Salt and Pepper Wings with Crab Fried Rice
Salt and Pepper Wings with Crab Fried Rice
Ingredients
For the Crab Fried Rice
- 1 bunch green onions, chopped, whites and greens separated
- 1 white onion, medium, chopped
- 2 large eggs
- 4 cups cooked white rice, day-old, cold
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 6 ounces canned crab meat, drained and flaked
- 1 cup bean sprouts
- 3 tablespoons vegetable oil, divided
For the Salt and Pepper Wings
- 2 pounds chicken wings, drumettes and flats, patted dry
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, (optional)
- 4 cups vegetable oil, for frying
Instructions
- 1
Begin by preparing the chicken wings. Pat the chicken wings very dry with paper towels. In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, onion powder, white pepper, black pepper, kosher salt, and cayenne pepper (if using). Add the chicken wings to the bowl and toss until evenly coated.
⏱️ 10 min
- 2
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the coated chicken wings in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining wings. Keep warm in a low oven if desired.
⏱️ 25 min•🌡️ 350
- 3
While the wings are frying, start the fried rice. Heat 1 tablespoon of vegetable oil in a large wok or large skillet over high heat until shimmering.
⏱️ 2 min
- 4
Crack the 2 large eggs directly into the hot wok. Scramble the eggs quickly until just cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min
- 5
Add another 1 tablespoon of vegetable oil to the wok. Add the chopped white onion and the white parts of the green onions. Sauté for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min
- 6
Add the day-old, cold cooked white rice to the wok. Break up any clumps with your spatula and stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight char.
⏱️ 5 min
- 7
Pour the soy sauce, dark soy sauce, and oyster sauce over the rice. Stir-fry vigorously for 2-3 minutes, ensuring the rice is evenly coated and colored.
⏱️ 3 min
- 8
Add the drained and flaked crab meat to the fried rice. Stir-fry for 1-2 minutes to incorporate and heat through.
⏱️ 2 min
- 9
Add the bean sprouts and the green parts of the green onions to the wok. Stir-fry briefly for 1 minute until the bean sprouts are just tender-crisp.
⏱️ 1 min
- 10
Return the scrambled eggs to the wok. Mix them into the fried rice until all ingredients are well combined and heated through. Taste and adjust seasoning if needed.
⏱️ 1 min
- 11
Serve the Salt and Pepper Wings immediately alongside the Crab Fried Rice.
Kitchen Tools
Nutrition Facts (per serving)
Salt and Pepper Wings with Crab Fried Rice
For the Crab Fried Rice
- 1 bunch green onions, chopped, whites and greens separated
- 1 white onion, medium, chopped
- 2 large eggs
- 4 cups cooked white rice, day-old, cold
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 6 ounces canned crab meat, drained and flaked
- 1 cup bean sprouts
- 3 tablespoons vegetable oil, divided
For the Salt and Pepper Wings
- 2 pounds chicken wings, drumettes and flats, patted dry
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, (optional)
- 4 cups vegetable oil, for frying
Instructions
- 1
Begin by preparing the chicken wings. Pat the chicken wings very dry with paper towels. In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, onion powder, white pepper, black pepper, kosher salt, and cayenne pepper (if using). Add the chicken wings to the bowl and toss until evenly coated.
⏱️ 10 min - 2
Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the coated chicken wings in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining wings. Keep warm in a low oven if desired.
⏱️ 25 min•🌡️ 350 - 3
While the wings are frying, start the fried rice. Heat 1 tablespoon of vegetable oil in a large wok or large skillet over high heat until shimmering.
⏱️ 2 min - 4
Crack the 2 large eggs directly into the hot wok. Scramble the eggs quickly until just cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min - 5
Add another 1 tablespoon of vegetable oil to the wok. Add the chopped white onion and the white parts of the green onions. Sauté for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min - 6
Add the day-old, cold cooked white rice to the wok. Break up any clumps with your spatula and stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight char.
⏱️ 5 min - 7
Pour the soy sauce, dark soy sauce, and oyster sauce over the rice. Stir-fry vigorously for 2-3 minutes, ensuring the rice is evenly coated and colored.
⏱️ 3 min - 8
Add the drained and flaked crab meat to the fried rice. Stir-fry for 1-2 minutes to incorporate and heat through.
⏱️ 2 min - 9
Add the bean sprouts and the green parts of the green onions to the wok. Stir-fry briefly for 1 minute until the bean sprouts are just tender-crisp.
⏱️ 1 min - 10
Return the scrambled eggs to the wok. Mix them into the fried rice until all ingredients are well combined and heated through. Taste and adjust seasoning if needed.
⏱️ 1 min - 11
Serve the Salt and Pepper Wings immediately alongside the Crab Fried Rice.