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

Name: Cook The Book: Braised 'Red Cooked' Wings, Shanghai-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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.

1316

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 chicken wings, 2 cups red wine, 1/2 cup dark soy sauce, 1/2 cup firmly packed brown sugar, and more.

Yes, Cook The Book: Braised 'Red Cooked' Wings, Shanghai-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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