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.