Chinese Fried Chicken Wings
A delicious and authentic street food and snacks recipe for Chinese Fried Chicken Wings, prepared with traditional seasonings and techniques.
Ingredients
- • 12 chicken wings
- • 2 cloves garlic (, grated)
- • 1 spring onions (, minced)
- • 1 tablespoon Shaoxing wine
- • 2 tablespoons soy sauce
- • 1 tablespoon oyster sauce
- • 1/4 teaspoon salt
- • 3 tablespoons plain flour
- • 4 tablespoons cornflour
- • Neutral oil (for deep-frying)
Preparation Steps
Use a fork to poke holes in the back of the wings, to help the wings absorb the flavour better. Transfer wings to a big bowl. Add the garlic, spring onions, Shaoxing wine, light soy sauce, oyster sauce and salt. Marinate for 2 hours at room temperature or up to overnight in the refrigerator.
When ready to cook, drain any liquid from the wings. Add the plain flour. Mix with your hands until the flour is mixed evenly. The wings should be coated with a sticky batter without any dry flour.
Add the cornflour and mix with your hands again until all the wings are evenly coated.
Heat 3” oil in a medium deep pot to 320°F (160°C). Line a baking sheet with a wire rack.
Shake off excess cornflour from the wings, and carefully add into the oil. Fry in batches if needed so you don’t crowd the pot. Fry for 3 minutes at 320°F (160°C). Do not touch the wings during the first 1 to 2 minutes of frying. Then stir gently a few times. Fry until the wings are golden. Transfer the chicken onto the lined baking sheet to drain excess oil. Repeat to fry the rest of the wings.
Raise the oil temperature to 350°F (180°C). Return the wings to the oil and fry for another 2 minutes, until the crust becomes golden brown. Transfer to the lined baking sheet to drain off excess oil. Serve as an appetizer.