Hoisin Braised Chicken Wings – Sybaritica

These Hoisin Braised Chicken Drumettes are rich and flavorful with the sweetness of Hoisin Sauce blended with Garlic and Shaoxing Wine.

Servings: 4 as one dish in a Chinese meal

• 12 – 16 Chicken Wing ‘drumettes’;
• ½ a small Onion very thinly sliced in half-rings;
• 1 tsp. Garlic paste or puree;
• 2 tbsp. Soy Sauce;
• 3 tbsp. Hoisin Sauce;
• ½ cup Chicken Stock;
• 2 tbsp. Shaoxing Wine or other rice Wine;

• Lightly brown the outside of the drumettes by briefly pan-frying, or baking in a 350-degree oven for about 15 minutes.
• Remove the drumettes to a bowl, toss with the soy sauce and garlic paste and let sit for at least 30 minutes.
• Heat a tablespoon of oil in a pan over moderate heat and sauté the onions briefly until they soften.
• Stir in the Hoisin sauce, stock and rice wine and, when it begins to bubble, add in the drumettes.
• Turn the heat to low and let simmer for about 20 minutes until the drumettes are cooked through and the sauce has reduced to a syrup glaze.