and the ginger to soften slightly. You'll smell a sweet, pungent aroma as the aromatics release their essential oils.
- 9
Add 2 whole dried red chilies to the wok and stir for 15 seconds. Then pour in the prepared glaze mixture all at once. Stir well to combine, scraping up any browned bits stuck to the bottom of the wok with a wooden spoon.
- 10
Return all the chicken wings to the wok and toss to coat completely in the glaze. Reduce the heat to medium-low — the sauce should bubble gently, not aggressively. Simmer uncovered for 12-15 minutes, stirring and turning the wings every 3 minutes. The sauce will gradually thicken and cling to the wings. You'll know it's ready when it coats the back of a spoon and the wings are deep caramel brown.
- 11
Stir the reserved cornstarch slurry once more to recombine, then pour it into the simmering glaze while stirring constantly. The sauce should thicken visibly within 30 seconds and turn glossy. Continue cooking for another 1-2 minutes, stirring often, until the glaze clings to the wings in a thick, sticky coating.
- 12
Remove the wok from heat. Pick out and discard the whole star anise pods, ginger slices, and dried chilies — these are flavoring aromatics, not meant to be eaten, though some diners enjoy gnawing on the garlic cloves.
- 13
Transfer the glazed chicken wings to a serving platter. Drizzle any remaining sauce from the wok over the wings. Sprinkle with 1 tablespoon sesame seeds for nuttiness and visual appeal, then scatter the 2 scallions (cut into 1-inch pieces) on top.
- 14
Serve immediately while the wings are still warm and the glaze is tacky — the contrast between the crispy skin and sticky, savory-sweet coating is what makes this dish unforgettable. Provide small plates and napkins; these are meant to be eaten with your hands.
Tools you’ll need
- 14-inch flat-bottomed wok or large skillet
- paper towels
- small mixing bowls
- whisk
- wooden spoon
- serving platter
- clean plate
- measuring spoons
- measuring cups
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