Quick Easy Soy Sauce Chicken Wings Recipe With Insider Tips
Easy and delicious sticky dark soy sauce chicken wings
Why make them?
These very easy to make and very sticky soy sauce chicken wings are always a big hit at any get together.
You can do it too tonight!
I have kept this recipe as a secret for several years, but today I'm rebelling, giving it away.
The ingredients are minimal, but the end product is stunning.
Follow the vital tricks on this page that set these wings apart and make them better than the rest.
If you thought sticky chicken wings were complicated and caused lots of washing up, then think again.
How to make Sticky soy sauce chicken wings, full recipe follows
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- 1 cup Dark Soy Sauce
- 1 cup Sugar
- 1 cup Water
- Chicken Wings
Soy sauce wings coating, sugar, water and soy sauce
The chicken wing coating, only three ingredients
Preparation and instructions
First start to make the easy sticky dark soy sauce
Ingredients for the sauce
1 Cup of Dark Soy Sauce
1 Cup of Water
1 Cup of Sugar
These three ingredients should be put in a saucepan on a low heat. Stirring occasionally. The sauce should be reduced by about one third, this just means that a third of it should evaporate.
As Dark Soy Sauces can greatly vary in saltiness, try the sauce as it is cooking, the strength will get stronger, but should start to taste sweet and delicious. You can add a little more of any of the three ingredients to suit your taste.
Note: whilst this sauce is heating and reducing you can be doing the other stages that follow.
Wash and joint the chicken wings
How to joint a chicken wing
To joint a chicken wing is really quite easy. It's all about cutting around the knuckle and not through it (that sometimes leaves splinters).
Be forceful with the chicken. Take it in both hands and pull it apart until you hear a crack. You will now need to get a sharp knife and split the skin in the middle.
Now with your thumb you should be able to feel the knuckle. Pop this up, and around this is where you should cut. Leaving the wing in two clean pieces with no bone damage.
The wings are now jointed and cleaned
With the sauce reducing, fry the chicken for the first time
In this recipe I fry the chicken wings twice. The secret is removing the fat, so the sauce will stick to them.
Heat a little oil in a non stick pan. Make sure it gets hot as we want to color the chicken and not boil it.
The chicken will spit, I put a mesh over it.
Once most of the redness has gone and you are pleased with the browning color you can take them off the heat.
Don't forget, keep on trying and tasting the sauce that is reducing, and adjusting to taste.
Fry the chicken wings in a little oil - and season with black pepper, no salt needed
Secret number one, dry of those chicken wings!
In the saucepan at the back of the photo you can see how much the sauce has reduced from the mark on the pan.
The super important secret to make this recipe work
dry the fat of the wings with paper kitchen towel
So, we have lightly fried the wings for the first time, and the is sauce is still reducing.
But we want the sauce to stick to the wings.
The thing that will stop this happening with any recipe is the fat and grease. It's logical, it's a lubricant, so anything greasy will stop any sauces from sticking to it.
So what most chefs do now, is to drain the chicken wings on a wire wrack.I go one step further. I take a piece of kitchen paper for each wing. I squeeze it at little and really get rid of that grease from the outside.
It's amazing the amount of fat that you get rid off. So now we are left with chicken that is very juicy on the inside but dry on the outside, which means that any sauce will indeed stick to it.
Secret number two, don't put any oil in the pan for the second frying
You are going to cook in a dry pan!
The chicken wings should have cooled down slightly and not have any grease or fat on them.
The sauce should now be ready so we can do the next and final stage.
Take your nonstick frying pan, put it on a high heat until you can feel that when you put your palm over it, it is giving off heat.
Here is secret surprise number two, DO NOT add any oil of any sort. Time to dry fry.
You may be worried that this will mess up and burn your nonstick pan, especially when you see the following photos, trust me it won't. Surprisingly, afterwards the pan is really easy to clean and not burnt.
Add the chicken wings to the hot and smoking pan, then pour on the reduced soy sauce coating.
Note, the sauce will at this stage be runny and not sticky.
Refry the wings with the Soy Sauce reduction - Remember, no oil, just a dry pan
The wings will start to bubble but keep your calm - you won't be throwing away that pan
It may look like you are burning the hell out of your nice pan, but trust me, this is one of my secrets, you are not. Just hang in there.
Now they are getting really sticky and are ready to eat! - Sticky Dark Soy Sauce Chicken Wings
Soy sauce chicken wings tapa
The great thing about this soy sauce chicken wing recipe is that there are so many things you can do with it.
You can serve it as a starter or snack, as a tapita, as a side order, or go ahead and serve them as a main meal.
Either way, people will love them.
Eat with your fingers
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