Sweet & Chewy Braised Chicken Wings with Pumpkin
Ultimate Immunity Booster: Braised Chicken Wings with Pumpkin
Experience the ultimate immunity-boosting dish with our Braised Chicken Wings with Pumpkin. The delightful sweetness of pumpkin perfectly complements the savory chicken wings, making it an ideal snack for kids or an appetizer for gatherings.
Main Ingredients
- 10 chicken wings (separated into drumettes and flats)
- 1/4 pumpkin (small size)
- 1/2 onion
- 1 red chili pepper
- 3 cloves garlic
Braising Sauce
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or honey
- 1 Tbsp cooking wine (mirin or sake)
- 1 cup (200ml) kelp stock
- Pinch of salt
- Pinch of black pepper
- A drizzle of sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or honey
- 1 Tbsp cooking wine (mirin or sake)
- 1 cup (200ml) kelp stock
- Pinch of salt
- Pinch of black pepper
- A drizzle of sesame oil
Cooking Instructions
Step 1
Prepare the chicken wings by trimming off the wing tips. Separate them into ‘drumettes’ and ‘flats’. This preparation not only makes them easier to eat but also allows the sauce to penetrate more deeply.
Step 2
Make 2-3 deep incisions on the ‘flat’ parts of the chicken wings with a knife. These cuts will help the sauce to soak in beautifully. Season the cut wings lightly with salt and pepper, then cover with plastic wrap and let them marinate in the refrigerator for about 30 minutes. Heat a lightly oiled pan or grill, and sear the marinated chicken wings until they are golden brown on all sides. This searing step helps to render excess fat and creates a lovely crispy exterior.
Step 3
Wash the pumpkin thoroughly, scrubbing the skin with a little baking soda. You can leave the skin on if you prefer, but it’s often easier to remove the seeds after quartering the pumpkin and then peel it. Cut the pumpkin into thick slices, about 1.5 to 2 cm thick. Avoid slicing them too thinly, as they might break apart during cooking.
Step 4
Gently wipe any dust off the dried kelp, or rinse it quickly under water. Place the kelp in a pot with 1 cup (200ml) of water and bring it to a boil over medium heat. As soon as the water boils, remove the kelp to prevent it from becoming bitter, and strain the resulting broth. This kelp stock will add a wonderful depth of umami to the braise.
Step 5
Heat a pan over low heat with a very light coating of cooking oil. Add the thinly sliced garlic cloves and the red chili pepper (seeded and roughly chopped) and stir-fry until fragrant. Be careful not to burn the garlic. Once the garlic and chili are aromatic, pour in the prepared kelp stock. Add 1 Tbsp soy sauce, 1 Tbsp corn syrup, and 1/2 Tbsp cooking wine, along with a pinch of salt. Stir well and bring the mixture to a simmer. Once the sauce is bubbling, you’re ready for the next step.
Step 6
When the sauce is vigorously boiling, add the sliced pumpkin and the pre-seared chicken wings. Reduce the heat to medium-low and simmer for about 10-15 minutes, or until the pumpkin is tender and the sauce has reduced to a glaze. As the sauce starts to thicken, add the sliced onion. Add the remaining 1 Tbsp soy sauce, 1 Tbsp corn syrup, and 1/2 Tbsp cooking wine to adjust the seasoning. Continue to cook until the onions are translucent and the sauce is rich and glossy, coating the wings and pumpkin. Just before turning off the heat, drizzle in a little sesame oil for an extra layer of aroma. Your delicious Braised Chicken Wings with Pumpkin are now ready to be served!
