Description
These Chinese-style fried chicken wings are perfectly crispy on the outside and juicy inside, marinated with a flavorful blend of spices, soy sauce, and mirin. Double-fried for an extra crunch, they make a delightful appetizer or snack and pair perfectly with vegetable fried rice.
Ingredients
Scale
Chicken Wings
- 10 whole chicken wings
Marinade and Batter
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- ½ teaspoon sesame oil
- 1 tablespoon flour (plus up to 6 tablespoons more for coating)
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon mirin (can substitute with 1 tablespoon dry sherry or sweet cooking wine)
- 1 egg, whisked well
- Vegetable oil (for frying)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, and onion powder until well blended.
- Prepare Wet Mix: In a medium bowl, mix soy sauce, mirin, sesame oil, and whisked egg. Add the dry ingredient mix to this bowl and whisk until smooth and fully combined.
- Marinate Chicken: Transfer the marinade to a gallon freezer bag, add the chicken wings, seal tightly removing as much air as possible, and massage the marinade over each wing to coat evenly. The batter will be minimal but effective.
- Refrigerate: Let the wings marinate in the refrigerator for at least 1 hour or overnight for best flavor. Remove from refrigerator and transfer wings to a large bowl, scraping off as much batter as possible. Let them rest at room temperature for 1 hour before frying.
- Coat Wings: If there is excess liquid in the bowl, add up to 1/3 cup of flour gradually (sometimes up to 6 tablespoons), tossing the wings until no liquid remains and all wings are coated in a thin, sticky batter.
- Prepare for Frying: Set cooling racks over a baking sheet for the fried wings to rest on, allowing maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry: Heat enough vegetable oil in a pot to cover wings by about an inch to 325°F (163°C). Once the oil is properly heated, fry the wings in batches for about 5 minutes each until they are lightly browned. Remove and drain on racks or paper towels.
- Second Fry: Increase the oil temperature to 350-365°F (177-185°C) for a crispier finish. Fry each batch again for 3-5 minutes until golden brown. Remove and let rest briefly before serving.
- Serve: Enjoy the hot, crispy wings with vegetable fried rice or your favorite dipping sauce.
Notes
- The mirin can be substituted with dry sherry or sweet cooking wine if unavailable.
- Double frying ensures extra crispiness and a golden exterior.
- Allowing the wings to rest at room temperature before frying helps them cook evenly.
- Using a wire cooling rack prevents sogginess by letting excess oil drain away.
- Be cautious with oil temperature to maintain crispiness and avoid greasy wings.
