Chinese Chicken Wings in Black Bean Sauce


I am in possession of a brand new wok, purchased from the sensational Wing Yip supermarket.

If you’ve never been to one of these extraordinary Chinese food emporiums, seek one out near you. They are just incredible.

Anyway, the last time I owned a wok was back in the ‘90s so that I could cook-along with the legendary Ken Hom’s Hot Wok.

Unfortunately, I didn’t look after it enough and it went rusty until I threw it out about 10 years ago.

But I decided to take the plunge again while browsing around Wing Yip, stocking up on sauces and gyozas and silkie chickens and Lord knows what else.

First of all I had to give it a good scrub using a cream cleaner to get rid of any protective coating.

Next, I stuck it over a high heat until it started to smoke then rubbed it with sunflower oil, before repeating the process a couple of times.

And then it was ready for its inaugural dish: a big bag of chicken wings, some Crushed Black Bean Sauce and a few odds and sods. Sorted!

It’s incredibly easy to make and has a robust, aromatic, salty depth of flavour. Serve with egg fried rice to complete a Chinese meal to compare with any restaurant.

Serves 2-4

2 tbsp sunflower, vegetable or groundnut oil
1 kg chicken wings, each split into two
Golf ball-sized piece of ginger, peeled and finely sliced
4-5 garlic cloves, peeled and sliced
6-7 small dried red chillies
4 tbsp Crushed Black Bean Sauce
1-2 tsp sugar
500ml fresh chicken stock



1. Heat the wok until smoking hot then add the oil followed by the chicken wings. Stir-fry for 5 mins until the wings are golden brown all over.



2. Add the ginger, garlic and chillies and stir for 1 min.

3. Add the black bean sauce and stir until all the wings are coated.





4. Add the sugar and the chicken stock and bring to the boil.

5. Cover with a lid and reduce the heat to a simmer. Cook the wings for around 40-45 mins until the meat is very tender and virtually falling off the bone.

6. Remove the lid and increase the heat to reduce the sauce to your favourite consistency. I prefer mine to be sticky and clingy.

7. Serve with egg fried rice.









Filed under Poultry, Recipe Shed

2 Responses to Chinese Chicken Wings in Black Bean Sauce

  1. Joseph

    Excellent . . . tried this with what we had, chicken thighs. I consider this one of your “template recipes”, which can be subjected to infinite variation with (almost) predictable results. Keep up the good work!