✔ Updated · 165°F doneness, alcohol facts + an alcohol-free swap
Drunken chicken wings are a Chinese cold dish: chicken wings gently poached in Shaoxing rice wine with ginger, lemongrass, green onion, soy sauce and star anise, then chilled in that fragrant broth so they soak up its flavor.
At a glance
The one tip that matters: Simmer gently, never boil hard, and check the thickest drumette reaches 165°F (74°C). Gentle poaching keeps the meat silky instead of stringy.
They're tender, savory and lightly sweet, with a gentle aroma of rice wine, and they take about 35 minutes of cooking plus chilling time. Below you'll find step-by-step photos, whether the alcohol cooks off (it doesn't completely), an alcohol-free swap and how drunken wings differ from beer or bourbon wings.
Why You'll Love These Drunken Chicken Wings
- Silky, tender wings in a savory, aromatic rice wine broth.
- Make-ahead friendly: they taste even better after a night in the fridge.
- One pot, no frying, and an alcohol-free version is easy.
What Is Drunken Chicken?
Drunken chicken (zui ji) is a classic cold dish from eastern China, especially around Shaoxing and Shanghai. Chicken is gently poached, then soaked in a broth made with Shaoxing rice wine, so the meat takes on the wine's mellow, slightly sweet aroma. It is usually served chilled as a starter or with rice.
Wings are my favorite way to make it at home, easy and budget-friendly: they cook quickly, stay juicy and are fun to eat with your fingers or chopsticks. This version simmers the wings directly in the wine broth with ginger, lemongrass, green onion, soy sauce and star anise. Lemongrass isn't traditional, but it adds a fresh, citrusy lift; leave it out for a more classic flavor.
Does the Alcohol Cook Off?
No, not all of it. Alcohol evaporates gradually, and according to USDA alcohol retention data, food simmered for 15 to 30 minutes still holds roughly 35 to 40% of the alcohol that went in. Because these wings are served with their broth, the finished dish contains a small amount of alcohol.
That's why this recipe isn't a good fit for children, during pregnancy or for anyone avoiding alcohol. For them, use the alcohol-free swap below. It changes the flavor a little, but the wings are still tender, savory and aromatic.
Shaoxing Wine, Substitutes and an Alcohol-Free Swap
- Shaoxing rice wine (best): amber, nutty and slightly sweet. Look for it in Asian grocery stores. Aged, drinking-grade bottles taste better than salted cooking wine, and I think the difference is worth the trip.
- Dry sherry: the closest easy substitute, used 1:1.
- Other rice wines: Japanese sake or a dry Chinese rice wine work, but the flavor is lighter and less nutty. Don't use mirin as a straight swap; it is much sweeter.
- Alcohol-free: replace the 1 1/2 cups of wine with 1 1/2 cups low-sodium chicken broth, 1 1/2 tablespoons rice vinegar and 1 1/2 teaspoons sugar. Alcohol-free cooking wines are another option.
- Cooking wine note: Chinese cooking wine often contains added salt, so hold back on the salt and soy sauce until you taste the broth.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use real Shaoxing wine if you can. A drinking-grade Shaoxing (huadiao) has a rounder, less salty flavor than bottles labeled cooking wine, which contain added salt. If you use cooking wine, skip the extra salt until you taste. Dry sherry is the closest substitute.
- Simmer, don't boil. A gentle simmer keeps the meat silky and the broth clear. Hard boiling makes the meat stringy and the skin split.
- Check the temperature. Wings are safe at 165°F (74°C) in the thickest part. Many cooks prefer wings at 175°F to 185°F, where the connective tissue is softer.
- Chill safely. Cool the wings in the broth for no more than about 30 minutes to 1 hour on the counter, then refrigerate. Cooked chicken should be in the fridge within 2 hours.
- Steep overnight. The longer the wings sit in the broth in the fridge, the more flavor they absorb. A night in the fridge is ideal.
- Save the broth. Strain the leftover broth and use it within 3 to 4 days for noodle soup or rice, bringing it to a full boil first.
Drunken Chicken Wings (Shaoxing Wine Poached Wings)
4
servings10
minutes25
minutes420
kcal35
minutesChinese-style drunken chicken wings: wings gently poached in Shaoxing rice wine with ginger, lemongrass, green onion, soy sauce and star anise until they reach 165°F, then chilled in the fragrant wine broth and served cold with rice.
Ingredients
- For the Wings
2 lb chicken wings, split into flats and drumettes, tips removed
- For the Wine Broth
1 1/2 cups Shaoxing rice wine (or dry sherry; see notes for alcohol-free)
2 1/2 cups water, or enough to just cover the wings
1/2 chicken bouillon cube
1 inch piece fresh ginger, peeled and sliced
1 lemongrass stalk, trimmed, bruised and cut into 3 pieces
2 green onions, whites and greens separated
1 tablespoon soy sauce
1 star anise pod
1/4 teaspoon salt, to taste
- To Serve
4 cups cooked steamed white rice
Directions
- Poach the Wings
- Pat the chicken wings dry and arrange them in a single layer in a large pot or deep saucepan.
- Pour in the Shaoxing wine, then add just enough water to cover the wings. Add the sliced ginger, lemongrass, green onion whites, chicken bouillon cube, soy sauce and star anise. Thinly slice the green onion greens and set them aside for garnish.
- Bring to a boil over high heat and skim off any foam. Reduce the heat to low, cover and simmer gently for 20 minutes, until the wings are cooked through and an instant-read thermometer in the thickest drumette (not touching the bone) reads at least 165°F (74°C). Simmer a few minutes longer if needed.
- Chill and Serve
- Take the pot off the heat and let the wings cool in the broth for 30 minutes. Taste the broth and add salt if needed. Transfer the wings and broth to a covered container and refrigerate for at least 2 hours, or overnight for the deepest flavor. Always get them into the fridge within 2 hours of cooking.
- Arrange the cold wings on plates, spoon over some of the strained wine broth and scatter with the sliced green onion greens. Serve with steamed rice. To serve them hot instead, reheat the wings in the broth until steaming and 165°F.
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Drunken Wings vs. Beer and Bourbon Wings
In many American bars, "drunken wings" means fried or baked wings tossed in a sticky sauce made with beer, bourbon or whiskey. Those are a different dish. Chinese drunken chicken wings are poached and served cold in a clear wine broth, with no frying and no glaze, so they taste light and aromatic rather than sweet and smoky. If you want crispy wings instead, try our Hooters-style wings or KFC-style chicken wings.
Serving and Storing Drunken Chicken Wings
- Serve with: steamed rice, smashed cucumber salad, garlicky stir-fried greens or cold noodles. I always add the cucumber salad.
- Use other cuts: drumsticks or bone-in thighs also work. Simmer 25 to 35 minutes, until the thickest part reaches 165°F.
- Fridge: keep the wings covered in their broth for 3 to 4 days.
- Freezer: freeze in the broth for up to 3 months and thaw in the refrigerator.
- Reheating: to serve hot, reheat in the broth until steaming and 165°F (74°C).
More Chicken Wing Recipes
Try our lemon pepper wings, the dry rub from our Louisiana rub wings, or see what to serve with chicken wings.
Frequently Asked Questions
Does the alcohol cook off in drunken chicken wings?
Not completely. Simmering for about 20 minutes leaves roughly 35 to 40% of the original alcohol, based on USDA retention data, and the broth is served with the wings. Each serving holds only a small amount, but it is not alcohol-free. Use the alcohol-free swap for kids, during pregnancy or if you avoid alcohol.
How do you make drunken chicken wings without alcohol?
Replace the Shaoxing wine with the same amount of low-sodium chicken broth plus 1 tablespoon of rice vinegar and 1 teaspoon of sugar per cup, which mimics the wine's tang and sweetness. Alcohol-free cooking wines labeled as such also work. The flavor is milder but still savory and aromatic.
Are drunken chicken wings served hot or cold?
Traditionally cold. Chilling the wings in their wine broth lets them absorb more flavor and gives the meat a firm, silky texture. You can also serve them hot: reheat the wings in the broth until steaming and 165°F (74°C) all the way through.
What is the best wine for drunken chicken?
Shaoxing rice wine, a Chinese amber wine made from fermented rice, is the classic choice. Aged, drinking-grade Shaoxing (often labeled huadiao) has the best flavor. Dry sherry is the best substitute. Avoid sweet sherry or cooking wines with lots of added salt.
How long do drunken chicken wings last in the fridge?
Keep them covered in their broth in the refrigerator for 3 to 4 days. Don't leave them at room temperature for more than 2 hours. They can be frozen in the broth for up to 3 months; thaw them in the fridge and serve cold or reheat to 165°F.
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