Drunken chicken wing is ordinary, but it is the preserved fruit that adds twist to the flavor, and I decide to try it out for a potluck party. Amazingly, the flavor of preserved kumquat goes very well with the wine, but I find the wine is too strong to my taste. Next time I will dilute the wine with water. This is also a very easy dish and can be prepared ahead of time, perfect for busy days and great as party food.
Drunken Chicken Wings with Preserved Kumquat Recipe
2-3 lbs chicken wings mid joint
1/2 tbsp salt
water for boiling wings
lots of ice cubes– I used 4 trays
750 ml ShaoXing Hua Diao Wine （绍兴花雕酒）– will try 300 ml wine mix with 300 ml water next time
20 preserved sweet kumquat （话梅金桔）– or preserved sweet plum (甜话梅）
8 tbsp fish sauce– I used ‘3 Crab’ brand
4-5 tbsp sugar
1 tsp salt
- Clean chicken wings and season with salt. Cook wings in a big pot with boiling water (water must cover the wings) uncovered until chicken is cooked, about 10 minutes. Meanwhile, combine all marinade ingredients in a bowl, stir until sugar dissolves. Lightly smash kumquat for the flavor to come out quicker.
- Drain chicken wings to a big bowl cover with ice cubes (I did one layer of chicken follow by one layer of ice to ensure even coldness). When the wings are cold they will be firm to the touch.
- Remove cold wings and soak in the marinade, cover and chill in the fridge for at least half day or overnight for the flavor to come out. Serve chill or room temperature.
- The longer the wings soak in marinade, color of the wings will turn darker.
- I freeze the marinade– we’ll see if it’s still good for reuse.