I grew up eating soy sauce chicken wings at my house. We had it at least once a week. I used to make this often before hubby decided he wanted to implement a more vegan diet to be healthier; and before I had the whole high blood pressure scare. I may this from time to time now and although I came up with this recipe on my own, I think it taste pretty close to how mommy used to make it for me.

Picture Walk


2 packs of drumsticks from Costco (12 pieces total)

1/2 cup soy sauce

2-3 stalks of scallions chopped into fourths

1/2 cup water

2 tbsp brown sugar (or more)

1 tsp sesame oil ( I omitted it this time because Olivia is a little allergic to it and her skin has been horrible since she stared to eat school lunch)

1/4 tsp five spice

3 cloves of smashed garlic (sometimes I omit this- I don’t have ginger at the moment so I supplemented with this for a little extra flavor)

1-2 slices of ginger (I omitted this time because I was out of it)

2-3 pieces star anise


1-Literally dump everything in the pan and bring it to a boil. Turn heat to medium low and cook for about 10 minutes with the lid on.

2-Flip the chicken around to coat it all with soy sauce and cook for another 10 minutes covered.

3- Open lid and cook for about another 3-5 and it’s done!

*Note: For some reason, I think this taste better once it’s been cooled off . Perhaps the flavors get absorbed into the meat more and the sauce is thickened.

We served ours with steamed lightly salted broccoli this time and sauce drizzle so we white rice.


I used chicken thighs instead of drumsticks this time so I let it cook about 10 minutes longer and added eggs at the end and let it simmer for another 10.

New photos added: 3.15.19

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