Mediterranean Braised Chicken Wings with Mushrooms
This braised chicken wings recipe combines tender chicken with earthy mushrooms in a rich, savory sauce. The wings are slowly simmered with aromatics, soy sauces, and Shaoxing wine until the flavors come together in a silky broth. Dried mushrooms add depth and umami, while a touch of sesame oil and scallions brightens the dish at the end. It’s hearty, aromatic, and perfect to serve with steamed rice or crusty bread.
Time
Prep Time: 15 minutes (plus mushroom soaking)
Cook Time: 40 minutes
Total Time: ~55 minutes
Ingredients
Main Ingredients:
2 lbs chicken wings (drumettes and flats, or other chicken parts)
1 cup dried mushrooms (shiitake, button, or mix), soaked in warm water until softened, stems removed
Sauce & Seasoning:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp Shaoxing wine (Chinese rice wine)
1 tsp sugar
½ tsp white pepper powder
½ tsp chicken bouillon powder (or chicken powder)
Salt, to taste
Aromatics & Other:
4 cloves garlic, minced (or left whole, lightly smashed)
1-inch piece fresh ginger, thinly sliced
2 shallots, halved or thickly sliced
2 tbsp cooking oil (vegetable or olive oil)
1 cup mushroom soaking water (strained) + more water if needed
1 star anise (optional)
2 whole cloves (optional)
1 tsp cornflour mixed with 2 tbsp water (slurry, for thickening)
1 tsp sesame oil (for garnish)
2 scallions or spring onions, chopped (for garnish)
Instructions
Prep the mushrooms:
Soak dried mushrooms in warm water for about 20–30 minutes until soft. Remove stems and slice if large. Reserve 1 cup of the soaking liquid (strain to remove grit).
Sear the chicken wings:
Heat oil in a large skillet or wok over medium-high heat.
Add chicken wings and sear until golden brown on both sides. Remove and set aside.
Sauté aromatics:
In the same pan, add garlic, ginger, and shallots. Stir-fry until fragrant, about 1–2 minutes.
Deglaze and season:
Add Shaoxing wine to deglaze the pan.
Stir in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and chicken bouillon powder.
Add mushrooms and simmer:
Return the chicken wings to the pan.
Add soaked mushrooms, star anise, and cloves (if using).
Pour in the reserved mushroom water plus additional water to just cover the wings.
Braise:
Bring to a boil, then reduce to low heat.
Cover and simmer for 25–30 minutes, stirring occasionally, until the wings are tender and infused with flavor.
Thicken the sauce:
Remove lid and taste for seasoning (add salt if needed).
Stir in the cornflour slurry and cook for 2–3 minutes until sauce thickens slightly.
Finish and serve:
Drizzle with sesame oil.
Garnish with chopped scallions.
Serve hot with rice, couscous, or crusty bread.
Tips & Variations
Chicken options: Instead of wings, use chicken drumsticks, thighs, or even a whole cut-up chicken for a heartier version. Adjust braising time if using larger cuts.
Mushrooms: Dried shiitake adds the deepest flavor, but you can mix in fresh button or cremini mushrooms for more texture. If using only fresh mushrooms, skip the soaking step and replace the mushroom water with chicken stock.
Spices: Star anise and cloves bring a warm, subtle note. You can also add a small cinnamon stick for extra fragrance, but remove it before serving.
Heat factor: For a little kick, add a dried chili or a pinch of chili flakes when sautéing the aromatics.
Wine substitute: If Shaoxing wine is unavailable, use dry sherry or a splash of white wine. For a non-alcoholic option, use extra mushroom soaking water with a squeeze of lemon juice.
Sauce consistency: For a lighter version, skip the cornflour slurry and serve it as a broth-style braise. For a thicker, glossy sauce, keep the slurry and simmer until it coats the wings.
Serving ideas: This dish pairs beautifully with steamed jasmine rice, couscous, or even buttered noodles. Add a side of stir-fried greens or a simple salad for balance.
Make-ahead: Braised dishes taste even better the next day. Store in the fridge overnight, then gently reheat to let the flavors deepen.
Q&A
Q: Can I use fresh mushrooms instead of dried?
Yes. Fresh mushrooms like button, cremini, or portobello work well. Just skip the soaking step and replace the mushroom soaking water with chicken stock or plain water.
Q: How do I prevent the wings from becoming too oily?
Trim excess skin from the wings before cooking, and skim off any fat that rises to the surface while braising.
Q: Can I make this dish in advance?
Absolutely. Braised dishes taste better after resting. Cook it a day ahead, let it cool, refrigerate, and reheat gently before serving.
Q: What if I don’t have Shaoxing wine?
Dry sherry is the closest substitute. White wine or apple juice with a splash of vinegar also works in a pinch.
Q: How do I thicken the sauce without cornflour?
Let it simmer uncovered for longer to naturally reduce and thicken, or mash a few mushrooms into the sauce for body.
Nutrition
(per serving, based on 6 servings)
Calories: ~310
Protein: 22g
Fat: 20g
Carbohydrates: 8g
Fiber: 2g
Sugars: 3g
Sodium: ~850mg
(Values are approximate and vary with portion size and ingredient brands.)
Conclusion
Mediterranean Braised Chicken Wings with Mushrooms is a comforting, savory dish that balances tender chicken, earthy mushrooms, and a rich, aromatic sauce. The soy sauces and Shaoxing wine add depth, while sesame oil and scallions brighten it at the end. It’s versatile enough for weeknight dinners yet flavorful enough to serve to guests. Pair it with rice, couscous, or bread, and you’ve got a warming meal everyone will enjoy.