Our Braised Chicken Wings are slowly cooked until they practically fall off the bone. They're infused with all the savory goodness that comes from braising. So, if you're looking for a dish that's flavorful, tender, versatile, and easy to make, braised chicken wings should be at the top of your list.
Give them a try, and you'll see why they're a favorite.
I’ve always had a soft spot for chicken wings. There’s something about wings that’s simply irresistible. There are days when we turn to crispy chicken wings and other days when we're craving braised chicken wings. The idea of tender wings in a rich, savory sauce, served over a bed of rice, is my ultimate comfort food.
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Ingredients
To make these flavorful chicken wings. You'll need a handful of simple ingredients that you may already have in your pantry. Each ingredients plays a role in making the sauce rich, savory, and irresistible.
- Whole chicken wings
- Kosher salt
- Pepper
- Garlic powder
- Onion powder
- Dried thyme
- Dried parsley
- Smoked paprika
- Tomato paste
- Chicken broth
- Sliced 0nion
Ingredient Notes
Feel free to add red pepper flakes or cayenne pepper for a little kick.
While you can opt for chicken drummettes or party wings, I personally prefer using whole chicken wings for this recipe.
See recipe card for quantities.
How to Cook Braised Chicken Wings
Now, let's dive into the simple steps to making this dish from searing the chicken wings to making the rich savory sauce that brings it all together.
- Wash chicken wings, pat them dry thoroughly with paper towels.
- Season generously.
- Sear wings in cast iron skillet.
- Remove wings from skillet and put on a clean plate.
- Add onions to skillet and saute until translucent.
- Add tomato paste,
- Pour in chicken broth to deglaze the skillet.
- Gently stir scrapping up all the brown bits at the bottom of skillet and bring to a gently boil.
- Add seared wings back to skillet and reduce heat to a low simmer.
- Continue to braise until wings are cooked through, no longer pink, and tender and the sauce has thickened.
Substitutions
If you don't have whole chicken wings, you can use chicken drummettes, party wings or even chicken thighs for a meatier option. Chicken legs will work also.
Variations
Here are some delicious variations that add a unique twist to this dish and that's perfect for any occasion.
- Asian Inspired Braised Chicken Wings: Incorporate ingredients like coco aminos, rice wine vinegar, sambal, a splash of sesame oil. Garnish with chopped green onion and a sprinkle of sesame seeds. Similar to our Easy Stove Top Chicken Thighs.
- Coconut Curry Braised Chicken Wings: Create a creamy dish with canned unsweetened coconut milk, curry paste, and a blend of dried spices reminiscent of curry. Garnish with fresh cilantro and lime wedges for a burst of freshness.
Equipment
For this recipe, I used a cast iron skillet. But, a Dutch oven, braiser, or a stainless steel skillet will work.
The key is to use a heavy bottom pan that can evenly distribute heat for optimal cooking results.
Storage and Reheat
Store
Place any leftovers in an airtight container with a tight-fitting lid and store in the fridge for up to 3 days.
Reheat
To reheat, place the braised wings in a baking dish and heat in a preheated 375°F oven until warm throughout.
Top Tips
- Sear the chicken wings in a hot pan before braising to develop a rich, deep flavor. This step caramelizes the skin.
- Use a high-quality chicken broth or stock for the braising liquid. It forms the base of your sauce, so it's flavor.
- Allow the chicken wings to braise slowly and gently. Low and slow cooking ensures the meat becomes tender and absorbs all the flavors of the braising liquid.
- Taste the braising liquid as it gets closer to the end of the cooking time and adjust the seasonings as needed. This ensures the final dish is perfectly balanced.
- Fresh herbs or a sprinkle of chopped green onions can brighten up the rich flavors of braised chicken wings. Don’t skip the garnish if possible.
- Belief it or not but these chicken wings taste even better the next day. The flavors continue to meld.
FAQ's
Braised chicken is a cooking method where chicken is first seared in fat, such as cooking oil, butter or both, then slowly cooked sometimes in a covered pot with liquid (such as broth, stock, or wine). The braising liquid and the steam inside the covered pot help tenderize the meat and infuse it with rich flavors. This method results in moist, tender, and flavorful chicken. Braising is a versatile technique that can be used with various cuts of chicken, including wings, thighs.
Yes, you need liquid to braise. Broth, stock, wine, or a combination of these helps to tenderize the meat and keep it moist during the cooking process.
Braise with the lid on for tougher cuts of meat. For a thicker sauce and less tough meats, braise with the lid off.
The ideal time is between 45 minutes to 1 hours. This allows the meat to become tender and absorb the flavors of the braising liquid.
Absolutely, but make sure they are dried thoroughly before adding your seasoning and searing. Pat them dry with paper towels.
Other Chicken Wing Recipes
Looking for more chicken wing recipes? Try these:
- Baked Marinated Whole Chicken Wings
- Best Charcoal Grilled Chicken Wings
- Crispy Oven Baked Chicken Wings (Baking Powder)
Pairing
For a complete dinner experience, you can also serve braised chicken wings with fluffy white rice or
📖 Recipe
Easy Braised Chicken Wings
Easy Braised Chicken WingsEquipment
- 1 Cast Iron Skillet Dutch oven, braiser or other heavy-bottom skillet will work
- 1 Baking sheet Used for seasoning the chicken wings
- Paper towels Used to pat dry the wings to absorb excess moisture
- 1 Kitchen shears Used to remove the wing tips, so the wings fit in the skillet perfectly
Ingredients
- 1.5 lbs chicken wings
- 3 tablespoon avocado oil
- 1.5 tablespoon garlic powder (plus 2 teaspoon more for sauce)
- 1.5 tablespoon onion powder (plus 2 teaspoon more for sauce)
- ½ tablespoon kosher salt (plus ½ teaspoon more for sauce)
- ½ tablespoon dried parsley
- ½ tablespoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ cup onion (or half small onion sliced)
- 3 tablespoon tomato paste
- 2.5 cups chicken broth
Instructions
- Slice onion and set aside.
- Heat a large cast iron skillet, heavy-bottomed skillet or Dutch oven over medium-high heat on the stove-top.
- Wash chicken wings and pat dry with paper towels to remove excess moisture. Remove the wing tips using kitchen shears and discard. Season the wings generously with a mixture of garlic powder, onion powder, dried thyme, dried parsley, smoked paprika, kosher salt, and pepper.
- Add avocado oil to the heated skillet. Once the oil is hot, add the seasoned chicken wings to the skillet in a single layer. Sear the wings for 3-4 minutes on each side until they are golden brown. Work in batches if necessary to avoid overcrowding the skillet.
- Once all the wings are seared, remove them from the skillet and set aside on a clean plate. Add the sliced onions to the skillet and sauté for 2-3 minutes until softened and translucent.
- Stir in tomato paste and cook for an additional 1-2 minutes to cook the rawness out.
- Pour in chicken broth and scrape the bottom of the skillet to release any browned bits stuck to the pan. Add about 2 teaspoon more of garlic powder, onion powder, and a ½ teaspoon of kosher salt. Bring the mixture to a gentle boil. Add the seared chicken wings back to the skillet, ensuring that the liquid comes up the sides of the chicken wings.
- Let the chicken wings braise on low heat for 45 minutes to 1 hour, or until the meat is tender and cooked through, while occasionally spooning the sauce over the top of the wings.
Notes
-
Sear the chicken wings in a hot pan before braising to develop a rich, deep flavor. This step caramelizes the skin.
-
Use a high-quality chicken broth or stock for the braising liquid. It forms the base of your sauce, so it's flavor.
-
Allow the chicken wings to braise slowly and gently. Low and slow cooking ensures the meat becomes tender and absorbs all the flavors of the braising liquid.
-
Taste the braising liquid as it gets closer to the end of the cooking time and adjust the seasonings as needed. This ensures the final dish is perfectly balanced.
-
Fresh herbs or a sprinkle of chopped green onions can brighten up the rich flavors of braised chicken wings. Don’t skip the garnish if possible.
-
Belief it or not but these chicken wings taste even better the next day. The flavors continue to meld.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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