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    Three-Cup Chicken Wings

    clock-icon60 minutes
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    Pixicook editorial team

    A fragrant and savory classic from Taiwanese cuisine, Three-Cup Chicken Wings are made with equal parts soy sauce, rice wine, and sesame oil.

    Ingredients for Three-Cup Chicken Wings

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Chicken Wings, patted dry

    0 lb

    Substitute chevron-down

    Avocado Oil

    tablespoons

    Ginger, sliced

    tablespoons

    Scallions, cut into 1-inch batons

    cups

    Garlic, sliced

    cloves

    Substitute chevron-down

    Dried Chilis

    each

    Substitute chevron-down

    Water

    cups

    Xiao Xing Wine

    cups

    Soy Sauce

    cups

    Sugar

    tablespoons

    Thai Basil, Picked

    handful

    Substitute chevron-down

    How to Make Three-Cup Chicken Wings

    1. Prep

    Preheat your oven to 350°F (175°C). Prepare the chicken wings by patting them dry with paper towels. Slice the ginger, scallions, and garlic, and measure out all other ingredients so they are ready to add to the dish.

    2. Sear Chicken

    Heat avocado oil in a heavy-bottomed, oven-proof pot over medium-high heat. Add the chicken wings and brown them on all sides, about 5-6 minutes per side. The wings should have a slight golden crust. Remove the wings and set them aside.

    3. Sweat Aromatics

    Lower the heat to medium, and in the same pot, add the ginger, scallions, garlic, and dried chilis. Cook, stirring occasionally, until the aromatics are soft and fragrant, about 2 minutes.

    4. Deglaze

    Pour in the shaoxing wine, scrape any fond off of the bottom and let it reduce nearly all the way

    5. Add Cooking Liquid

    Pour in the water, soy sauce, and sprinkle in the sugar, stirring to combine. Bring the mixture to a simmer, allowing the sugar to dissolve, about 1-2 minutes.

    6. Braise Chicken

    Return the chicken wings to the pot, tossing them in the sauce to coat. Bring the pot to a low simmer and transfer it to the preheated oven. Braise the chicken for about 20-30 minutes, or until the meat is tender and cooked through.

    7. Finishing Ingredients

    Remove the pot from the oven. If the sauce is too thin, you can simmer it on the stove for a few additional minutes to reduce and thicken. Toss in the Thai basil leaves and stir until they wilt and infuse their flavor into the sauce. Plate the chicken topped with the sliced scallions. The sauce should be fairly reduced by the time you serve it, coating each wing in an intensely seasoned sauce.


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