Chinese Braised Duck Wings
Braising is the best way to cook duck wings so that the meat is tender. This recipe is inspired by the version at my local Asian grocery store.
Ingredients
- 2 pound duck wings
- ¼ cup soy sauce
- ¼ cup dark soy sauce
- ¼ cup shaoxing wine
- ½ cup brown sugar
- 1 teaspoon five spice powder
- 3 slices ginger
Instructions
- Cut the wings into the drums and flats using a strong knife through the joint.
- Add all the ingredients to a plastic bag and let it marinate in the fridge for at least 4 hours and up to 24 hours.
- Pour everything into a pot and fill it with enough water to just barely cover the wings (I had to use around 2 cups but this could be very different depending on the shape of your pot).
- Bring the liquid to a boil then reduce the heat to a gentle simmer. Cover and let it cook for around 1 hour and 20 minutes and then it is ready to eat.
- I recommend refrigerating them as a cold appetizer. This is how they are eaten at Chinese restaurants.