These crispy chicken wings are flavorful, tender, and packed with a satisfying crunch! Perfect for any gathering or as a treat for yourself. Let’s dive into every detail to ensure they turn out perfectly every time.
Ingredients:
For the Chicken Wings:
- 1 lb (450g) chicken wings (whole or separated into flats and drumettes)
- 2 tbsp cooking wine (or substitute with dry sherry or rice vinegar)
- 2 tbsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1-2 tbsp cornstarch or potato starch
- Oil for frying (vegetable, canola, or peanut oil work best)
Optional Garnishes:
- Chopped green onions
- Sesame seeds
- Dipping sauces (ranch, buffalo, or a garlic aioli)
Instructions:
Step 1: Marinate the Wings
- Prepare the Wings:
- Pat the wings dry with paper towels to remove excess moisture. If desired, separate them into flats and drumettes for easier handling.
- Use a sharp knife to score the wings lightly (make small slashes). This helps the marinade penetrate deeper and ensures even cooking.
- Mix the Marinade:
- In a large bowl, combine cooking wine, light soy sauce, salt, and black pepper. Whisk until well blended.
- Marinate:
- Add the wings to the bowl and toss to coat each piece thoroughly.
- Cover with plastic wrap or a lid and let them marinate for 30 minutes at room temperature. For a stronger flavor, marinate for up to 2 hours in the refrigerator.
Step 2: Coat the Wings
- Drain the Marinade:
- After marinating, lightly drain the wings to remove excess liquid. The wings should be damp but not dripping.
- Add Egg and Starch:
- Crack 1 egg into the bowl of wings and mix well until the wings are evenly coated.
- Gradually sprinkle in 1-2 tablespoons of cornstarch or potato starch, mixing as you go. The starch will form a light coating on the wings, helping them crisp up when fried.
Step 3: Fry the Wings
- Heat the Oil:
- In a deep frying pan or pot, heat about 2 inches of oil over medium heat to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Wings:
- Carefully add the wings in batches to avoid overcrowding. Fry each batch for 6-8 minutes, turning occasionally, until they’re golden brown and crispy.
- Remove the wings with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Double-Fry for Extra Crispiness (Optional):
- For even crispier wings, increase the oil temperature to 375°F (190°C) and fry the wings again for another 2-3 minutes.
Step 4: Garnish and Serve
- Arrange the wings on a serving platter.
- Garnish with chopped green onions, sesame seeds, or a sprinkle of your favorite seasoning.
- Serve hot with your favorite dipping sauces.
Tips for Perfect Wings:
- Keep Oil Temperature Consistent: Monitor the heat to ensure the wings fry evenly without becoming greasy.
- Don’t Skip the Egg: The egg binds the starch to the wings, creating that essential crispy texture.
- Avoid Overcrowding: Fry in batches to keep the oil temperature stable. Overcrowding cools the oil and can make the wings soggy.
Enjoy your delicious crispy chicken wings! 😋🍗