Honeyed Chicken Wings

I often think that chicken wings are a neglected and unglamorous food. Yet I find them one of the most delectable parts of the chicken. They are extremely versatile and quite economical. The Chinese especially love eating them because of their special taste. In this easy-to-make recipe, they are simply braised in a honey-soy mixture. Cooked in a large quantity, they can make an unusual party dish. Served at room temperature, they make wonderful picnic food.


  • 2 tablespoons groundnut oil
  • 750 g (¾ lb) chicken wings
  • 3 garlic cloves, crushed
  • 2.5-cm (1-in) thick piece fresh root ginger, unpeeled and crushed
  • 50 ml (2 fl oz) dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 2 tablespoons honey


Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the chicken wings and stir-fry for 5 minutes or until they are brown. Remove them from the wok with a slotted spoon and drain on kitchen paper.

Drain off all the oil and fat and wipe the wok clean. Add the garlic, ginger, soy sauces, Shaoxing rice wine or dry sherry and honey and bring the mixture to a simmer. Return the chicken to this mixture. Reduce the heat to very low, cover and simmer for 30-35 minutes or until the chicken is cooked. Serve at once.