Soy chicken wings is an Asian dish and very similar to our own chicken adobo. The only difference is that the chicken is braised and cooked in a mixture containing soy sauce. You might see this dish on a menu of some Chinese restaurants. And about the peanut oil used in this recipe, I think there is no substitute of the sweet and fragrant smell of peanut oil that produce a savory oriental dish. It has also an advantage of not breaking down in very high heat unlike most cooking oil. But if you can’t find any, corn oil or soy bean oil is I think a is good substitute.
Soy Chicken Wings: A Taste of Home in Every Bite
There’s something about soy chicken wings that always brings me back to my childhood, when Sunday family lunches were the highlight of the week. My Tita Ludy, who had a knack for making simple dishes taste like a feast, would make this recipe whenever my cousins from Cavite came over. She always said it reminded her of a dish served in a small Chinese eatery near Divisoria where she used to shop for fabric in the 80s. The savory aroma of soy sauce mingling with fragrant peanut oil filled the air, and before you knew it, all the wings were gone in minutes.
What Makes Soy Chicken Wings Special
At first glance, this dish might remind you of our beloved chicken adobo, and that’s not far off. Like adobo, it simmers in soy sauce, creating that rich, umami-filled coating we all love. But there’s a subtle difference — instead of vinegar, the chicken wings soak up a savory broth infused with star anise and the nutty fragrance of peanut oil. This small twist transforms it into something that feels both comforting and special, like a taste of Chinatown served straight from a Filipino home kitchen.
The Secret to Flavorful Soy Chicken Wings
The magic starts with the marinade. When Ate Mila first showed me how to make this, I was a bit skeptical about adding cornstarch to the marinade. But she explained that it helps the flavors cling better to the meat, almost like a protective layer that seals everything in when the wings hit the hot oil.
The combination of ginger extract, fish sauce, and sesame oil might sound like a hodgepodge of flavors, but trust me — it works. Ginger adds brightness, sesame oil brings a toasty aroma, and fish sauce gives that deep savory punch we Filipinos are so fond of. Marinating the wings for at least an hour ensures every bite is packed with flavor, no bland spots at all.
The Best Oil for Frying Soy Chicken Wings
Now, let’s talk about the oil — because not all oils are created equal. My Kuya Boyet, who worked at a Chinese restaurant in Manila for a few years, swears by peanut oil. It’s not just about the flavor, though that nutty scent does add an authentic touch. Peanut oil can handle very high heat without breaking down, which means you get beautifully browned wings without any weird burnt aftertaste. If peanut oil isn’t available, corn oil works fine too — though you’ll miss out on that subtle sweetness peanut oil brings.
Why Browning the Chicken First is Important
Browning the chicken before braising is a step you don’t want to skip. My Lola Nena always said this was the secret to making the sauce cling better. The caramelization creates a thin crust, giving the sauce something to hold onto. Plus, it adds an extra layer of flavor — that deep, toasty note you can’t get from simmering alone.
Once the wings are nicely golden, in goes the soy sauce, water, and a piece of star anise. Don’t be tempted to leave the star anise in for too long, or the flavor might become too overpowering. About 15 minutes is just right — enough for the licorice-like aroma to perfume the dish without stealing the spotlight.
A Brief History of Soy Chicken Wings
While this dish feels like home to me, its roots actually trace back to Chinese braised soy chicken, a staple in many Cantonese households. Over the years, Filipino home cooks like Tita Ludy gave it their own twist, swapping in pantry staples like fish sauce and adding techniques like pre-marinating the wings for extra flavor. What you get is a dish that feels both familiar and foreign, blending flavors from across the South China Sea with our own love for bold, savory food.
Serving Soy Chicken Wings the Filipino Way
In our house, soy chicken wings always come with steaming white rice and a bowl of sabaw — usually clear soup made from boiled vegetables or fish. If there were extra wings left over (which rarely happened), Tita Ludy would shred the meat the next day and toss it with leftover rice for an easy sinangag breakfast.
This dish also pairs beautifully with pickled vegetables, the sharpness cutting through the rich, glossy sauce. And for those who like a little heat, a dipping sauce made with calamansi and sili adds just the right kick.
Final Thoughts
Whether you’re a beginner in the kitchen or someone looking for a quick but impressive dish, soy chicken wings is a recipe you’ll want to keep in your back pocket. It’s forgiving, adaptable, and practically begs to be served at your next family get-together.
More than just a dish, it’s a story on a plate — a mix of Chinese influences, Filipino creativity, and the comforting taste of home. So the next time you’re craving something savory, fragrant, and a little nostalgic, give these wings a try. And if you’re anything like me, you’ll find yourself thinking of your own Tita Ludy or Lola Nena, cooking up something special in a kitchen filled with stories, laughter, and the unmistakable aroma of soy chicken wings.
How to Cook Soy Chicken Wings
Ingredients
- 1 kilo chicken wings
- 1/2 tsp. ginger juice extracted from fresh ginger
- 1 Tbsp. fish sauce or patis
- 1 Tbsp. sugar
- 1 tsp. cornstarch
- 1 tsp. sesame oil
- 1 Tbsp. cooking wine
- 2 tsp. peanut oil
- 2 stalks green onions sliced
- 1 Tbsp. soy sauce
- 1 whole piece of star anise
- 3 Tbsp. water
- Salt and pepper
Instructions
How to cook Soy Chicken Wings:
- To make the marinade, mix together ginger extract, fish sauce, cornstarch, sesame oil, wine, salt and pepper.
- Pour over chicken wings and leave for at least 1 hour, turning occasionally.
- Heat peanut oil until very hot. Add green onions and chicken wings and fry until chicken is browned well on all sides.
- Add soy sauce, star anise and water. Bring to a boil and simmer for 15 minutes.
- Remove star anise after the dish has boiled. Serve hot with rice and soup.
Notes
Cooking Tips:
Marinate for Maximum Flavor
Don’t rush the marinating process if you want tender, flavorful wings. Let the chicken soak up the ginger, fish sauce, sesame oil, and spices for at least an hour to allow the flavors to fully penetrate the meat. Turning the wings occasionally helps ensure every part gets an even coating, giving you the most delicious results.Choose the Right Oil for Frying
Peanut oil is ideal for this dish because of its high smoke point and fragrant, nutty aroma that enhances the soy sauce glaze. It also helps create a beautiful golden crust on the wings without burning. If peanut oil isn’t available, corn oil is a good alternative, but you’ll miss out on that subtle nutty flavor.Don’t Skip the Browning Step
Browning the wings before braising locks in flavor and creates a delicious caramelized surface that helps the sauce cling better. This extra step adds a deep, roasted taste to the dish, making it more complex and mouthwatering. Skipping this step might save time, but you’ll lose out on that extra layer of flavor that makes soy chicken wings irresistible.
