Equipment
* optional
Ingredients
Meat
- 1500 g chicken wings, separated at joints, wingtips included
Aromatics
- 50 g fresh ginger, thickly sliced and lightly smashed
- 40 g scallions, cut into large segments
- 30 g garlic, halved horizontally
- 3 g whole black peppercorns
Liquids and Seasoning
- 3000 ml water, cold
- 15 ml apple cider vinegar
- kosher salt
Nutrition (per serving)
Method
Place the chicken wings in a large stockpot and cover them completely with cold water. Bring to a rapid boil at 100°C/212°F and boil for 5 minutes. This purges the bones of impurities that cause cloudy broth.
Carefully drain the boiling water. Rinse the chicken wings thoroughly under cold running water, rubbing off any coagulated proteins. Wash the stockpot clean.
Return the clean wings to the clean stockpot. Add the 3000ml of cold water, smashed ginger, scallions, garlic, black peppercorns, and apple cider vinegar.
Bring the pot just to a simmer. Immediately reduce the heat to low to maintain a very gentle, lazy simmer around 85°C/185°F. Cook uncovered for 4 hours, occasionally skimming off any foam or fat that rises to the surface.
Remove the pot from the heat. Use tongs or a slotted spoon to remove and discard the large solids. Pour the broth through a fine-mesh strainer into a large, heat-proof bowl or storage containers.
Allow the broth to cool to room temperature, then transfer to the refrigerator. Once completely chilled, lift off and discard the solidified disc of fat from the surface before using or freezing. Season with salt to taste when reheating.
Chef's Notes
- Blanching the wings first is a non-negotiable technique in Asian culinary traditions for achieving a pristine, clean-tasting and clear broth.
- The small amount of apple cider vinegar provides an acidic environment that helps break down connective tissues and draw out minerals from the bones without altering the final flavor.
- If you plan to use this broth as a base for other recipes like ramen or risotto, leave it completely unsalted. Only season to taste if you are heating it up to sip as a standalone beverage.
- Chicken wings possess a remarkably high ratio of cartilage and skin to meat, making them the absolute best cut for a fast, naturally gelatinous broth without needing specialized bones like chicken feet.
Storage
Refrigerator: 5 days — Keep covered. Fat will solidify on top, acting as a protective seal.
Freezer: 6 months — Leave 3cm of headspace in containers to allow for expansion.
Reheating: Warm gently in a saucepan over medium heat until steaming.
