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Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style

Posted by Michele Humes, January 20, 2009 at 2:00 PM

"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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Braised "Red Cooked" Wings, Shanghai-Style

- makes 24 wings -
Adapted from The Great Wings Book by Hugh Carpenter & Teri Sandison

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

Procedure

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.

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.

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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Tags: chicken wings, Cook the Book, Hugh Carpenter, Super Bowl, Super Bowl appetizers, Teri Sandison, wings