1Pluck any feathers from the chicken wings, wash them, and make sure they are somewhat dry.
2Pluck any feathers from the chicken wings, wash them, and make sure they are somewhat dry.
3Pluck any feathers from the chicken wings, wash them, and make sure they are somewhat dry.
4In a bowl, add the chicken wings, 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, 1/4 teaspoon of garlic powder, 1 1/2 teaspoons of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 teaspoon of sesame oil, 1/8 teaspoon of black pepper, and one egg.
5In a bowl, add the chicken wings, 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, 1/4 teaspoon of garlic powder, 1 1/2 teaspoons of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 teaspoon of sesame oil, 1/8 teaspoon of black pepper, and one egg.
6In a bowl, add the chicken wings, 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, 1/4 teaspoon of garlic powder, 1 1/2 teaspoons of salt, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper, 1 teaspoon of sesame oil, 1/8 teaspoon of black pepper, and one egg.
7Mix all the ingredients well, breaking up the egg to bind everything together.
8Mix all the ingredients well, breaking up the egg to bind everything together.
9Mix all the ingredients well, breaking up the egg to bind everything together.
10Add cornstarch and flour to the mixture and mix again to create a light coating on the wings.
11Add cornstarch and flour to the mixture and mix again to create a light coating on the wings.
12Add cornstarch and flour to the mixture and mix again to create a light coating on the wings.
13Marinate the chicken wings for a couple of hours, or for best results, overnight in the fridge.
14Marinate the chicken wings for a couple of hours, or for best results, overnight in the fridge.
15Marinate the chicken wings for a couple of hours, or for best results, overnight in the fridge.
16Take the wings out of the fridge in advance to let them come up to temperature slightly.
17Take the wings out of the fridge in advance to let them come up to temperature slightly.
18Take the wings out of the fridge in advance to let them come up to temperature slightly.
19Remix the wings to redistribute any liquid that has settled at the bottom of the bowl.
20Remix the wings to redistribute any liquid that has settled at the bottom of the bowl.
21Remix the wings to redistribute any liquid that has settled at the bottom of the bowl.
22Heat canola oil in a wok or deep pot to a frying temperature of 325-330°F (163-166°C), aiming for 330-335°F (166-168°C) before adding wings as the temperature will drop.
23Heat canola oil in a wok or deep pot to a frying temperature of 325-330°F (163-166°C), aiming for 330-335°F (166-168°C) before adding wings as the temperature will drop.
24Heat canola oil in a wok or deep pot to a frying temperature of 325-330°F (163-166°C), aiming for 330-335°F (166-168°C) before adding wings as the temperature will drop.
25Carefully place a batch of 2-3 wings into the hot oil, ensuring not to overcrowd the wok.
26Carefully place a batch of 2-3 wings into the hot oil, ensuring not to overcrowd the wok.
27Carefully place a batch of 2-3 wings into the hot oil, ensuring not to overcrowd the wok.
28Fry the wings for about 5 minutes for the first fry.
29Fry the wings for about 5 minutes for the first fry.
30Fry the wings for about 5 minutes for the first fry.
31Turn the wing tips over after about 2-3 minutes to ensure even crisping.
32Turn the wing tips over after about 2-3 minutes to ensure even crisping.
33Turn the wing tips over after about 2-3 minutes to ensure even crisping.
34Remove the wings from the oil after 5 minutes and place them on a cast iron pan or cooling rack for a rest.
35Remove the wings from the oil after 5 minutes and place them on a cast iron pan or cooling rack for a rest.
36Remove the wings from the oil after 5 minutes and place them on a cast iron pan or cooling rack for a rest.
37Allow the wings to cool down and the juices to settle back into the meat before the second fry.
38Allow the wings to cool down and the juices to settle back into the meat before the second fry.
39Allow the wings to cool down and the juices to settle back into the meat before the second fry.
40Fry the wings a second time to crisp up the skin and warm the inside, ensuring they are crispy and juicy.
41Fry the wings a second time to crisp up the skin and warm the inside, ensuring they are crispy and juicy.
42Fry the wings a second time to crisp up the skin and warm the inside, ensuring they are crispy and juicy.
Ingredients
10 wings whole chicken wings
10 wings whole chicken wings
10 wings whole chicken wings
1.5 tsp salt
1.5 tsp salt
1.5 tsp salt
0.125 tsp black pepper
0.125 tsp black pepper
0.125 tsp black pepper
0.25 tsp white pepper
0.25 tsp white pepper
0.25 tsp white pepper
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
0.25 tsp garlic powder
0.25 tsp garlic powder
0.25 tsp garlic powder
cornstarch
cornstarch
cornstarch
flour
flour
flour
1 egg egg
1 egg egg
1 egg egg
1 tbsp Shaoxing wine
1 tbsp Shaoxing wine
1 tbsp Shaoxing wine
0.5 tsp sugar
0.5 tsp sugar
0.5 tsp sugar
canola oil
canola oil
canola oil
Equipment
wokcast iron pan
Tips
Use whole wings with tips included.
Marinate the chicken wings for a couple of hours, or ideally overnight in the fridge.
Double fry the chicken wings with a rest in between to ensure crispiness.
Adjust oil temperature when frying to maintain a consistent 325-335°F (163-168°C).