Stew Chicken Wings East Style

4.4K

Juicy, moderately spicy and very tender. A great alternative to the already bored – baked in the oven chicken wings. The cooking method somewhat resembles the Georgian chahohbili (I’ll definitely share the recipe in the near future), but in this stew the emphasis is much more on spices and warm, spicy flavor.

The Chinese “five spices” set the tone here. You can make this spice yourself, but it is easier to find and buy it. After all, it contains Sichuan pepper, which is also rarely found in ordinary supermarkets, and where they sell Sichuan pepper, there will most likely be “five spices”.

🔪Ingredients

• 1.2 kg (2,7 lb) of chicken wings
• 1 onion
• 5 garlic cloves
• 2 tsp. paprika
• 1 tbsp. turmeric powder
• 1 tsp. Chinese seasoning “5 spices”
• 1 carrot
• 1-2 tomatoes (1 large or 2 medium-sized)
• 15 ml (1 tbsp) neutral vegetable oil
• 350 ml (1,5 cups) water
• 2 tbsp sugar
• 10 ml (2 tsp) Worcester Sauce (~2 tsp.)
• 2 chili peppers
• 30 g (1 oz) ginger (~5 cm. piece)
• salt, black pepper
• 3 – 4 sprigs of cilantro
• 4-5 sprigs of green onions

🥣 Step by Step Directions

Chicken wings should be divided in half at the joint. If you have three-jointed wings, the smallest part, the carpal part, should be removed. You can save it for the broth.

Put the wings in a bowl and put them aside.

Peel and slice the ginger into thin slices.

Coarsely chop the chili peppers, finely chop the coriander stems (save the leaves for later use) and slice the garlic thinly.

Add chopped chilies, cilantro, ginger and garlic to chicken. Also add 1 tsp Chinese 5-spice seasoning, 2 tsp paprika, 1 tsp turmeric, 2 tsp Worcester sauce and 1 tbsp neutral vegetable oil. Stir and set aside.

Slice 1 carrot into half rings, cut the onion in half and cut each half into 4 pieces. Set aside

Cut the tomatoes into quarters if they are small. If medium or large, slice in the same way as the onions. Chop the white part of the green onions and set aside with the tomatoes.

Chop the green part of the onion, tear off or coarsely chop the coriander leaves with a knife and set aside to serve.

Heat 1 to 2 tablespoons of oil in a wide saucepan. Pour in 2 tbsp sugar and cook over medium heat, stirring occasionally, until amber in color. Add the carrots and onions. Stirring frequently, fry them for a minute or two.

Add the chicken wings. Cook stirring for 3-4 minutes. Add the tomatoes and green onions, cook for about 3-4 minutes stirring, then add 350 ml (1,5 cups) of water, salt with two large pinches of salt, cover, turn down the heat to low and simmer for 15 minutes.

Remove the lid and cook for another 20-30 minutes until the sauce darkens and thickens.

Serve with rice or your other favorite side dish.

📋 Substitutes

If you don’t have one or the other ingredient, don’t worry, use the following recommendations for substitutions:

• Chicken wings — Replace with 1.2 kg of drumsticks or bone-in, skin-on chicken thighs
• Onion — Replace with 2 shallots or 1 leek (white part only)
• Garlic cloves — Replace with 1-1.5 tsp. garlic powder or 1-2 tsp. garlic paste
• Paprika — Replace with 2 tsp. ancho chili powder or 2 tsp. sweet smoked paprika
• Turmeric powder — Replace with 1 tbsp. curry powder or 1 tbsp. ground cumin
• Chinese seasoning “5 spices” — Replace with a blend of 1/4 tsp. each of ground cinnamon, ground cloves, ground fennel seeds, ground star anise, and ground Szechuan pepper
• Carrot — Replace with 1 parsnip or 1/2 cup diced bell pepper
• Tomatoes — Replace with 1 cup canned diced tomatoes, drained
• Water — Replace with 350 ml chicken broth or vegetable broth
• Sugar — Replace with 2 tbsp honey, agave syrup, or maple syrup
• Worcester Sauce — Replace with 10 ml soy sauce or 10 ml tamari
• Chili peppers — Replace with 1/2-1 tsp. red pepper flakes or 1-2 tsp. hot sauce, adjusting for heat preference
• Ginger — Replace with 1-1.5 tsp. ground ginger or 2-3 tsp. ginger paste
• Cilantro — Replace with 3-4 sprigs of parsley or 3-4 sprigs of Thai basil
• Green onions — Replace with 4-5 sprigs of chives or 1/2 cup diced leeks (green part only)

🌶️ Variations

By incorporating these ingredient variations, you can create new and exciting versions of the stewed chicken wings while staying true to the essence of the dish. Enjoy experimenting!

1. Vegetables: Add bell peppers, zucchini, or mushrooms to the stew for extra texture and flavor. You can also include leafy greens like spinach or kale towards the end of the cooking process.
2. Spices: Experiment with different spice blends, such as Moroccan ras el hanout or Indian garam masala, to give the stew a unique and exotic taste profile.
3. Herbs: Use fresh thyme, rosemary, or oregano instead of cilantro to introduce a new aromatic dimension to the dish.
4. Citrus: Add a splash of freshly squeezed lemon or lime juice just before serving to brighten the flavors and add a zesty contrast.
5. Sauces: Swap out the Worcester sauce with fish sauce, oyster sauce, or hoisin sauce for a different depth of flavor.
6. Sweeteners: Try using brown sugar, molasses, or a touch of honey instead of regular sugar to add a hint of caramel-like sweetness.
7. Heat: Use different types of chili peppers or hot sauces, such as jalapeños, chipotle, or sriracha, to vary the heat level and add smoky or tangy notes.

🥡 How to Store

To store stewed chicken wings, allow them to cool to room temperature first.

Then, transfer the wings and sauce into an airtight container. Refrigerate for up to 3-4 days.

If you need to store them for a longer period, place the airtight container in the freezer, where they can be stored for up to 3 months.

When ready to reheat, thaw the wings in the refrigerator overnight before reheating on the stovetop or in the oven until heated through.

💭 Cooking Tips

1. You can brown the chicken wings on all sides in hot oil before stewing to develop a rich, deep flavor and improve the overall texture.
2. Want more flavour? Sauté the onions, garlic, and spices before adding the liquid ingredients to build layers of flavor in the stew.
3. Cook the stew at a low, gentle simmer to allow the flavors to meld and the chicken wings to become tender without overcooking.
4. If excess fat rises to the surface during cooking, skim it off for a more balanced flavor and texture.
5. Before serving, taste the stew and adjust the seasoning with salt, pepper, and any additional spices as needed to suit your preference.
6. Garnish the stewed chicken wings with freshly chopped cilantro or parsley to add a burst of color and fresh flavor.

🥗 What to serve with?

These side dishes are chosen based on their ability to either complement or contrast with the flavors and textures of Eastern-Style Stewed Chicken Wings, creating a well-rounded and satisfying meal experience.

1. Steamed Jasmine Rice: The fragrant Jasmine rice pairs well with the rich flavors of the stewed chicken wings, as it absorbs the flavorful sauce and provides a neutral base that allows the chicken to shine.
2. Stir-Fried Vegetables: A simple stir-fry of seasonal vegetables, such as bok choy, bell peppers, or snow peas, adds color, texture, and nutritional balance to the meal, while complementing the Asian-inspired flavors of the dish.
3. Asian Noodle Salad: A cold noodle salad made with rice noodles, fresh vegetables, and a tangy dressing adds a refreshing and contrasting element to the rich, savory chicken wings.
4. Pickled Vegetables: Asian-style pickled vegetables, such as pickled daikon radish, pickled pink radish or cucumber, provide a tangy and crunchy contrast to the tender, stewed chicken wings, helping to cleanse the palate between bites.
5. Scallion Pancakes: These savory, flaky pancakes add an extra layer of texture and flavor to the meal, and their mild onion flavor complements the spices and seasonings in the stewed chicken wings.

🙋‍♂️ FAQ