Swiss Chicken Wings


  • 10pcs Beacon seaweed chicken wings
  • 120g Light soy sauce
  • 120g Dark soy sauce
  • 50g Rock sugar
  • 20g Sliced ginger
  • 100g Rice wine
  • 2 tbsp Worcestershire Sauce
  • 3 pcs Star anise
  • 1 stick Cinnamon
  • 1L Water
  • 1L Iced water


  1. Put the chicken wings into boiling water and blanch for one to two minutes.
  2. Drain well. Put the chicken wings into iced water, and soak for half an hour.
  3. Add the ingredients needed for the marinade into a deep pot, including: soy sauce, dark soy sauce, rock sugar, sliced ginger, rice wine, Worcestershire sauce, star anise, cinnamon and water, then stir well.
  4. Put the chicken wings into the marinade and let it boil for half to an hour on the lowest fire, then you can enjoy it.