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

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 »

  • Yield:24 wings


  • 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


  1. 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. 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. 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.