Crispy Fried Chicken Wings
Crispy Fried Chicken Wings
Ingredients
For the Chicken Wings
- 500 grams chicken wings
- 3 garlic, chopped
- 20 grams ginger, chopped
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg yolk
- 2 tablespoons cornstarch
For the Flour Mixture
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- as needed oil, for frying
Instructions
- 1
Place 500 grams of chicken wings in a large bowl. Add 3 cloves of chopped garlic and 20 grams of chopped ginger to the bowl. Add 1 tablespoon light soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, and 1/2 teaspoon white pepper. Crack and add 1 egg yolk to the mixture. Add 2 tablespoons cornstarch. Mix all ingredients thoroughly by hand until the chicken wings are well coated. Cover the bowl with plastic wrap and marinate the chicken wings for 30 minutes.
⏱️ 10 min
- 2
In a separate bowl, combine 100 grams all-purpose flour, 50 grams cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Whisk the dry ingredients together until well combined.
⏱️ 5 min
- 3
Take each marinated chicken wing and coat it generously with the prepared flour mixture. Press the flour onto the chicken wings to ensure good adhesion. Shake off any excess flour.
⏱️ 5 min
- 4
Heat oil in a deep pan to 160°C. Carefully place the coated chicken wings into the hot oil. Fry the chicken wings at 160°C for 5 minutes. Remove the partially fried chicken wings from the oil and set aside.
⏱️ 7 min•🌡️ 160
- 5
Increase the oil temperature to 180°C. Return the partially fried chicken wings to the hotter oil. Fry again at 180°C until the chicken wings are golden brown and crispy.
⏱️ 3 min•🌡️ 180
- 6
Remove the crispy fried chicken wings from the oil and drain any excess oil. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken Wings
For the Chicken Wings
- 500 grams chicken wings
- 3 garlic, chopped
- 20 grams ginger, chopped
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg yolk
- 2 tablespoons cornstarch
For the Flour Mixture
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- as needed oil, for frying
Instructions
- 1
Place 500 grams of chicken wings in a large bowl. Add 3 cloves of chopped garlic and 20 grams of chopped ginger to the bowl. Add 1 tablespoon light soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, and 1/2 teaspoon white pepper. Crack and add 1 egg yolk to the mixture. Add 2 tablespoons cornstarch. Mix all ingredients thoroughly by hand until the chicken wings are well coated. Cover the bowl with plastic wrap and marinate the chicken wings for 30 minutes.
⏱️ 10 min - 2
In a separate bowl, combine 100 grams all-purpose flour, 50 grams cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon white pepper. Whisk the dry ingredients together until well combined.
⏱️ 5 min - 3
Take each marinated chicken wing and coat it generously with the prepared flour mixture. Press the flour onto the chicken wings to ensure good adhesion. Shake off any excess flour.
⏱️ 5 min - 4
Heat oil in a deep pan to 160°C. Carefully place the coated chicken wings into the hot oil. Fry the chicken wings at 160°C for 5 minutes. Remove the partially fried chicken wings from the oil and set aside.
⏱️ 7 min•🌡️ 160 - 5
Increase the oil temperature to 180°C. Return the partially fried chicken wings to the hotter oil. Fry again at 180°C until the chicken wings are golden brown and crispy.
⏱️ 3 min•🌡️ 180 - 6
Remove the crispy fried chicken wings from the oil and drain any excess oil. Serve hot.
⏱️ 1 min