Drunken Chicken Wings 醉 雞 翼

Drunken Chicken Wings    醉 雞 翼

I have personally enjoyed this dish so much that I want to eat it over and over again. However consuming a whole chicken is quite hard work so I have decided to make lots of drunken chicken wings as well. These are best served chilled, often as an appetizer. The good thing is that the ingredients are the same as the drunken whole chicken, apart from the volume of water used. The method is altered a little but the cooking time is much less.  So less time cooking, more time eating!

Serves: 4
Prep Time: 20 minutes
Cooking Time: 15 minutes



18-20 chicken wings
80 grams palm sugar
1 ½ Litres water
1 Litre Shaoxing wine
750 ml ice water
250 ml mirin
100 ml light soy sauce
1 tablespoon Goji berries
½ teaspoon chicken powder
½ teaspoon salt
2  sprigs spring onions
3 slices ginger


  • In a deep pot, bring 1 ½  litres water to boil. Follow with soy sauce, palm sugar, mirin and shaoxing wine. Heat on a medium heat and stir until the palm sugar dissolves. This should take 2-3 minutes.
  • Soak Goli berries for 2 minutes in warm water, rinse and add into the pot. Follow by salt, ginger, spring onions and chicken powder. Make sure the water is bubbling before adding all the chicken wings into the pot. Cover with lid and boil on low heat for 12 minutes then turn the heating off completely.  Let the wings sit in the broth for 30 minutes without opening the lid. This helps the wings to cook, soak in the broth and to keep its shape.
  • Remove, drain chicken wings from the pot of hot water into a colander and then submerge them in ice cold water for 5 minutes. Reserve the pot of liquid for broth or soup.
    • Air dry the wings for a few minutes, place into a tub, Wait till the broth cools down, ladle the broth to submerge all the wings, store in fridge and best to chill overnight before serving.



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