Before: Struggling to make chicken wings that are both crispy and packed with flavor? After: Imagine serving up perfectly fried, Asian-inspired wings that rival your favorite takeout spot. Bridge: This guide will show you everything you need to know about cooking chicken wings in a wok for restaurant-quality results.
Why Use a Wok for Chicken Wings?
A wok is a versatile tool that allows for even heating, making it ideal for frying. Its deep, sloped sides reduce oil splatter, and it requires less oil compared to traditional deep fryers. Perfect for making wings that are crispy on the outside and juicy on the inside.
Compare Asian and Spanish cooking techniques with our diverse chicken wing recipes.
Step-by-Step: Wok-Fried Chicken Wings Recipe
Ingredients
- 12 whole chicken wings drumettes and flats
- 1 teaspoon granulated sugar
- 1 teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- Kosher salt to taste
- 1 tablespoon Shaoxing wine or dry sherry as a substitute
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg + 1 egg yolk
- ¼ cup cornstarch divided
- Cooking oil peanut or rice bran oil preferred
Instructions
Prepare the Wings
- Pat chicken wings dry with paper towels to remove moisture.
- In a large bowl, mix sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, sesame oil, egg, and 2 tablespoons of cornstarch. Add the wings and toss to coat.
- Cover and marinate for 1.5 hours at room temperature. Before frying, toss wings with the remaining cornstarch.
Heat the Wok
- Heat about 1 inch of oil in the wok to 350°F. Use a thermometer for precision.
- Set up a wire rack over a baking sheet to drain excess oil.
Fry the Wings
- Fry wings in small batches to avoid overcrowding. Cook for 5-7 minutes, turning frequently, until golden brown and crispy.
- Remove and drain on the prepared rack. Repeat with remaining wings.
Toss and Serve
- While wings are still hot, toss them in a bowl with your favorite seasonings: soy sauce, brown sugar, Chinese five-spice, garlic powder, and a sprinkle of togarashi for a spicy kick.
- Serve immediately with sides like fried rice, steamed veggies, or a light salad.
Tips for Perfect Wings
- Par-Cooking: Bake wings at 300°F for 35 minutes before frying. This ensures they are cooked through and reduces frying time.
- Oil Selection: Use peanut or rice bran oil for their high smoke points and neutral flavors.
- Seasoning Variations:
- Spicy: Add chili flakes or sriracha.
- Sweet: Drizzle honey or add a touch of hoisin sauce.
- Herbal: Garnish with fresh cilantro or green onions.
What to Serve with Chicken Wings
- Classic Pairings:
- Fried rice (chicken, shrimp, or vegetable).
- French fries or potato wedges.
- Steamed or roasted vegetables.
- Asian-Inspired Sides:
- Cucumber salad with sesame dressing.
- Pickled radish or kimchi.
- Stir-fried noodles.
FAQs About Wok-Fried Chicken Wings
1. Can I fry chicken wings in a wok?
Yes! A wok is perfect for frying because of its high heat retention and ability to evenly distribute oil.
2. How do I make wings extra crispy?
Use cornstarch in the marinade, and fry at the correct temperature (350°F). Avoid overcrowding the wok to maintain oil temperature.
3. What oil is best for frying wings?
Peanut oil and rice bran oil are excellent options due to their high smoke points and neutral flavors.
4. How do I reheat leftover wings?
Reheat wings in an air fryer or oven at 375°F for 8-10 minutes to restore crispiness.
Conclusion
Frying chicken wings in a wok is a game-changer, offering unmatched crispiness and flavor. Whether you’re preparing them for a casual snack or a party, this method guarantees delicious results every time. Pair with your favorite sides and enjoy a meal that’s as satisfying as it is simple to make!