Braised Ponzu Chicken Wings

Braised Ponzu Chicken Wings

Juicy chicken wings braised in a fragrant Kikkoman Ponzu and chicken stock liquor. Enjoy as a starter or part of a main course with other dishes.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time35 mins

Nutrition per serving

  • Energy873 Kcals


  • 200 g radish
  • 200 g mangetout
  • Salt
  • 1 garlic clove
  • 1 tbsp. grated ginger
  • 2 tsp. sugar
  • 200 ml Kikkoman Ponzu Soy Sauce
  • 400 ml chicken stock
  • 12 chicken wings
  • 2 hard-boiled eggs
  • 2 tsp. cornflour


Peel the radish and cut into approx. 2.5 cm thick slices. Then halve the slices. Blanch the mangetout in boiling salted water for approx. 1 minute and drain.

Peel the garlic and sauté it in oil with the ginger and chicken wings. Then combine the chicken stock with the Ponzu Sauce and sugar, add it to the pan and continue cooking with the lid on for approximately 15 minutes. Add the radish and cook for a further 15 minutes. Peel the eggs and add them to the pan 5 minutes before the end of the cooking time.

Remove the chicken, radish and eggs from the cooking liquor. Quarter the eggs. Sieve the liquor and reserve the liquid. Then return it to the pan, add the cornflour and bring back to the boil to thicken. Arrange the chicken, radish and eggs on plates, pour over the thickened sauce and garnish with mangetout.

If you love chicken wings then check out our top tips on making the best chicken wings

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