Savory Stewed Chicken Wings with Rich Gravy
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat20gram
Protein25gram
Ingredients
- Chicken wings (fresh, skin-on, bone-in) - look for pale pink skin and no unpleasant odor800 g
- Vegetable oil (for frying)2 tbsp
- Onion (medium-sized, finely chopped) - choose firm and unblemished1 piece
- Garlic cloves (minced) - opt for firm, unwrinkled cloves3 pieces
- Ginger (fresh, grated) - select firm root with smooth skin1 tbsp
- Tomato paste2 tbsp
- Chopped tomatoes (canned or fresh)400 g
- Chicken stock or water500 ml
- Thyme (dried or fresh)1 tsp
- Bay leaf (optional)1 piece
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Cornstarch (optional, for thickening gravy)1 tbsp
- Water (for mixing with cornstarch)2 tbsp
This Stewed Chicken Wings recipe is a comforting and flavorful dish perfect for any day of the week. The chicken wings are tender and juicy, simmered slowly in a savory gravy made from aromatic spices, tomatoes, and herbs. This recipe prioritizes food safety with clear guidance on cooking temperatures and safe handling. It's an easy dish to prepare with modest kitchen equipment and ingredients found in most supermarkets. The total cost of ingredients is approximately $8 USD, €7 EUR, £6 GBP, and ₹650 INR. Each serving provides about 350 kcal, making it suitable for an everyday balanced diet. The recipe difficulty is easy, and the total cooking time is about 1 hour and 15 minutes, including preparation.
Preparation instructions
Prepare Chicken Wings
1Wash chicken wings under cold running water and pat dry with paper towels. This helps remove any residue and reduces splatter during cooking. Use clean hands and utensils to avoid contamination.
Heat Oil and Brown the Wings
2In a large pot or deep skillet, heat vegetable oil over medium-high heat. Add chicken wings in batches, avoiding crowding, and fry until golden brown, about 4 minutes per side. Browning adds flavor and helps seal in juices. Transfer wings to a plate.
Sauté Aromatics
3Reduce heat to medium. In the same pot with remaining oil, add chopped onions. Cook until translucent, about 5 minutes, stirring occasionally to prevent burning. Add minced garlic and grated ginger. Sauté for 1 more minute until fragrant.
Add Tomato Paste and Tomatoes
4Stir in tomato paste and cook for 2 minutes, stirring often to caramelize slightly. Then add chopped tomatoes and cook for 5 minutes to break down the tomatoes and develop flavor.
Return Chicken and Add Liquids
5Return browned chicken wings to the pot. Pour in chicken stock or water, add thyme, bay leaf, salt, and pepper to taste. Stir gently to combine. The liquid should cover the wings halfway.
Simmer the Stew
6Bring the stew to a gentle boil, then reduce heat to low and cover the pot partially with a lid. Simmer for 45 minutes to 1 hour until the chicken wings are tender and the internal temperature reaches at least 75°C (165°F), measured with a meat thermometer in the thickest part without touching the bone.
Thicken the Gravy (Optional)
7If the gravy is too thin, mix cornstarch with cold water to form a slurry. Gradually stir the slurry into the stew and cook for an additional 5 minutes until thickened to your liking.
Final Taste and Serve
8Taste the stew and adjust seasoning with salt and pepper if needed. Remove bay leaf before serving. Serve hot with rice, bread, or your favorite side.
Cooking Tips
1Always use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 75°C (165°F).
2Avoid cross-contamination by using separate cutting boards and utensils for raw chicken and other ingredients.
3Browning the wings before stewing enhances the flavor, but you can skip this step for quicker preparation.
4For a spicy kick, add chopped chili peppers or a pinch of cayenne pepper along with the spices.
5Leftover stew tastes even better the next day as flavors meld, store it in the refrigerator and reheat thoroughly before eating.
Equipment Needed
- Large pot or deep skillet with a lid
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Meat thermometer
- Measuring spoons and cups
- Mixing bowl (for cornstarch slurry)
Shopping List
- [ ] Chicken wings (800 g) - Choose fresh, skin-on wings with firm texture and no unpleasant smell.
- [ ] Vegetable oil - Use neutral oils like canola or sunflower for frying.
- [ ] Onion (1 medium) - Pick firm onions without soft spots.
- [ ] Garlic (3 cloves) - Fresh, plump garlic is more flavorful.
- [ ] Fresh ginger (small piece) - Should feel firm and smooth.
- [ ] Tomato paste (small can) - Check the expiration date.
- [ ] Canned chopped tomatoes (400 g) or fresh ripe tomatoes.
- [ ] Chicken stock or bouillon cubes - For richer flavor, homemade or low-sodium preferred.
- [ ] Dried or fresh thyme - Fresh herbs enhance aroma but dried works well.
- [ ] Bay leaf (optional) - Adds subtle earthy flavor.
- [ ] Salt and pepper - Basic pantry staples.
- [ ] Cornstarch (optional) - For thickening gravy if desired.
Total approximate cost: $8 USD
FAQ
Can I use frozen chicken wings for this stew?
Yes, you can use frozen chicken wings. Make sure to thaw them completely in the refrigerator before cooking for even cooking and food safety.
How do I know when the chicken wings are fully cooked?
Using a meat thermometer, the internal temperature should reach at least 75°C (165°F). The meat should be no longer pink and juices clear.
Can I substitute chicken wings with other chicken parts?
Yes, chicken drumsticks or thighs can be used. Adjust cooking time accordingly until the internal temperature is safe.
What should I do if my gravy is too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the stew and cook for a few more minutes until thickened.
How should I store leftovers safely?
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.