Crispy Popcorn Wings
Crispy Popcorn Wings
Ingredients
For the Wings
- 1 pound chicken wings
- 2 cloves garlic, grated
- 1 tablespoon soy sauce
- 1 tablespoon Chinese five spice
- 1 teaspoon sugar
- 1 tablespoon cooking sake
- 1/2 teaspoon black pepper, freshly ground
- 1 egg white
- 1/2 cup corn starch, as needed for coating
- 1/4 cup basil leaves, fresh
- 4 cups oil, for frying
For the Dry Seasoning
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon chicken powder
- 1/2 tablespoon sea salt, adjust to taste
- 1 teaspoon sugar
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Cut the chicken wings in half through the middle to create drumettes and wingettes. This helps them cook faster and absorb more flavor.
⏱️ 5 min
- 2
In a large bowl, combine the cut chicken wings with grated garlic, soy sauce, Chinese five spice, 1 teaspoon of sugar, cooking sake, and black pepper. Mix thoroughly for 1 minute to ensure all wings are coated. Marinate for 15 minutes at room temperature.
⏱️ 1 min
- 3
While the chicken is marinating, prepare the dry seasoning. In a spice grinder or with a mortar and pestle, grind the Sichuan peppercorns, chicken powder, sea salt, 1 teaspoon of sugar, and black pepper into a fine powder. Strain the mixture through a fine-mesh sieve to remove any larger, unground pieces.
⏱️ 5 min
- 4
After the marinating time, add the egg white to the chicken wings and mix well until evenly distributed.
⏱️ 1 min
- 5
Place the corn starch in a shallow dish. One by one, coat each chicken wing piece with a thin and even layer of corn starch. Press any small starch clumps onto the wings to create extra crispy bits.
⏱️ 3 min
- 6
Heat the oil in a deep pot or Dutch oven to 190°C (375°F). Carefully add the coated chicken wings in batches, ensuring not to overcrowd the pot. Fry for about 4 minutes, or until they are golden brown and cooked through.
⏱️ 4 min•🌡️ 190
- 7
Using a slotted spoon, remove the wings from the oil and place them on a wire rack set over a baking sheet. Increase the oil temperature to 200°C (390°F). Return the wings to the hot oil for a second fry for 30 seconds. In the last 15 seconds of this second fry, add the fresh basil leaves to the oil to crisp them up.
⏱️ 1 min•🌡️ 200
- 8
Drain the wings and crispy basil leaves well on a wire rack. Immediately transfer them to a large bowl and toss with the prepared dry seasoning. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Popcorn Wings
For the Wings
- 1 pound chicken wings
- 2 cloves garlic, grated
- 1 tablespoon soy sauce
- 1 tablespoon Chinese five spice
- 1 teaspoon sugar
- 1 tablespoon cooking sake
- 1/2 teaspoon black pepper, freshly ground
- 1 egg white
- 1/2 cup corn starch, as needed for coating
- 1/4 cup basil leaves, fresh
- 4 cups oil, for frying
For the Dry Seasoning
- 2 teaspoons Sichuan peppercorns
- 1 teaspoon chicken powder
- 1/2 tablespoon sea salt, adjust to taste
- 1 teaspoon sugar
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Cut the chicken wings in half through the middle to create drumettes and wingettes. This helps them cook faster and absorb more flavor.
⏱️ 5 min - 2
In a large bowl, combine the cut chicken wings with grated garlic, soy sauce, Chinese five spice, 1 teaspoon of sugar, cooking sake, and black pepper. Mix thoroughly for 1 minute to ensure all wings are coated. Marinate for 15 minutes at room temperature.
⏱️ 1 min - 3
While the chicken is marinating, prepare the dry seasoning. In a spice grinder or with a mortar and pestle, grind the Sichuan peppercorns, chicken powder, sea salt, 1 teaspoon of sugar, and black pepper into a fine powder. Strain the mixture through a fine-mesh sieve to remove any larger, unground pieces.
⏱️ 5 min - 4
After the marinating time, add the egg white to the chicken wings and mix well until evenly distributed.
⏱️ 1 min - 5
Place the corn starch in a shallow dish. One by one, coat each chicken wing piece with a thin and even layer of corn starch. Press any small starch clumps onto the wings to create extra crispy bits.
⏱️ 3 min - 6
Heat the oil in a deep pot or Dutch oven to 190°C (375°F). Carefully add the coated chicken wings in batches, ensuring not to overcrowd the pot. Fry for about 4 minutes, or until they are golden brown and cooked through.
⏱️ 4 min•🌡️ 190 - 7
Using a slotted spoon, remove the wings from the oil and place them on a wire rack set over a baking sheet. Increase the oil temperature to 200°C (390°F). Return the wings to the hot oil for a second fry for 30 seconds. In the last 15 seconds of this second fry, add the fresh basil leaves to the oil to crisp them up.
⏱️ 1 min•🌡️ 200 - 8
Drain the wings and crispy basil leaves well on a wire rack. Immediately transfer them to a large bowl and toss with the prepared dry seasoning. Serve hot.
⏱️ 1 min