Skip to main content
Epicurious

Soy-Braised Chicken Wings

5.0

(2)

Soybraised chicken wings on a plate.
Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou

Dark soy sauce along with regular soy sauce is what gives these wings their rich color. We like to use all flats—arguably the best part of the wing!—but a mix with drumettes or whole wings works too.  

  

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

See Related Recipes and Cooking Tips

Read More
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Kung Pao Chicken
The salty, sweet, sour, spicy flavors of classic kung pao are easy to create at home. Let this recipe show you how.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.