Red Braised Chicken Wings

These red braised chicken wings are made by gently simmering chicken wings in a soy-based sauce until the meat is tender and the sauce reduces into a deeply savory, glossy glaze. Compared to red braised chicken made with larger cuts like drumsticks or thighs, wings cook faster and release more fat, which helps the sauce concentrate and cling beautifully to each piece!

Jump to:

• Why You'll Love These Red Braised Chicken Wings
• What Is Red Braising?
• About the Ingredients
• How to cook Red Braised Chicken Wings (Step by Step)
• Storage & Reheat
• FAQ
• Red Braised Chicken Wings
• More Delicious Chicken Wing Recipes!
• Pin for later!

This recipe shows you how to make red braised chicken wings from scratch on the stovetop, using simple pantry ingredients like soy sauce, sugar, ginger, and garlic. No oven needed - just a pan, a little patience, and a bowl of rice ready to go.

Why You'll Love These Red Braised Chicken Wings

• Made entirely on the stovetop
• Rich, savory-sweet flavor with a sticky finish
• Faster cooking than traditional red braised chicken
• Perfect for weeknight dinners or casual gatherings
• Easy to adjust based on what you have on hand

What Is Red Braising?

Red braising (紅燒, hong shao) is a classic Chinese cooking technique where meat is browned, then gently simmered in a mixture of soy sauce, sugar, aromatics, and water. The sauce takes on a reddish-brown color as it reduces, creating a deeply flavorful glaze.

While red braising is often used for pork belly, beef, or larger chicken pieces, chicken wings work especially well because they cook quickly and absorb flavor easily.

About the Ingredients

This red braised chicken wings recipe uses simple, classic Chinese pantry ingredients. Because chicken wings cook faster and release more fat than larger cuts, the balance of seasoning and liquid is slightly different than traditional red braised chicken made with drumsticks or thighs.

Chicken Wings

Chicken wings are ideal here because they absorb flavor quickly and help the sauce reduce into a glossy glaze. You can use a mix of drumettes and flats, or whatever you have on hand.

Soy Sauce

This recipe uses both light and dark soy sauce:

• Light soy sauce provides saltiness and savory depth
• Dark soy sauce adds color and a touch of sweetness

Dark soy sauce is mainly for color - a little goes a long way. But if you only have regular light soy sauce, that will work too. Simply replace the dark soy sauce with the same amount of light soy sauce, and add a small pinch of sugar to help deepen the color and balance the flavor.

Sugar

Sugar balances the saltiness of the soy sauce and helps the sauce reduce into a sticky glaze that coats the wings. Brown sugar or rock sugar are ideal, but regular white sugar works just fine too.

Ginger and Garlic

Fresh ginger adds warmth and cuts through the richness of the wings, while garlic rounds everything out. These aromatics are essential for building flavor early in the cooking process.

Rice Wine

Shaoxing wine or rice cooking wine adds depth and helps remove any gamey flavors from the chicken. If you don't have it, other cooking wine works too - even red wine (I often use leftover red wine I didn't finish!). You can also leave the wine out entirely, and the dish will still be delicious.

Water

Water creates the initial braising liquid. Because wings release fat as they cook, you don't need much - the sauce will naturally concentrate as it reduces.

Green Onions (Optional)

Green onions add lightness and aroma during braising, and a fresh pop of color when used as a garnish.

Optional Shortcut: Leftover Red Braising Liquid!

If you have leftover braising liquid from red braised beef or red braised pork, you can use it instead of starting from scratch! Since that liquid is already seasoned and concentrated, you may want to dilute it slightly with water before simmering the wings, then reduce until sticky.

How to cook Red Braised Chicken Wings (Step by Step)

First, gather your ingredients:

• 2 lb chicken wings (drumettes and flats)
• 1 tablespoon neutral cooking oil
• 1 tablespoon fresh ginger, sliced
• 2-3 cloves garlic, lightly smashed
• 1-2 green onions, cut into 1-inch pieces
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar (brown sugar, rock sugar, or white sugar)
• 1 tablespoon Shaoxing wine or rice cooking wine
• ¾-1 cup water

Step 1: Brown the Chicken Wings

Heat a wide pan or wok over medium-high heat and add the oil. Add the chicken wings in a single layer and sear until lightly golden on all sides. This step builds flavor and helps the sauce cling later.

Step 2: Add the Aromatics

Add the ginger, garlic, and green onions around the chicken wings in the pan. Stir and nudge them into any open spots, cooking for about 30 seconds until fragrant.

Step 3: Build the Braising Liquid

Add the light soy sauce, dark soy sauce, sugar, and Shaoxing wine. Stir to coat the wings evenly, then add the water.

Step 4: Simmer

Bring the liquid to a gentle boil, then lower the heat to medium-low. Cover and simmer for about 15-20 minutes, turning the wings once or twice, until they are cooked through.

Step 5: Reduce and Glaze

Uncover the pan and increase the heat to medium or medium-high. Let the sauce reduce, turning the wings frequently, until it thickens into a glossy, sticky glaze that coats the wings. Garnish with sliced green onions if desired.

Step 6: Serve

Remove from heat and serve hot, spooning any remaining sauce over the wings. (This makes it super sticky!)

Storage & Reheat

To store:
Let the red braised chicken wings cool completely, then transfer them to an airtight container with the sauce. Store in the refrigerator for up to 4 days.

To reheat (best method):
Reheat the wings gently on the stovetop over medium-low heat. Add a small splash of water to loosen the sauce and prevent it from burning, then heat until warmed through.

Microwave option:
You can reheat the wings in the microwave, but cover them loosely and reheat in short intervals. Stir or turn the wings between intervals so the sauce heats evenly.

Can I freeze them?
Yes. Let the wings cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use frozen chicken wings?

Yes. Thaw the wings completely and pat them dry before cooking. Excess moisture will prevent proper browning and slow down the sauce reduction.

Can I make this with drumsticks or thighs instead?

You can, but the cooking time and texture will be different. Wings cook faster and release more fat, which helps the sauce reduce into a sticky glaze. For larger cuts, use my Red Braised Chicken (Hong Shao Ji) recipe instead.

Why is my sauce still watery?

The sauce needs time and heat to reduce. Uncover the pan, increase the heat slightly, and let excess liquid evaporate. Stir and turn the wings frequently during the final stage to prevent burning.

What if the sauce gets too salty?

Add a splash of water and a small pinch of sugar, then continue reducing the sauce as needed. Always taste before adding more soy sauce, since the flavor concentrates as the sauce thickens.

Can I make this ahead of time?

Yes. These wings reheat very well and often taste even better the next day after the flavors have had time to develop.

Is this dish supposed to be sweet?

Red braised dishes are meant to be savory with just a hint of sweetness, not overly sugary. The sugar balances the soy sauce and helps create that signature glossy glaze. If you prefer it sweeter, you can taste and add more sugar to your liking.

More Delicious Chicken Wing Recipes!

If you love chicken wings as much as I do, here are a few more favorites you might want to try next:

Three Cup Chicken Wings (三杯雞)
This wing version of classic Three Cup Chicken is rich, aromatic, and incredibly comforting. Chicken wings are simmered in a fragrant sauce made with soy sauce, rice wine, sesame oil, garlic, ginger, and fresh basil.

Air Fryer Chinese Chicken Wings
These air fryer chicken wings are easy, flavorful, and ready in under 20 minutes. Marinated in a savory blend of sauces, they come out juicy on the inside with a lightly crispy exterior.

Garlic Parmesan Wings (Air Fryer)
Crispy, savory, and packed with flavor, these garlic parmesan wings are made in the air fryer using much less oil than traditional frying. Easy and yum!

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