Crispy Fragrant Chicken Wings

Name: Crispy Fragrant Chicken Wings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g Chicken wings (cut off both ends, keep middle section, wash clean, blanch); 5 g Salt; 0.5 g Black pepper; 10 g Sliced scallion; 10 g Sliced ginger; 10 g Shaoxing wine; to taste Cooking oil (for frying); 20 g Starch (for coating wings); 20 g Egg wash (for coating wings); 25 g Breadcrumbs (for coating wings); 25 g Chili sauce (for dipping); 500 g Stock (for boiling wings)

A traditional Zhejiang-style fried dish featuring deboned chicken wings coated in breadcrumbs and fried until golden. Crispy on the outside and tender within, with a spicy flavor, served with chili sauce for dipping.

50 min

Easy

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Ingredients

Chicken wings (cut off both ends, keep middle section, wash clean, blanch) 500 g

Salt 5 g

Black pepper 0.5 g

Sliced scallion 10 g

Sliced ginger 10 g

Shaoxing wine 10 g

Cooking oil (for frying) to taste

Starch (for coating wings) 20 g

Egg wash (for coating wings) 20 g

Breadcrumbs (for coating wings) 25 g

Chili sauce (for dipping) 25 g

Stock (for boiling wings) 500 g

Instructions

Initial Preparation

Cut off both ends of the chicken wings, keep the middle section, wash thoroughly, and blanch.

Boil the Wings

Heat oil in a pot, add sliced scallion and ginger and sauté until fragrant. Add stock, salt, black pepper, and Shaoxing wine. Put in the chicken wings and boil until 80% cooked, then remove.

Debone and Coat

Remove the bones from the chicken wings, coat with starch, then dip in egg wash, roll in breadcrumbs and press firmly to make the coating adhere.

Fry

Fry the coated wings in oil heated to 80% of full heat until golden brown. Remove and arrange on a plate, serve with a small dish of chili sauce for dipping.