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Soy Braised Chicken Wings

Chicken wings are one of my favorite foods to eat. They could be fried, baked, braised, or grilled and I'll eat pounds of them. My favorite part of a wings is the flat. They have the most skin (which is my favorite part) and the meat is always so tender no matter how long they've been cooked. Which is your favorite part of the wing?

I never got to eat fried chicken at home because we rarely deep fried things, it always seem so much of a hassle so we left deep fried chicken for the beach. When we did buy chicken wings to make at home, my dad would always make soy braised wings and they are on another level. The wings get quickly marinated in a soy based mixture and then tossed into a wok with ginger and garlic. Let them cook for 30 minutes and the wings get transformed into these golden brown, plump and juicy wings. The marinade becomes this gelatinous sauce that coats your lips with every bite. It's warm, savory, and comforting so once you serve up a plate, let the rice soak up all the sauce because it's arguable the best part of the entire dish.

Soy Braised Chicken Wings


  • 2 pound of chicken wings

  • 2 tablespoons of light soy sauce

  • 2 tablespoons dark soy sauce

  • 1 tablespoon of oyster sauce

  • 1 tablespoon of rice wine vinegar

  • 2 tablespoons of water

  • 1 tablespoon of sugar

  • ½ teaspoon of black pepper

  • 2 cloves of garlic, minced

  • 1 slices of ginger, about ¼ in thick

  • 2 tablespoons of neutral oil

  • 1 scallion (green only), finely sliced


  1. Start by cutting the chicken wings into two parts, the drumette & wingette. Depending on the wing you have, you might have to make another cut to separate the wingette from the tip.

  2. Toss the chicken pieces into a large bowl along with the light soy, dark soy, oyster sauce, rice wine vinegar, water, sugar, and black pepper. Mix to combine & make sure everything is covered. Set aside to marinate.

  3. Next, bring a pot or wok to medium high heat. Drizzle in some oil and let it get hot. Once the oil is shimmering, drop in the minced garlic & sliced ginger. Fry until fragrant (about 15 seconds).

  4. Pour the chicken wings & the liquid into your pot/wok. Cover with a lid & cook for 30 minutes. Stir midway once to say hi & check on how they're doing.

  5. Now would also be a good time to make some fresh rice! I use the chicken tips to make a quick stock in order to make chicken ginger rice!

  6. After the 30 minutes are up, cut the flame and top with scallions. Serve with hot fresh rice!

Check out the video recipe here:

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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