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”.
How long to stew chicken?
The length of time needed to stew chicken can depend on a few factors, such as the size of the chicken pieces and the specific recipe you’re following. Here are some general guidelines:
- Whole Chicken: If you’re stewing a whole chicken, it may take around 1 to 1.5 hours on a simmer. Make sure the chicken is fully submerged in the liquid and is cooked through.
- Chicken Pieces (legs, thighs, breasts): If you’re stewing individual pieces of chicken such as legs, thighs, or breasts, they may take approximately 25-35 minutes to stew once the liquid has come to a simmer.
- Chicken Strips or Diced Chicken: If you’re stewing smaller pieces of chicken, like strips or diced chicken, they may take around 10-15 minutes to cook through.
These times are approximate, and the best way to ensure your chicken is done is by using a food thermometer. The chicken is safe to eat when the internal temperature reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
Also remember, stewing should be done at a simmer, not a boil. Boiling can make the chicken tough, while a gentle simmer will keep it tender and juicy.
- 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.
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)
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!
- 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.
- 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.
- Herbs: Use fresh thyme, rosemary, or oregano instead of cilantro to introduce a new aromatic dimension to the dish.
- Citrus: Add a splash of freshly squeezed lemon or lime juice just before serving to brighten the flavors and add a zesty contrast.
- Sauces: Swap out the Worcester sauce with fish sauce, oyster sauce, or hoisin sauce for a different depth of flavor.
- Sweeteners: Try using brown sugar, molasses, or a touch of honey instead of regular sugar to add a hint of caramel-like sweetness.
- 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
- 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.
- Want more flavour? Sauté the onions, garlic, and spices before adding the liquid ingredients to build layers of flavor in the stew.
- Cook the stew at a low, gentle simmer to allow the flavors to meld and the chicken wings to become tender without overcooking.
- If excess fat rises to the surface during cooking, skim it off for a more balanced flavor and texture.
- Before serving, taste the stew and adjust the seasoning with salt, pepper, and any additional spices as needed to suit your preference.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Can I use other cuts of chicken for this stew?
Yes, you can substitute the chicken wings with drumsticks or bone-in, skin-on chicken thighs. Adjust the cooking time accordingly to ensure the chicken is cooked through.
What can I serve with stewed chicken wings?
Stewed chicken wings can be served with a variety of sides, such as steamed rice, mashed potatoes, crusty bread, or a simple green salad to balance the rich flavors.
How can I thicken the sauce in the stew?
If you prefer a thicker sauce, mix 1-2 tablespoons of cornstarch with an equal amount of cold water and stir it into the simmering stew. Cook for an additional few minutes until the sauce thickens.
Can I make this stew in a slow cooker or pressure cooker?
Yes, you can adapt the recipe for a slow cooker or pressure cooker. For a slow cooker, follow the browning steps in a pan, then transfer the ingredients to the slow cooker and cook on low for 4-6 hours. For a pressure cooker, follow the recipe as written but reduce the cooking time according to your pressure cooker’s guidelines, typically around 15-20 minutes at high pressure.
Can I make this stew ahead of time and reheat it?
Yes, stewed chicken wings can be made ahead and reheated. In fact, the flavors often improve after a day or two in the refrigerator. Store the stew in an airtight container and reheat it gently on the stovetop or in the oven until heated through.
Can I cook stewed chicken wings in a crockpot?
Yes, you can cook stewed chicken wings in a crockpot or slow cooker. Brown the wings, sauté the aromatics, add all ingredients to the slow cooker, and cook on low for 4-6 hours or on high for 2-3 hours.
What is brown stewed chicken wings?
Brown stewed chicken wings is a Caribbean dish featuring chicken wings marinated in a blend of spices, browned, and then stewed with vegetables in a rich, flavorful sauce often made with soy sauce, Worcestershire sauce, and browning sauce.
What is southern stewed chicken wings?
Southern stewed chicken wings is a comfort food dish from the Southern United States, featuring chicken wings slow-cooked with vegetables, herbs, and spices in a savory broth, often served over rice or with a side of cornbread.
What is Chinese stewed chicken wings?
Chinese stewed chicken wings is a dish where chicken wings are cooked with soy sauce, Chinese cooking wine, ginger, garlic, and spices such as star anise and cinnamon. It often includes ingredients like brown sugar, scallions, and sometimes dried red chilies for added flavor.
What is Japanese stewed chicken wings?
Japanese stewed chicken wings, also known as “tebasaki nitsuke,” is a dish where chicken wings are simmered in a mixture of soy sauce, mirin, sake, sugar, and often flavored with ingredients like ginger and garlic. The dish has a sweet and savory taste profile, and it’s often garnished with green onions or sesame seeds.
What is the black string in chicken wings?
The black string you sometimes see in chicken wings is actually a vein. During the butchering process, not all veins are entirely removed. These veins are safe to eat, although some people prefer to remove them for aesthetic reasons. Cooking will typically cause the veins to darken and become more visible, but it doesn’t affect the flavor of the chicken.
Stewed Chicken wings east style
- 1,2 kg chicken wings
- 1 onion (medium sized)
- 5 cloves garlic
- 1 carrot
- 1-2 tomatoes (1 large or 2 medium)
- 2 tsp. paprika
- 2 chili peppers
- 1 tbsp. turmeric powder
- 1 tsp. Chinese seasoning "5 spices"
- 15 ml neutral vegetable oil
- 10 ml Worcester sauce
- 30 g ginger (~5 cm piece)
- 3-4 stalks cilantro
- 4-5 stalks green onions
- black pepper
- Divide chicken wings at joint. Slice ginger into thin slices, coarsely chop chili pepper, finely chop coriander stems, and thinly slice garlic. Add to the chicken. Then mix chicken with Chinese 5-spice, paprika, turmeric, Worcester sauce, and vegetable oil; set aside.
- Slice carrot into half rings, cut onion into 8 pieces, cut tomatoes into quarters or similar size, and chop white part of green onions; set aside.
- Finely chop green onions and coarsely chop or tear coriander leaves; set aside for serving.
- Heat oil, add sugar, cook until amber; add carrots and onions, fry briefly for 1-2 minutes.
- Add seasoned chicken wings, cook stirring for 3-4 minutes; add tomatoes and green onions, cook for 3-4 minutes. Add water and salt, cover, and simmer for 15 minutes.
- Uncover and cook for 20-30 minutes until sauce thickens.Serve with rice or side dish of choice.