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Photo of Soya Chicken Wings by Pamela Sumit at BetterButter

Soya Chicken Wings

Pamela Sumit
60 minutes
Prep Time
20 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Soya Chicken Wings RECIPE

Soya Chicken Wings are the hands down crowd pleaser and simple easy and quick to cook. Get to know about it from my sister in law and after that all friends demand this in parties from me.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Fusion
  • Shallow fry
  • Appetizers
  • Healthy

Ingredients Serving: 10

  1. chicken - 20 pieces of Wings with or without skin
  2. Dark Soya Sauce - 400ml
  3. Black pepper Powder - 5 tablespoons freshly crushed
  4. salt - 2 tsp
  5. onions - 7 - 8 medium sized cut into rings
  6. Green Chillies - 9 - 10 pieces chopped
  7. White oil - 1 cup (canola, soybean or palm oil)


  1. Clean the chicken wings and strain the water. It can be with or without skin.
  2. Now in a deep bottom big bowl pour all the dark soya sauce, black pepper powder and 1tsp salt and mix well.
  3. Now put the wings in to the bowl and rub in the marinade on the chicken. The chicken should be submerged in the soya sauce.
  4. Keep it in the fridge for an hour at least.
  5. Meanwhile cut the onions in ring size and deflower them. Chop the chillies too.
  6. After an hour, take a flat bottom pan or wok heat it and pour a cup of white oil.
  7. Heat it for few seconds and then one by one put the wings into the pan.
  8. Keep the flame high and toss them properly.
  9. Pour the left over marinade in the pan too. And coat the wings in it properly.
  10. Now lower the flame to minimum and cover cook it for 15 minutes. Due to the marination the chicken wont take much time to get cooked.
  11. After 15 minutes or getting tender, add the chopped onions and chillies into the pan.
  12. Toss all in together in the sauce.
  13. You will see a lot of juices might have oozed out from the chicken.
  14. Now on high flame fry the wings with the onions and chillies and it will help to reduce the gravy too.
  15. Don't overcook the onions as the crunch would give another texture to the dish.
  16. Adjust the seasoning at the end by tasting the gravy. It's better to not to use a lot of salt as dark soya sauce already is very very salty.
  17. In five minutes you will find the gravy releases a lot of oil and takes on a rich deep brackish maroonish colour.
  18. Turn off the heat and serve it as a starter and see for yourself vanishing in front of you in no time.

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Diksha Wahi
Diksha Wahi   Aug-16-2017

would love to see a clear picture of your dish....

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