Description
These Crispy Chinese Chicken Wings are perfect for elevating your wing night with their golden, crunchy exterior and savory marinade. Marinated in a flavorful blend of oyster sauce, soy sauce, and spices, then double-fried for the perfect crispiness, these wings make an irresistible appetizer or snack.
Ingredients
Scale
Marinade
- 2 pounds Chicken Wings (Separated into drums and flats)
- 1 large Egg
- 3 tablespoons Oyster Sauce (Substitute with soy sauce for vegetarian option)
- 2 tablespoons Soy Sauce (Use low-sodium if desired)
- 1 teaspoon Garlic Powder (Fresh garlic can be used, adjust to taste)
- 1 teaspoon White Pepper (Black pepper as substitute)
- Oil for frying (Vegetable or peanut oil recommended)
Coating
- 1 cup All-purpose Flour (Substitute with gluten-free flour for gluten-free option)
- 1/2 cup Cornstarch (Rice flour optional substitute)
- 1 teaspoon Baking Powder (No substitutions)
Instructions
- Prepare the Marinade: In a large bowl, combine the separated chicken wings with the egg, oyster sauce, soy sauce, garlic powder, white pepper, and a splash of oil. Mix well to ensure every piece is coated. Allow the wings to marinate for at least 30 minutes to absorb the flavors.
- Mix the Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder thoroughly. This mixture will provide the wings with their essential crispy texture.
- Coat the Wings: Remove the wings from the marinade, tossing them in the flour mixture until evenly coated. Shake off any excess to prevent clumping during frying.
- First Fry: Heat oil in a deep pot or fryer to 350°F (175°C). Fry the coated wings in batches carefully to avoid overcrowding. Cook them for 3 to 4 minutes or until they turn golden brown. Once cooked, place the wings on a wire rack to drain excess oil.
- Rest the Wings: Allow the wings to rest for a minimum of 10 minutes. This step helps the moisture redistribute and prepares the wings for the second fry.
- Second Fry for Crispiness: Increase the oil temperature to 400°F (200°C). Fry the wings again in batches for 2 to 3 minutes to achieve an extra crispy finish. Drain on a wire rack and serve hot.
Notes
- For a vegetarian version, substitute oyster sauce with an equal amount of soy sauce.
- Use low-sodium soy sauce for a reduced salt content.
- Ensure the oil temperature is accurate to get the perfect crisp without oil absorption.
- Double frying the wings is key to achieving that irresistible crunch.
- Letting the wings rest between frying helps maximize crispiness.
- Use a wire rack instead of paper towels to drain the wings to keep them crispy.
- Gluten-free options are available by substituting the flour with gluten-free variants.
