Swiss Chicken Wings (Basic)
There are many ways to cook this homey dish. Everyone has his or her own version. Some use spices, others prefer to cook it plain. Of course, it will be ideal to use a premium soy sauce for this dish. The basic rule for this dish is to transform the chicken wings into sweet sticky soy sauce wings. At first, I thought that this dish originated from Switzerland. Later I found out that actually that was not the case. Apparently, they were first called this way when a waiter couldn't pronounce the word 'sweet' wings properly. The diner who asked the name of this dish mistook it as 'Swiss wings'. It has then been popularly called "Swiss chicken wings".
There are many ways to cook this homey dish. Everyone has his or her own version. Some use spices, others prefer to cook it plain. Of course, it will be ideal to use a premium soy sauce for this dish. The basic rule for this dish is to transform the chicken wings into sweet sticky soy sauce wings. At first, I thought that this dish originated from Switzerland. Later I found out that actually that was not the case. Apparently, they were first called this way when a waiter couldn't pronounce the word 'sweet' wings properly. The diner who asked the name of this dish mistook it as 'Swiss wings'. It has then been popularly called "Swiss chicken wings".
- Carbohydrate 53.3226666666667 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (193g)
- Sodium 0.200348084616 mg
- Sugar 53.3226666666667 g
- Trans Fat 0 g
- Calories 206 calories
Step-by-step
- Rinse the chicken wings and drain well.
- Prick gently the skins of chicken wings with a fork. ( For better absorption of marinade )
- Dilute the soy sauce with the water.
- Pour into a pan and add rock sugar.
- Bring this marinating sauce to a boil.
- Put the drained chicken into the marinating sauce and cover with lid.
- Simmer the chicken wings on medium-low heat for about 30 minutes or until the wings are cooked tenderly. ( May need to adjust the heat to prevent over bubbling ).
- Also gently flip the wings occasionally to avoid the wings from sticking on the pot and ensure the wings are browny evenly on all sides.
- Serve immediately with rice or noodles.
Many cooks fail to prick the chicken skin thoroughly before braising, which blocks the soy and sugar reduction from penetrating the meat evenly and leaves the interior bland while the exterior darkens too quickly. Achieving a proper lacquer relies on maintaining a gentle medium-low simmer so the rock sugar reduces into a thick glaze without scorching at the bottom of the vessel. When planning ahead, these braised wings freeze exceptionally well for up to three months if stored in airtight containers submerged in their reduced cooking liquid. Reheating frozen portions requires thawing them completely overnight in the refrigerator before warming them gently on the stovetop over low heat with a tablespoon of water to loosen the thickened sugars. High heat or microwave thawing will cause the collagen to seize and tighten the poultry fibers into a rubbery texture, ruining the tenderness achieved during the initial thirty-minute simmer. Premium aged soy sauce provides a deep umami foundation that balances the heavy sweetness of the rock sugar, making quality selection vital since the liquid reduces down to a concentrated coating.
