Description
This recipe features crispy Chinese-style fried chicken wings marinated in a flavorful blend of spices and sauces, then double-fried to achieve an irresistible golden crunch. Perfect as a snack or appetizer, these wings are packed with aromatic garlic, ginger, and a hint of sesame oil, offering a deliciously authentic taste.
Ingredients
Scale
Chicken Wings
- 10 whole chicken wings
Dry Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 tablespoon flour
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (substitute with 1 tablespoon rice wine or 1 tablespoon dry sherry if unavailable)
- ½ teaspoon sesame oil
- 1 egg (whisked well)
For Frying
- Vegetable oil (enough to cover wings by about an inch in the frying pot)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch until thoroughly mixed to create the dry seasoning blend.
- Combine Wet Ingredients with Dry: In a medium bowl, whisk together soy sauce, mirin, sesame oil, and the egg. Gradually add the dry seasoning blend to the wet mixture, whisking continuously until you have a smooth, homogeneous marinade.
- Marinate Chicken: Pour the marinade into a gallon-sized freezer bag. Add the chicken wings, seal the bag removing as much air as possible, and massage the marinade thoroughly into the wings ensuring even coating.
- Refrigerate: Refrigerate the marinated wings for at least 1 hour, or preferably overnight for deeper flavor absorption. Before frying, transfer the wings to a large bowl along with as much marinade as possible and let them rest at room temperature for 1 hour to promote even cooking.
- Adjust Batter Consistency: If excess liquid remains at the bottom of the bowl, sprinkle up to 1/3 cup additional flour gradually into the wings and toss to create a thin, sticky batter that coats the wings well. This ensures better adhesion and crispiness during frying.
- Prepare for Frying: Set up a cooling rack over a baking sheet for draining fried wings to maintain crispiness, or alternatively use paper towel-lined plates.
- First Frying: Heat vegetable oil in a deep pot until it reaches 325°F (163°C), ensuring enough oil to submerge the wings. Carefully add the wings in batches and fry for approximately 5 minutes until they turn lightly browned. Remove wings and place on the prepared cooling rack or paper towels.
- Second Frying: Increase oil temperature to between 350°F and 365°F (177–185°C). Return the wings in batches to the hot oil and fry for an additional 3 to 5 minutes until golden brown and extra crispy. Remove and drain as before.
- Serve: Serve the crispy Chinese-style fried chicken wings hot, ideally alongside vegetable fried rice or your favorite dipping sauce.
Notes
- Marinating overnight intensifies flavor but 1 hour is sufficient if short on time.
- Mirin can be substituted with rice wine or dry sherry if unavailable.
- Double frying is key to achieving optimal crispiness.
- Use a thermometer to maintain precise oil temperatures for best results.
- Cooling the wings on racks prevents sogginess by allowing excess oil to drain properly.
- Adjust flour amounts to ensure batter consistency; too much flour may make coating too thick.
