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Stewed Duck Wings 卤鸭翼

Stewed Duck Wings 卤鸭翼

Stewed Duck Wings 卤鸭翼 Recipe

10 duck wings

Stew Sauce:
3 inch ginger– crushed
3 cloves garlic– crushed
3 stalks green onion
2 star anise 八角
1 cinnamon stick 桂皮
1 honey date 蜜枣
2 sticks rock sugar 冰片糖
3 tbsp rice wine
3 dashes ground white pepper
1 tsp chicken bouillon powder
1/2 cup soy sauce
2 tbsp dark soy sauce 黑酱油
1-2 hot peppers (optional)
4-5 cups water


  1. Clean duck wings and remove any feather tips. Separate drummets, mid-joints and tips.
  2. Add all stew sauce ingredients in a pot. Cover and boil on high heat for 15 minutes to bring out the flavor and thicken the sauce a little.
  3. Add in duck wings, stir to coat the sauce evenly. Cover and bring to a boil. Continue cooking on medium high for 10 minutes, then partially covered and simmer on medium low for another 20 minutes, stirring occasionally. Turn off heat, cover the pot, and let the wings bath in the sauce to soak up the flavor.

Regina’s Note:

  • Since duck wings don’t hold a lot of meat and don’t require long stewing time, I cook down to thicken the stew sauce so the flavor is more concentrated.
  • When the wings are bathing in the sauce, it’s also a good idea to add a few boiled eggs to make soy sauce steeped eggs.
  • The stew sauce can be kept frozen and used over and over again. Just strain the sauce and remove the fat before freezing. Each time before stewing, just add partial amount of the stew sauce ingredients plus the previous利用 used sauce.

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