Fried Crispy Chicken Wings

Super tender Chinese style deep fried chicken wings. There are two types of Chinese deep fried chicken wings, one of them is coated with a batter made with flour and starch. Another type is fried only with seasonings not flour coating. The most popular restaurant style is chicken wings with a thick shell made with flour.. The seasoning version is much more aromatic but less crispy. I will introduce flour coated version in this recipe. Cook's note Why I choose one time frying other than twice frying? There are lots of recipes ask for twice frying in order to make the surface more crisper. However since we coat starch directly without any liquid content other than batter, one time frying is much easier and it can achieve the texture too. It is harder to control for beginners to use twice frying with dry coating. Tips about Marinating 1.If you want the chicken wings to be savory, marinating time must be guaranteed. 2.Re-mixing the chicken wings before dipping to coating is the key for juicy and tender inside. The chicken wings will loose the juice out after marinating, re-mixing until them absorb once again. Tips about coating The key tip is to attach the flour closely to the chicken wings so it doesn’t fall in the deep frying process. Compared with braised chicken wings and roasted chicken wings, deep fried chicken wings have the most tender texture so widely loved by children. The method is to coat the chicken wings firstly with flour and then dip in clean water, count for 5 seconds, take out and re-coat with flour once again. If you want an even thicker shell, repeat this process once again. Instructions Marinating the chicken wings Cut some cuts on both sides of chicken wings so the flavors can find patch to go inside quickly. Then add ginger and scallion. Grasp for around 1 or 2 minutes. This can help to remove the odd taste from chicken wings. Then add salt, ground pepper, light soy sauce, garlic powder and chili powder in.  Mix well, covered and marinate overnight or at least 3 hours. How to make the dry coating Mix in 1 cup of cake flour or all purpose flour with cornstarch. Add a small pinch of salt, baking powder and garlic powder. Mix well. Re-mix the chicken wings for 1 minute until the sauce and juice is almost absorbed once again. Prepare clean water in a bowl. Dip the marinated chicken wings in mixed flour, use your hand to press the flour on the chicken wings. Repeat for 3-4 times. Transfer to clean water, let it stay for 5 seconds. Take out and dip into the flour again. Use the hand to press the flour to make sure it is well attached to chicken wings. Transfer the chicken wings to a strainer and shift for a while to remove extra flour on surface. This also helps to create the little crumbs, which further contributes to the crispness. This is extremely important tip. Heat oil until 180 degree C and then fry for 3-4 minutes. Cook the chicken wings through 3 batches and keep the fire to middle. Deep-Fried Crispy Chicken Wings Perfect deep-fried crispy chicken wings Print Pin Rate Servings: 4 Calories: 591kcal Author: Elaine Ingredients16 chicken wingsoil for deep-fryinglemon wedges for serving Marinating2 scallions , cut into sections1 thumb ginger , cut into shreds1 tbsp. Shaoxing Wine½ tsp. salt¼ tsp. white pepper1 tbsp. light soy sauce1 tbsp. pepper flakes1 tbsp. garlic powder Coating1 cup baking flour1 cup potato starch¼ tsp. salt¼ tsp. baking powder1 tsp. garlic powder InstructionsMarinating Chicken Wings| Cut some cuts on both sides of chicken wings so the flavors can find patch to go inside quickly. Then add ginger and scallion. Grasp for around 1 or 2 minutes. This can help to remove the odd taste from chicken wings. Then add salt, ground pepper, light soy sauce, garlic powder and chili powder in.  Mix well, covered and marinate overnight or at least 3 hours.Prepare the coating| Mix in 1 cup of cake flour or all purpose flour with cornstarch. Add a small pinch of salt, baking powder and garlic powder. Mix well.Assemble|Re-mix the chicken wings for 1 minute until the sauce and juice is almost absorbed once again. Prepare clean water in a bowl. Dip the marinated chicken wings in mixed flour, use your hand to press the flour on the chicken wings. Repeat for 3-4 times.Transfer to clean water, let it stay for 5 seconds.Take out and dip into the flour again. Use the hand to press the flour to make sure it is well attached to chicken wings.Remove extra flour and create the crumbs| Transfer the chicken wings to a strainer and shift for a while to remove extra flour on surface. This also helps to create the little crumbs, which further contributes to the crispness. This is extremely important tip.Deep-frying|Heat oil until 180 degree C and then fry for 4 to 5 minutes. Fry a small batch time because adding too many chicken wings a

Fried Crispy Chicken Wings

Super tender Chinese style deep fried chicken wings. There are two types of Chinese deep fried chicken wings, one of them is coated with a batter made with flour and starch. Another type is fried only with seasonings not flour coating. The most popular restaurant style is chicken wings with a thick shell made with flour.. The seasoning version is much more aromatic but less crispy. I will introduce flour coated version in this recipe.

deep fried crispy chicken wings|chinasichuanfood.com

Cook's note

Why I choose one time frying other than twice frying?

There are lots of recipes ask for twice frying in order to make the surface more crisper. However since we coat starch directly without any liquid content other than batter, one time frying is much easier and it can achieve the texture too. It is harder to control for beginners to use twice frying with dry coating.

Tips about Marinating

1.If you want the chicken wings to be savory, marinating time must be guaranteed.

2.Re-mixing the chicken wings before dipping to coating is the key for juicy and tender inside. The chicken wings will loose the juice out after marinating, re-mixing until them absorb once again.

deep fried crispy chicken wings|chinasichuanfood.com

Tips about coating

The key tip is to attach the flour closely to the chicken wings so it doesn’t fall in the deep frying process. Compared with braised chicken wings and roasted chicken wings, deep fried chicken wings have the most tender texture so widely loved by children. The method is to coat the chicken wings firstly with flour and then dip in clean water, count for 5 seconds, take out and re-coat with flour once again. If you want an even thicker shell, repeat this process once again.

deep fried crispy chicken wings|chinasichuanfood.com

Instructions

Marinating the chicken wings

Cut some cuts on both sides of chicken wings so the flavors can find patch to go inside quickly. Then add ginger and scallion. Grasp for around 1 or 2 minutes. This can help to remove the odd taste from chicken wings. Then add salt, ground pepper, light soy sauce, garlic powder and chili powder in.  Mix well, covered and marinate overnight or at least 3 hours.

deep fried crispy chicken wings|chinasichuanfood.com

How to make the dry coating

Mix in 1 cup of cake flour or all purpose flour with cornstarch. Add a small pinch of salt, baking powder and garlic powder. Mix well.

Re-mix the chicken wings for 1 minute until the sauce and juice is almost absorbed once again. Prepare clean water in a bowl. Dip the marinated chicken wings in mixed flour, use your hand to press the flour on the chicken wings. Repeat for 3-4 times.

crispy fried chicken wings-17

Transfer to clean water, let it stay for 5 seconds.

crispy fried chicken wings|chinasichuanfood.com

Take out and dip into the flour again. Use the hand to press the flour to make sure it is well attached to chicken wings.

crispy fried chicken wings|chinasichuanfood.com

Transfer the chicken wings to a strainer and shift for a while to remove extra flour on surface. This also helps to create the little crumbs, which further contributes to the crispness. This is extremely important tip.

crispy fried chicken wings|chinasichuanfood.com

Heat oil until 180 degree C and then fry for 3-4 minutes. Cook the chicken wings through 3 batches and keep the fire to middle.

fried crispy chicken wings|chinasichuanfood.com
deep fried crispy chicken wings|chinasichuanfood.com
deep fried crispy chicken wings|chinasichuanfood.com

Deep-Fried Crispy Chicken Wings

Perfect deep-fried crispy chicken wings

Print Pin Rate

Servings: 4

Calories: 591kcal

Author: Elaine

Ingredients

  • 16 chicken wings
  • oil for deep-frying
  • lemon wedges for serving

Marinating

  • 2 scallions , cut into sections
  • 1 thumb ginger , cut into shreds
  • 1 tbsp. Shaoxing Wine
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • 1 tbsp. light soy sauce
  • 1 tbsp. pepper flakes
  • 1 tbsp. garlic powder

Coating

  • 1 cup baking flour
  • 1 cup potato starch
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 1 tsp. garlic powder

Instructions

  • Marinating Chicken Wings| Cut some cuts on both sides of chicken wings so the flavors can find patch to go inside quickly. Then add ginger and scallion. Grasp for around 1 or 2 minutes. This can help to remove the odd taste from chicken wings. Then add salt, ground pepper, light soy sauce, garlic powder and chili powder in.  Mix well, covered and marinate overnight or at least 3 hours.

  • Prepare the coating| Mix in 1 cup of cake flour or all purpose flour with cornstarch. Add a small pinch of salt, baking powder and garlic powder. Mix well.

  • Assemble|Re-mix the chicken wings for 1 minute until the sauce and juice is almost absorbed once again. Prepare clean water in a bowl. Dip the marinated chicken wings in mixed flour, use your hand to press the flour on the chicken wings. Repeat for 3-4 times.

  • Transfer to clean water, let it stay for 5 seconds.Take out and dip into the flour again. Use the hand to press the flour to make sure it is well attached to chicken wings.

  • Remove extra flour and create the crumbs| Transfer the chicken wings to a strainer and shift for a while to remove extra flour on surface. This also helps to create the little crumbs, which further contributes to the crispness. This is extremely important tip.

  • Deep-frying|Heat oil until 180 degree C and then fry for 4 to 5 minutes. Fry a small batch time because adding too many chicken wings at one time will cause the drop of the temperature immediately. Keep the fire to middle during the process. And check the surface at the last stage. Once it becomes golden brown, transfer out immediately.

  • Serve| It can be served with ketchup for children or other chili sauces.

Video

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Nutrition

Calories: 591kcal | Carbohydrates: 37g | Protein: 39g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 166mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg