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The Frugal Gourmet’s Looed (Lewd) Chicken Wings: A Culinary Adventure in Bold Flavors

There are some dishes that, when you first encounter them, send a little jolt of intrigue through you. “Looed Chicken Wings” – the name itself is a playful wink, hinting at something a bit unexpected, a bit naughty, perhaps even delightfully scandalous. When I first came across this gem in The Frugal Gourmet Cookbook, I was immediately captivated. The idea of chicken wings transformed not by a fiery fry or a sticky glaze, but by a slow, flavorful simmer in a richly spiced broth, felt like a secret whispered across generations of home cooks. It’s a recipe that, despite its humble origins, promises an explosion of savory depth, a testament to how simple ingredients, thoughtfully combined, can create something truly memorable.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes (plus chilling time)
Total Time: 40 minutes (plus chilling time)
Servings: 4-6
Yield: Enough for a crowd
Dietary Type: Savory

Ingredients

This recipe is wonderfully straightforward, relying on pantry staples and a few aromatic additions to transform humble chicken wings into something extraordinary.

2 pounds chicken wings, cut into three pieces each (discarding the wing tips or saving them for stock is a common practice).
2 cups water
2 cups dark soy sauce
½ cup dry sherry
5 slices fresh ginger, each about the size of a quarter. These will infuse a wonderful warmth and subtle spice.
2 star anise flowers – these fragrant treasures are the key to that exotic, licorice-like depth that makes this dish so unique. You can typically find them in the spice aisle or at an Asian market.
1 tablespoon sugar – just enough to balance the saltiness and add a touch of sweetness.
Sesame oil (for drizzling, optional but highly recommended)

Equipment Needed

The beauty of this recipe lies in its simplicity, requiring only a few basic kitchen tools:

A stockpot or large saucepan, deep enough to comfortably hold the chicken wings and liquid.
A slotted spoon or spider strainer for carefully removing the cooked wings.
A bowl for chilling the wings.

Instructions

The magic of these “Looed” chicken wings unfolds through a gentle simmering process that allows the flavors to deeply penetrate the meat.

Prepare the Flavorful Braising Liquid: In your stockpot or large saucepan, combine the 2 cups of water, 2 cups of dark soy sauce, ½ cup of dry sherry, 5 slices of fresh ginger, and 2 star anise flowers.
Add the Sweetness: Stir in the 1 tablespoon of sugar until it dissolves into the liquid.
Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil. Allow it to simmer for a minute or two to meld the aromas.
Introduce the Chicken Wings: Carefully add the 2 pounds of chicken wings to the boiling liquid. Ensure they are mostly submerged.
Simmer to Perfection: Reduce the heat to low and let the chicken wings simmer gently for approximately 20 minutes. This gentle cooking method will ensure the wings are tender and have absorbed the rich flavors of the broth.
Cool in the Liquid: Once the simmering time is complete, turn off the heat. The crucial next step is to allow the chicken wings to cool completely in the cooking liquid. This is where the real flavor infusion happens, as the wings continue to absorb the savory goodness of the soy, sherry, ginger, and star anise. This chilling process is not included in the active preparation or cooking times and can take several hours. For the best flavor, refrigerate the pot for at least a few hours, or even overnight.
Drain and Serve: Once the wings are thoroughly chilled, carefully drain them from the liquid. You can either discard the liquid or, as the original recipe suggests, save the sauce to use again – just keep it refrigerated.
Garnish and Enjoy: Arrange the chilled chicken wings on a platter. If desired, drizzle them with a touch of sesame oil for an extra layer of nutty aroma and sheen. These wings are best served cold, offering a delightfully different texture and flavor profile than their hot counterparts.

Expert Tips & Tricks

Wing Preparation: While the recipe specifies cutting the wings into three pieces, some cooks prefer to leave them whole for presentation. If you do cut them, ensure your knife is sharp for a clean cut. The wing tips, if removed, can be frozen and used to make a flavorful chicken stock.
The Power of Patience: The chilling step is non-negotiable for achieving the intended texture and depth of flavor. Don’t be tempted to rush it. The longer the wings sit in the cooled liquid, the more intensely flavored they will become.
Dark Soy Sauce is Key: Make sure to use dark soy sauce. It has a richer, more complex flavor and a deeper color than regular soy sauce, which is essential for the characteristic taste and appearance of this dish.
Star Anise Quality: Use whole star anise flowers for the best flavor. Ground star anise can be too potent and may leave a gritty texture.
Reusing the Sauce: The reserved sauce is a treasure! Strain it to remove any solids, then store it in an airtight container in the refrigerator. It can be used as a base for marinades, stir-fries, or even re-simmered with more wings for another batch, though the flavor will be slightly less intense than the initial batch.

Serving & Storage Suggestions

These “Looed” chicken wings are a revelation when served cold. They make a fantastic appetizer, a unique addition to a dim sum spread, or a savory snack. Their intense flavor also makes them a perfect accompaniment to lighter, palate-cleansing dishes, or even as a cold component in a larger buffet.

Serving: Arrange the chilled wings on a platter. A small drizzle of toasted sesame oil adds a beautiful sheen and a subtle, nutty aroma. For an extra touch, you could garnish with thinly sliced scallions or a sprinkle of toasted sesame seeds.
Storage: Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen even further upon refrigeration.
Reheating: While best served cold, if you prefer them warm, gently heat them in a low oven (around 300°F/150°C) for about 10-15 minutes, or until warmed through. Avoid high heat to prevent drying them out.

Nutritional Information

Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	630.9 kcal	–
Calories from Fat	327 kcal	–
Total Fat	36.4 g	56%
Saturated Fat	10.2 g	50%
Cholesterol	174.8 mg	58%
Sodium	8375.8 mg	348%
Total Carbohydrate	12.6 g	4%
Dietary Fiber	1.2 g	4%
Sugars	5.9 g	23%
Protein	57.1 g	114%

Variations & Substitutions

While this recipe is perfect as is, here are a few ideas for those who like to experiment:

Spicy Kick: For those who enjoy a bit of heat, add a few slices of fresh chili pepper (like bird’s eye or Thai chili) to the braising liquid.
Aromatic Boost: Consider adding a few cloves of garlic, smashed, to the simmering liquid for an extra layer of savory depth.
Sherry Alternative: If you don’t have dry sherry, a dry white wine or even a small amount of rice wine vinegar can be used, though the flavor profile will shift slightly.
Vegetarian/Vegan Adaptation: This recipe, by its very nature, is meat-centric. However, the flavorful braising liquid itself could be used to marinate firm tofu or seitan before pan-frying or baking for a vegan alternative with a similar flavor profile.

FAQs

Q: Why are these called “Looed” chicken wings?
A: The name is a playful and somewhat cheeky term used by The Frugal Gourmet, likely to denote the unique and deeply infused flavor achieved through the simmering and chilling process, suggesting a dish that is “lewd” in its decadent taste.

Q: Can I cook these wings in an Instant Pot or slow cooker?
A: While you could adapt it, the traditional simmering and cooling method is crucial for the intended texture and flavor absorption. The slow, gentle cooling in the liquid is what makes these wings special.

Q: How long does the reserved sauce last?
A: Stored properly in an airtight container in the refrigerator, the reserved sauce should last for at least 1-2 weeks.

Q: Can I make these ahead of time?
A: Absolutely! These wings are designed to be made ahead, as they require chilling time. In fact, they often taste even better the next day.

Q: What’s the best way to serve these for a party?
A: Arrange them on a platter with some cocktail picks. They are a fantastic finger food and a guaranteed conversation starter.

Final Thoughts

There’s a certain charm in revisiting recipes that have stood the test of time, and The Frugal Gourmet’s “Looed” Chicken Wings are a perfect example. They prove that incredible flavor doesn’t require extravagant ingredients or complicated techniques. It’s about understanding how simple components can interact and transform. The deep, savory notes of soy and sherry, warmed by ginger and perfumed with star anise, create a taste that is both comforting and exhilarating. Serve them as a unique appetizer at your next gathering, or simply enjoy them as a personal culinary indulgence. They are a reminder that sometimes, the most satisfying dishes are born from a bit of culinary boldness and a lot of patience.

Frugal Gourmet’s Looed ( Lewd) Chicken Wings Recipe