Soy Sauce Chicken Wings

Who doesn't like chicken wings? I cook chicken wings at least once a month because they are usually dishes that can be prepared during the weekends. Aside from the fish sauce chicken wings, these soy sauce chicken wings are another hit in my house. There was time when I used to make the sauce from scratch, but I have been lazy and using the store bought sauce. The taste is good so I haven't gone back. 

There are two key parts of this recipe: never let the wings cook in boiling water, only simmering; and cool them down thoroughly A.S.A.P. in icy water in the middle of the cooking process. Remembering these two keys will result chicken wings that are tender and juicy inside with crunchy skin on the outside.

So here is the Soy Sauce Chicken Wings from my kitchen:

Ingredients

1 lb. of chicken wings, thawed

1 bottle of All Purpose Marinade Sauce with Herbs

2 slices of fresh ginger

Some ice or ice packs 

This is the brand I usually use.

How

1. Pour all the chicken wings into a pot and fill it up with water just enough to cover all the wings. Add the ginger slices into the water. Bring the water to a boil and immediately turn the heat down so that the water is just slightly bubbling. With lid off, let it simmer for 3 minutes.
   
2. In the meantime, get a big pot of icy cold water ready by your sink.
3. After the wings have been simmered for 3 minutes, turn off the heat. Turn on the tap with cold running water and place a drainer in the sink. While the cold tap water is running, carefully pour the wings and hot water through the drainer. Gently wash the wings well one at a time under the cold running water. Be careful not to damage the skin. Drop the washed wings into the pot of icy cold water as you go. The goal is to bring down the temperature of the chicken wings asap to make the skin crunchy.
4. When all the wings are washed. Continue to soak them in the icy water. Keep changing the water and add the ice cubes or ice pack to maintain the icy temperature.
   
5. In the meantime, in a clean pot, heat up the Marinade Sauce and add water in accordance with the portion listed on the label. I usually add an 1/4 cup of extra water. Bring it to a boil.
   
6. When all the wings are completely cooled down, drain them then put them all into the boiling Marinade Sauce. Bring it to a boil and immediately turn down the heat so that the sauce is only slightly bubbling. Simmer for 10 minutes with lid off. Stir occasionally. My chicken wings are big in size, about 2/3 of my palm length. If you have smaller wings, reduce the cooking time here to 5 minutes.
   
7. Turn off the heat, remove the pot from the heat sauce and let the wings soak for another 10 - 15 minutes.  Stir occasionally. 
8. Depends on the size of your wings, They should be all cooked by now. If in doubt, cut one open to check. If it's not fully cook, i.e. juice with blood, return the pot of wings to the heat, turn on the heat for 2 minutes then turn off the heat ( don't have to be boiling) and let the wings soak for another 5 minutes.
9. At this point you can remove the wings from the sauce, store them in Tupperware and keep in the fridge for another night. When ready to serve, heat up the wings along with some Marinade Sauce and serve hot immediately.
10. The used Marinade Sauce can be reused infinitely. To keep it, bring it back to a boil again than turn off the heat. Let it cool down to room temperature then pour it into a glass Tupperware. Label it and keep it in the freezer for next time use. Just thaw it when ready to cook with it again. Add more new Marinade Sauce and water if necessary. The used Marinade Sauce will become more flavorful after each use.