Description
Crispy Chinese Chicken Wings are the perfect appetizer or snack to elevate your wing night. These wings are marinated in a flavorful blend of oyster sauce, soy sauce, garlic powder, and white pepper, then double-fried to achieve an irresistibly crunchy exterior while remaining juicy inside. Ideal for parties or casual dinners, this recipe offers a delicious taste of Chinese-style fried chicken wings with easy-to-follow steps.
Ingredients
Scale
Chicken Wings Marinade
- 2 pounds Chicken Wings (Separated into drums and flats)
- 1 large Egg
- 3 tablespoons Oyster Sauce (Substitute with soy sauce for vegetarian option)
- 2 tablespoons Soy Sauce (Use low-sodium if desired)
- 1 teaspoon Garlic Powder (Fresh garlic can be used, adjust to taste)
- 1 teaspoon White Pepper (Black pepper can be used as a substitute)
- Oil for frying (Vegetable or peanut oil recommended)
Coating Mixture
- 1 cup All-purpose Flour (Substitute with gluten-free flour for gluten-free option)
- 1/2 cup Cornstarch (Rice flour can be used as an optional substitute)
- 1 teaspoon Baking Powder (No substitutions here)
Instructions
- Marinate the Wings: In a large bowl, combine the chicken wings with the egg, oyster sauce, soy sauce, garlic powder, white pepper, and a bit of oil. Mix thoroughly so the wings are evenly coated with the marinade. Cover and let them marinate for at least 30 minutes to absorb all the flavors.
- Prepare the Coating: In another bowl, whisk together the all-purpose flour, cornstarch, and baking powder. This dry mixture will give the wings their signature crispy texture.
- Coat the Wings: Toss the marinated chicken wings in the flour mixture, making sure each piece is fully and evenly coated. Shake off any excess coating before frying.
- First Frying: Heat oil in a deep pot or fryer to 350°F (175°C). Carefully add the wings in batches, avoiding overcrowding. Fry them for 3-4 minutes until they are golden brown but not fully crispy yet. Remove the wings and drain them on a wire rack to eliminate excess oil.
- Rest and Second Frying: Let the wings rest for a minimum of 10 minutes. This resting period helps the coating set. Then, increase the oil temperature to 400°F (200°C) and fry the wings again for an additional 2-3 minutes. This second frying step crisps up the exterior, delivering that perfect crunch. Transfer wings back to the wire rack to drain any residual oil before serving.
Notes
- For a vegetarian version, substitute oyster sauce with soy sauce and use vegetarian chicken wing alternatives.
- Use low-sodium soy sauce to reduce salt content if desired.
- Ensure oil temperature is accurate using a thermometer for best results.
- Do not overcrowd the frying pot to maintain proper oil temperature and crispiness.
- Double frying is key to achieving extra crispy wings.
- Fresh garlic can be substituted for garlic powder, adjusting quantity to taste.
- To make this a gluten-free recipe, substitute all-purpose flour with a gluten-free flour blend and ensure soy sauce used is gluten-free.
- Use peanut oil or vegetable oil for frying as they have high smoke points suitable for deep frying.
