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Cantonese Style “Swiss” Chicken Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 29 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare Sides: While the chicken simmers, prepare your rice and cook vegetables to serve alongside.
  5. 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.
  6. 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.

Find it online: https://recipes.mbeams.com/cantonese-style-swiss-chicken-wings-recipe/