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Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style
"Red cooking" sounds like an accusation Joseph McCarthy might have made, but is really a technique of slow-braising in dark soy sauce that imparts a deep, glossy red to whatever's in the pot.
Calling for two cups of red wine, the red-cooked recipe from this week's Cook the Book selection, The Great Wings Book, isn't quite "authentic", but still results in wings that are flavorful and chopstick-tender. Red-cooked wings are sweet, gently spicy, and packed with the warm aromas of cinnamon and cloves.
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Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style
About This Recipe
| Yield: | 24 wings |
Ingredients
- 24 chicken wings
- 2 cups red wine
- 1/2 cup dark soy sauce
- 1/2 cup firmly packed brown sugar
- 2 tablespoons hoisin sauce
- 3-inch stick cinnamon
- 6 whole cloves
- 1 teaspoon crushed red chile flakes
- 1/4 cup chopped ginger
- 6 cloves garlic, minced
- 1 tablespoon grated orange zest
Procedures
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1
Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine all the remaining ingredients.
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2
Place a deep 12-inch pan over medium heat. Add the red wine mixture and bring to a simmer. Add the chicken wings. Bring to a low boil, cover, turn the heat to low, and simmer until the wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.
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3
To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.
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