Sweet & Savory Braised Chicken Wings with Potatoes
Kid-Friendly Braised Chicken Wings and Potatoes Recipe (Not Spicy)
We’ve braised chicken wings and potatoes in a perfectly balanced sweet and savory sauce that’s not spicy, making it a huge hit with kids. This dish is both a delightful side for meals and a popular snack.
Main Ingredients- 450g Chicken Wings (approx. 10-12 wings)
- 2 medium Potatoes
- 1 medium Onion
- 5 stalks Scallions (Green Onions)
- 1 Red Chili Pepper (optional, for color)
Flavorful Sauce- 2 Tbsp Minced Garlic
- 2 cm Ginger (minced or thinly sliced)
- 4 Tbsp Soy Sauce (regular, not light or dark)
- 2 Tbsp Oyster Sauce (for umami)
- 3 Tbsp Plum Extract (for sweetness and flavor)
- 2 Tbsp Cooking Wine (like Mirin, for removing odor)
- 2 Tbsp Vinegar (for a balanced sweet and sour taste)
- 3 Tbsp Oligodang (corn syrup or honey, for gloss and sweetness)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- Pinch of Black Pepper
- 2 Tbsp Minced Garlic
- 2 cm Ginger (minced or thinly sliced)
- 4 Tbsp Soy Sauce (regular, not light or dark)
- 2 Tbsp Oyster Sauce (for umami)
- 3 Tbsp Plum Extract (for sweetness and flavor)
- 2 Tbsp Cooking Wine (like Mirin, for removing odor)
- 2 Tbsp Vinegar (for a balanced sweet and sour taste)
- 3 Tbsp Oligodang (corn syrup or honey, for gloss and sweetness)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare the chicken wings by washing them thoroughly. Place them in a pot and add enough water to cover the wings completely. Bring to a boil over high heat. This parboiling step helps remove impurities and any gamey odor.
Step 2
Once the water boils, immediately turn off the heat. Carefully remove the chicken wings one by one and rinse them under cold running water. This step cleans off any remaining residue or excess fat from the chicken skin.
Step 3
Place the cleaned chicken wings back into the pot. Add all the prepared sauce ingredients: minced garlic, ginger, soy sauce, oyster sauce, plum extract, cooking wine, vinegar, oligodang, and black pepper. Cover the pot with a lid and bring to a boil over high heat.
Step 4
Once the sauce begins to boil, reduce the heat to medium. Keep the lid on and simmer for about 10 minutes, stirring the chicken wings gently two or three times during this period to ensure the sauce coats them evenly.
Step 5
While the chicken is simmering, prepare the vegetables. Peel the potatoes and cut them into roughly 1cm thick, bite-sized pieces. Slice the onion similarly. Thinly slice the red chili pepper diagonally for a touch of color. (If you prefer a spicier dish, you can substitute or add a few Korean green chili peppers.)
Step 6
After simmering the chicken for about 10 minutes, add the cut potatoes to the pot. Gently push them down so they are submerged in the sauce.
Step 7
Replace the lid and continue to cook over medium heat for about 5-7 minutes, or until the potatoes are slightly tender. Be careful not to overcook the potatoes until they become mushy. Stir a couple of times in between to help the potatoes absorb the flavor of the sauce.
Step 8
When the potatoes are almost cooked, add the sliced onion to the pot.
Step 9
Cover the pot again and cook for another 2-3 minutes until the onions turn translucent. Avoid cooking them until they become completely soft and mushy.
Step 10
Finally, add the diagonally sliced red chili pepper and the trimmed scallions. Give everything a gentle toss to combine. Turn off the heat, drizzle in the sesame oil for a nutty aroma, and sprinkle with toasted sesame seeds for garnish. Enjoy your delicious braised chicken wings and potatoes!
