Serious Eats: Recipes

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.

Win 'The Great Wings Book'

In addition to excerpting a recipe each day this week, we're giving away five (5) copies of The Great Wings Book. Enter to win here ยป

Printed from http://www.seriouseats.com/recipes/2009/01/braised-red-cooked-wings-recipe.html

© Serious Eats