If you have been craving empress chicken wings, this classic version delivers everything you love about the original. Ginger-soy marinated wings, browned and simmered glossy — imperial flavor from the humblest cut on the bird. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Empress Chicken Wings Recipe Works
Chicken wings, soy-sherry marinade and slivered ginger do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — empress chicken wings is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Disjoint the wings and discard the tips or bank them for stock — flats and drums fry evenly. An hour in the soy-sherry-ginger marinade makes these empress chicken wings taste like days of work.
How to Make Empress Chicken Wings, Step by Step
Marinate the disjointed wings an hour, dust them lightly in cornstarch, and brown them slowly on all sides in oil. Pour in the reserved marinade with water, shower the empress chicken wings with green onions and ginger slivers, and simmer covered until glossy and tender.
Tips for the Best Empress Chicken Wings
- Brown slowly — rushed cornstarch coating scorches.
- The simmer finishes what the fry started; five minutes is plenty.
- Toasted sesame seeds would not be turned away.
Make Ahead and Storage
Refrigerate up to 3 days; reheat covered with a splash of water.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Mandarin Pancakes — and for the background of the dish, this overview of chicken as food is worth a read.
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