Description
Delicious Chinese-style fried chicken wings marinated in a flavorful blend of spices and sauces, then double-fried to achieve an irresistibly crispy exterior and juicy interior. Perfect as a snack or appetizer, these wings deliver a balance of savory, slightly sweet, and aromatic notes that pair wonderfully with vegetable fried rice.
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 (plus up to 6 tablespoons optional for coating)
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (can substitute with 1 tablespoon rice vinegar plus 1 teaspoon sugar)
- ½ teaspoon sesame oil
- 1 egg, whisked well
- Vegetable oil (for frying, quantity enough to submerge wings by 1 inch in a pot)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch. Stir well until evenly mixed.
- Combine Wet and Dry: In a medium bowl, mix soy sauce, mirin, sesame oil, and whisked egg. Gradually add the dry ingredient mixture while whisking to form a smooth, well-combined marinade.
- Marinate Chicken: Pour the marinade into a gallon freezer bag. Add the chicken wings, seal the bag removing the air, and thoroughly rub the marinade all over the wings, ensuring even coating.
- Refrigerate: Place the bag in the refrigerator for at least 1 hour or overnight for deeper flavor. Remove from fridge and transfer wings to a large bowl, gathering as much batter as possible. Let them sit at room temperature for 1 hour before frying.
- Adjust Coating: If excess liquid remains in the bowl, sprinkle up to 1/3 cup additional flour and toss the wings until all liquid is absorbed and wings are covered with a thin, sticky batter. Add flour gradually, up to six tablespoons if needed.
- Prepare Cooling Setup: Arrange cooling racks over a baking sheet to place fried wings on for maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry – Lower Temperature: Heat vegetable oil in a pot to 325°F (163°C), enough to cover wings by about an inch. Once oil is heated sufficiently (wings should sizzle immediately upon contact), fry the chicken wings in batches for approximately 5 minutes or until they turn lightly browned. Remove and drain on the cooling rack or paper towels.
- Second Fry – Higher Temperature: Increase oil temperature to 350-365°F (177-185°C). Fry wings again in batches for an additional 3 to 5 minutes until they are golden brown and extra crispy. Remove and place on cooling rack or paper towels to drain excess oil.
- Serve: Serve hot alongside vegetable fried rice or your favorite side dishes.
Notes
- Mirin can be substituted with a mixture of rice vinegar and sugar if unavailable.
- Double frying helps achieve that signature crispiness typical of Chinese-style fried wings.
- Letting the wings sit at room temperature before frying ensures even cooking.
- Use a thermometer to monitor oil temperature accurately for best frying results.
- Additional flour added before frying helps to bind the marinade and create a better batter texture.
