Hong Kong Style Swiss Chicken Wings 港式瑞士雞翼

Succulent chicken wings slowly simmered in a unique sweet and savory 'Swiss sauce,' which is a blend of soy sauce, rock sugar, and aromatic spices. These glossy, tender wings are a beloved Hong Kong classic, perfect as a snack or main dish.

Nutrition (per serving)

Ingredients

• 1 kg chicken wings (mid-joints or whole wings)
• 300ml light soy sauce
• 50ml dark soy sauce
• 150g rock sugar
• 50ml Shaoxing wine
• 800ml water
• 4 slices ginger
• 2 stalks green onions, cut into large segments
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp cooking oil (optional, for blanching)

Steps

1. Blanch chicken wings: Bring a pot of water to a boil. Add chicken wings and blanch for 2-3 minutes to remove impurities. Drain and rinse under cold water, then pat dry.
2. Prepare Swiss sauce: In a large pot, combine light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, water, ginger, green onions, star anise, cinnamon stick, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the rock sugar dissolves.
3. Simmer chicken wings: Add the blanched chicken wings to the boiling Swiss sauce. Ensure the wings are fully submerged. If not, add water. Bring back to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken wings are tender and cooked through.
4. Reduce sauce and serve: Remove the lid and increase heat to medium-high. Continue to simmer, turning the wings occasionally, until the sauce thickens and coats the wings with a glossy finish, about 5-10 minutes. Remove aromatics before serving. Serve hot, optionally garnished with fresh green onions.

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