Takeout Asian-Style Fried Chicken Wings
By Booper-2
These wings are killer! The marinade makes them robustly flavorful, and the double frying makes them super crispy and moist!
- 10
- 120 mins
- 150 mins
Ingredients
- 10 whole chicken wings, washed and patted dry
- 1/8 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 egg
- 1 tablespoon cornstarch
- 2 tablespoons flour
- Oil, for frying
Preparation
Step 1
Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking).
Fill a medium pot about 2/3 of the way up with oil, and heat it to 325°F. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!
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