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The Hirshon Chinese Imperial Concubine Chicken Wings - 貴妃雞翅

The Hirshon Chinese Imperial Concubine Chicken Wings – 貴妃雞翅

  • Total Time: 0 hours


Units Scale
  • 8 whole chicken wings, preferably free-range and organic
  • 3 tablespoons top-quality soy sauce
  • ***
  • 2 cups peanut oil
  • 1 leek, trimmed and cleaned (cut into sections)
  • 5 quarter-sized slices ginger
  • 7 tablespoons regular Chinese soy sauce
  • 6 tablespoons Shaoxing rice wine
  • 1 1/2 cups filtered water
  • 2 tablespoons Chinese yellow rock sugar bits
  • 1/2 cup Port
  • 1/4 cup Shaoxing rice wine (or dry sherry)
  • 1/8 cup Benedictine and Brandy
  • 2 tbsp. Guilin Chili paste
  • 1 tbsp. tomato paste
  • 2 tsp. Cortas brand Rosewater (optional, but recommended)


  1. Rinse the wings and pat dry. Pull off and discard any feathers and loose fat or skin. Cut each wing into three sections, discard the tips. Place the wings in a work bowl and toss them with the soy sauce to coat. Leave to marinate for 1 hour.
  2. Heat the oil over medium high heat until a chopstick inserted in the oil immediately bubbles all over. Drain the wings and discard the soy sauce.
  3. Fry the chicken wings in two batches of all drumsticks, and all middle sections so that they fry evenly. When each piece is golden brown, remove to a colander and place this in the sink. Rinse the oil off of the wings under running water to make the final flavors as light as possible.
  4. Drain off all but 1 tablespoon of the oil from the wok. Heat the oil over high, and toss in the leek or green onions. Stir-fry them quickly until browned, and then add the soy sauce, rice wine, water, and rock sugar. When it comes to a boil, add the browned chicken wings. Bring the sauce to a boil again and then lower to a simmer.
  5. Cook the wings uncovered for about an hour, or until the sauce is reduced and the wings are very tender. Remove the ginger and leek pieces; save them for a snack, as they are very tasty but not particularly good looking.
  6. Add the port, optional rosewater, B&B, tomato paste and chili paste to the chicken and bring the sauce to a boil again. Simmer the sauce for a short while so that the chicken can absorb the wine flavors; the sauce should again be reduced to a thick sauce. Taste and adjust the flavors. Serve the wings hot, cold, or warm.
  7. The sauce can also be used for something else, like cooking bean curd, carrots, or potatoes. It will gel up once it gets cold because of the chicken skin, so remove the chicken from the sauce before you refrigerate them.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1286.34 kcal
  • Sugar: 13.02 g
  • Sodium: 2291.47 mg
  • Fat: 115.53 g
  • Saturated Fat: 20.49 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 32.13 g
  • Fiber: 2.44 g
  • Protein: 14.17 g
  • Cholesterol: 55.5 mg