Serves 1
Directions
- 1Pluck any feathers from the chicken wings, wash them, and make sure they are somewhat dry.
- 2In 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.
- 3Mix all the ingredients well, breaking up the egg to bind everything together.
- 4Add cornstarch and flour to the mixture and mix again to create a light coating on the wings.
- 5Marinate the chicken wings for a couple of hours, or for best results, overnight in the fridge.
- 6Take the wings out of the fridge in advance to let them come up to temperature slightly.
- 7Remix the wings to redistribute any liquid that has settled at the bottom of the bowl.
- 8Heat 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.
- 9Carefully place a batch of 2-3 wings into the hot oil, ensuring not to overcrowd the wok.
- 10Fry the wings for about 5 minutes for the first fry.
- 11Turn the wing tips over after about 2-3 minutes to ensure even crisping.
- 12Remove the wings from the oil after 5 minutes and place them on a cast iron pan or cooling rack for a rest.
- 13Allow the wings to cool down and the juices to settle back into the meat before the second fry.
- 14Fry 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
- 1.5 tsp salt
- 0.125 tsp black pepper
- 0.25 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 0.25 tsp garlic powder
- cornstarch
- flour
- 1 egg egg
- 1 tbsp Shaoxing wine
- 0.5 tsp sugar
- 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).
Related recipes
Pork Blanket Dumplings
Chinese · Appetizer
Mushroom and cream Cheese Dim sum
Chinese · Appetizer
Ginger Sesame Pork Meat Balls
Chinese · Appetizer
Easy Sweet & Sour Sauce
Chinese · Appetizer
Crispy Rice Paper Dumplings
Chinese · Appetizer
Blanket Dumplings
Chinese · Appetizer25m
Chicken and Dumplings
Chinese · Appetizer35m
Crispy Pan-Fried Pork & Shrimp Dumplings
Chinese · Appetizer
One Pan Dumpling Curry Bake
Chinese · Appetizer30m
Dimsum Daging Sapi
Chinese · Appetizer
Crispy Spring Rolls
Chinese · Appetizer
Pork Dumplings
Chinese · Appetizer