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Chinese Style Fried Chicken Wings

Name: Chinese Style Fried Chicken Wings
Prep time: 900 s
Cook time: 1380 s
Total time: 9480 s
Yield: 7
Ingredients: 2 pounds Chicken broilers or fryers wing meat and skin raw; 1/8 teaspoon Spices pepper black; 1 tablespoon Vinegar distilled; 1 teaspoon Oil sesame salad or cooking; 1 Unit Egg whole raw fresh; 1/4 teaspoon Spices pepper white; 1 tablespoon Soy sauce made from soy (tamari); 1 teaspoon Oil sesame salad or cooking; 1 tablespoon Cornstarch; 2 tablespoons Wheat flour whole-grain; 1/2 teaspoon Spices garlic powder

158'

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This recipe guides you through making crispy and flavorful chicken wings using a blend of spices and a double-frying technique for extra crunch.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Crustaceans

Treenut-Free

Peanuts-Free

Lactose-Free

Ingredients

Servings

- 7 Portions +

Chicken, broilers or fryers, wing, meat and skin, raw

2 pounds Chicken, broilers or fryers, wing, meat and skin, raw

Spices, pepper, black

1/8 teaspoon Spices, pepper, black

Vinegar, distilled

1 tablespoon Vinegar, distilled

Oil, sesame, salad or cooking

1 teaspoon Oil, sesame, salad or cooking

Egg, whole, raw, fresh

1 Unit Egg, whole, raw, fresh

Spices, pepper, white

1/4 teaspoon Spices, pepper, white

Soy sauce made from soy (tamari)

1 tablespoon Soy sauce made from soy (tamari)

Oil, sesame, salad or cooking

1 teaspoon Oil, sesame, salad or cooking

Cornstarch

1 tablespoon Cornstarch

Wheat flour, whole-grain

2 tablespoons Wheat flour, whole-grain

Spices, garlic powder

1/2 teaspoon Spices, garlic powder

Chinese Style Fried Chicken Wings

Nutri value

Go to instructions

Instructions

5 Steps

158'

Total

15'

Preparation

23'

Cooking

Waiting

Step by step

1 of 5

10'

Marinate Chicken Wings

In a large mixing bowl, combine the chicken wings with black pepper, white pepper, garlic powder, salt, sugar, soy sauce, vinegar, sesame oil, and egg. Mix until the wings are evenly coated. Then, add the cornstarch and all purpose flour, mixing again until the wings are covered.

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2 of 5

120'

Marinate the Wings

Allow the wings to marinate for 2 hours at room temperature or overnight in the refrigerator for optimal flavor. If refrigerated, ensure they return to room temperature before cooking.

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3 of 5

Mix Marinade and Adjust Coating

After marinating, if there is liquid in the bowl, mix thoroughly again. The wings should have a thin batter-like coating. If too watery, add more cornstarch and flour.

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4 of 5

Heat Oil

Fill a medium pot or wok with oil up to two-thirds full and heat it to 325°F/160°C.

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5 of 5

18'

Fry the Wings

Fry the wings in small batches for 5 minutes, then place them on a sheet pan lined with paper towels. Once all wings are fried, let them rest for about 10 minutes, then fry them again in batches for 3 minutes. Drain on paper towels or a cooling rack, and serve.

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