If you’ve ever craved that perfect harmony of sweet, savory, and aromatic flavors wrapped around tender, juicy chicken wings, then you’re in for a treat with this Cantonese Style “Swiss” Chicken Wings Recipe. These wings, simmered gently in a fragrant broth of soy sauces, cinnamon, bay leaves, and ginger, capture a luscious depth and a melt-in-your-mouth texture that feels like a comforting, warm hug from the inside out. This dish stands out not just for its name, which might surprise you, but for the way those simple ingredients come together to create something truly unforgettable that you’ll want to make again and again.
Ingredients You’ll Need
Preparing Cantonese Style “Swiss” Chicken Wings Recipe is delightfully straightforward because the magic lies in a handful of thoughtful ingredients. Each component plays a crucial role—from the cinnamon adding warmth to the layering of soy sauces providing that characteristic savory depth and color.
- 4lb chicken mid joint wings: The perfect cut for tender, meaty wings that soak up flavor beautifully.
- 1-2 sticks of cinnamon: Adds a gentle, comforting warmth and fragrant aroma that elevates the dish.
- 4 bay leaves: Imparts subtle herbal notes that balance the richness.
- A few slices of ginger: Fresh, zingy, and essential for cutting through the savory richness with brightness.
- 10 tbsp light soy sauce: Brings salty, umami depth and keeps the wings tender during simmering.
- 5 tbsp dark soy sauce: Adds a richer color and deeper, slightly sweet undertones.
- 80g slab sugar: Crucial for that characteristic sweet-salty balance and a silky sauce finish.
How to Make Cantonese Style “Swiss” Chicken Wings Recipe
Step 1: Prepare and Simmer the Wings
Start by placing your chicken wings and ginger slices into a pot and completely cover them with cold water. Bring this gently to a simmer. This initial brief simmer helps to cleanse the wings and remove any impurities, setting a clean base for the rich flavors that follow. Once done, drain the wings, rinse them under cold water, and transfer them back into a cleaned pot with fresh ginger.
Step 2: Add Seasonings and Simmer Slowly
Now, pour in the light soy sauce, dark soy sauce, bay leaves, and cinnamon sticks. Bring everything to a simmer again, then cover the pot and let the wings cook for about 45 minutes. This slow simmer allows the wings to soak up the savory, spiced broth, while becoming tender enough to practically fall off the bone. The soy sauce blend ensures the color deepens, turning the wings a beautiful rich brown.
Step 3: Sweeten and Finalize
Once the wings are tender and the sauce has concentrated slightly, stir in the slab sugar to taste. This final adjustment balances out the deep savory notes with a touch of sweetness that’s signature to Cantonese Style “Swiss” Chicken Wings Recipe. Give everything one last gentle simmer to fully marry the flavors and coat the wings in that glossy, irresistible sauce.
How to Serve Cantonese Style “Swiss” Chicken Wings Recipe
Garnishes
Simple garnishes work best here. A sprinkle of freshly chopped green onions or cilantro adds a fresh, herbaceous pop that contrasts beautifully with the rich wings. You can also use toasted sesame seeds for a subtle crunch and nuttiness, making every bite more exciting.
Side Dishes
This dish loves company, so pairing it with steamed jasmine rice helps soak up all that luscious sauce, making each mouthful a delightful experience. For veggies, try stir-fried greens like gai lan (Chinese broccoli) or bok choy with a hint of garlic—they provide a fresh, slightly bitter counterpoint that cuts through the richness with elegance.
Creative Ways to Present
If you want to dazzle, serve the wings piled high on a beautiful platter with drizzles of the thickened sauce pooled around. For a party, consider skewering the wings after cooking for easy grabbing and dipping. Or even better, use small plates for individual servings, garnished with colorful herbs and sliced chili for a mild kick and striking visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover Cantonese Style “Swiss” Chicken Wings Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors deepen as they rest, making the next-day taste just as delicious, if not more so.
Freezing
You can freeze both the wings and the leftover sauce separately for up to 2 months. Freeze the wings in a single layer on a baking sheet first, then transfer them to a freezer-safe bag so they don’t stick together. The sauce freezes beautifully in ice cube trays for convenient, small servings you can easily thaw later.
Reheating
Gently reheat the wings and sauce on the stove over low heat to preserve tenderness and prevent drying out. Adding a splash of water or broth while reheating helps loosen the sauce, bringing it back to that silky, luscious texture without losing any flavor.
FAQs
Why is it called “Swiss” chicken wings if it’s a Cantonese dish?
Great question! The name is actually a bit of a playful misnomer—a beloved mystery in Cantonese cuisine circles. It’s thought to be a transliteration quirk or a local nickname that stuck, but rest assured, the flavors are 100% Cantonese magic, not Swiss.
Can I use other parts of the chicken for this recipe?
While mid joint wings are ideal for their skin-to-meat ratio and flavor absorption, you can experiment with drumettes or even chicken thighs. Just remember to adjust the cooking time accordingly; thighs typically require a bit longer to get tender.
How spicy is this recipe? Can I add heat?
This recipe is traditionally not spicy—it focuses on sweet and savory aromatics. However, adding a few dried chilies or fresh sliced bird’s eye chilies during simmering is a fantastic way to introduce heat if you love a bit of spice.
Is it important to rinse the wings after the initial simmer?
Yes, rinsing after the first simmer removes impurities and any scum on the surface, resulting in a cleaner, more refined broth and flavor. It’s a simple step that makes a noticeable difference.
What can I do with the leftover sauce?
The leftover sauce is pure gold. Cool it completely, then freeze it for future use as a marinade, stir-fry base, or even as a drizzle over steamed vegetables. Its deep, savory sweetness can elevate many dishes.
Final Thoughts
If you are looking for a dish that feels both homely and sophisticated, Cantonese Style “Swiss” Chicken Wings Recipe promises just that. Its harmonious flavors and tender texture create a heartfelt culinary experience perfect for sharing with friends and family. Give it a try—you’ll find it’s one of those recipes that easily becomes a staple in your kitchen, bringing warmth and smiles every time.
Print
Cantonese Style “Swiss” Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Stovetop
- Cuisine: Cantonese
Description
This Cantonese-style Swiss Chicken Wings recipe features tender mid-joint chicken wings simmered in a savory, aromatic sauce made with soy, cinnamon, bay leaves, ginger, and caramelized slab sugar. The slow simmering process infuses the wings with deep, rich flavors, making it a comforting and flavorful dish perfect to serve over rice alongside your favorite vegetables.
Ingredients
Chicken Wings
- 4 lb chicken mid joint wings
- A few slices of ginger
Spices and Seasonings
- 1–2 sticks of cinnamon
- 4 bay leaves
- 10 tbsp light soy sauce
- 5 tbsp dark soy sauce
- 80 g slab sugar
Instructions
- Initial Simmer and Rinse: Put chicken wings and ginger slices into a pot and cover completely with cold water. Bring the pot to a gentle simmer for a brief period to help release impurities.
- Drain and Clean: After the brief simmer, drain the wings and rinse them under cold water to clean them thoroughly. Clean the pot to prepare for the second simmer.
- Second Simmer with Seasonings: Return the cleaned chicken wings and ginger to the pot. Add cinnamon sticks, bay leaves, light soy sauce, and dark soy sauce. Bring the pot back to a simmer, then cover and let it simmer gently for about 45 minutes until the chicken wings are tender and fully cooked through.
- Prepare Sides: While the chicken simmers, prepare your rice and cook vegetables to serve alongside.
- Add Sugar and Finish: Once the wings are tender, add slab sugar to taste. Stir gently to dissolve the sugar, allowing the sauce to become nicely caramelized and balanced between sweet and savory flavors.
- Serve and Store Sauce: Serve the chicken wings hot with plenty of the delicious braising sauce poured over. Allow any leftover sauce to cool completely, then freeze it for future use as a flavorful base or marinade.
Notes
- Use fresh ginger slices to add warmth and depth to the broth during simmering.
- The brief initial simmer and rinse step help remove impurities from the chicken for a cleaner sauce.
- Adjust sugar quantity to taste for preferred sweetness level.
- Freeze leftover sauce in airtight containers for up to 3 months.
- This dish pairs wonderfully with steamed rice and sautéed greens or stir-fried vegetables.
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