Braised Sweet Soy Chicken Wings (瑞士雞翼)

Ever heard of this 瑞士雞翼, that literally means “Swiss Wings”? Well, it’s neither originated in Swiss nor has anything related to Swiss at all. Actually, they are cooked in sweet soy sauce with herbs.

Most of my friends in Hong Kong love chicken wings. So does my daughter. She can have wings for snack, lunch or dinner. Whenever chicken wings are cooked, they won’t stay too long on table. I really love this quick and simple recipe of cooking delicious chicken wings for her.

There was a funny story spread around according to Chinese wikiipedia. The recipe of Swiss Wings was invented by a man, named 徐老高 (Xu Lao Gao) who owned Tai Ping Koon Restaurant in Hong Kong that was inaugurated in 1860.

That said, a foreign visitor asked one of their waiters what the name of the recipe was. The waiter answered, “Sweet Wings”. Due to the problem of communication, the visitor took it as “Swiss Wings”. So the name of Swiss Wings in Chinese (瑞士雞翼) has been used and circulated around since then.

This time I used the popular ready-made sauce by Lee Kum Kee and cooked some wings on the go. Not for long, all of them were gone as expected.

Braised Sweet Soy Chicken Wings Recipe

(Printable recipe)
By Christine’s Recipes
Course: Quick, Chicken
Cuisine: Chinese
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 850 gm chicken wings (use only middle section if desired)
• 200 ml Lee Kum Kee All Purpose Marinade with Herbs
• 200 ml water
• 3 slices ginger
• 1 spring onion

Method:

1. Cut chicken wings into sections. Rinse and drain well. Add ginger, spring onion in boiling water. Blanch chicken wings to remove blood. Drain out and immediately put wings into cold water for 10 minutes until they cool thoroughly. The step would make the chicken skin become smooth and silky.
2. Use a large saucepan. Pour in marinade and water. Bring it to a boil. Add chicken wings. The sauce should cover all the wings. When the sauce begins to boil again, slower heat and simmer for 8 to 10 minutes, until the sauce is thicker and the wings are cooked through. Done. Serve hot.

Notes：

• In this recipe, the proportion of marinade and water is 1:1. It suits my family’s taste perfectly. But you can change it to 2:1 or adjust the amount of marinade to suit your taste.
• The basic idea is to get the sauce a bit more salty than you would like your chicken wings tasted. The flavour of marinade would penetrate through the chicken meat through the process of simmering, then your wings would be just cooked perfectly to your taste.