Crispy Fried Chicken Wings
These golden, crispy fried chicken wings are marinated in a savory blend of ginger, garlic, and soy sauce until deeply flavorful, then double-coated and fried until perfectly crunchy. A classic comfort food that's worth the wait.
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A straightforward yet satisfying approach to fried chicken wings. The extended marinating time allows the aromatics and seasonings to penetrate the meat, while the light coating flour crisps up beautifully during frying. Serve hot as an appetizer or alongside rice and vegetables for a hearty meal.
Ingredients
chicken wings
500 g (about 8-10 wings)
fresh ginger, sliced
2 tablespoons
garlic, minced
2 tablespoons
cooking wine (Shaoxing or similar)
1 tablespoon
light soy sauce
1 tablespoon
salt
1 teaspoon
coating flour or potato starch
3-4 tablespoons
vegetable oil for frying
for deep frying
Instructions
1
Score and season the wings
Using a knife, score 2-3 shallow cuts on each chicken wing. Place in a bowl and add ginger, garlic, cooking wine, soy sauce, and salt. Toss until well coated.
2
Marinate
Cover and refrigerate for at least 12 hours or overnight to allow the flavors to penetrate the meat.
3
Coat and prepare to fry
Sprinkle coating flour or starch over the marinated wings and toss until evenly coated. This light breading will crisp up beautifully when fried.
4
Fry the wings
Heat oil in a wok or deep pot to about 180°C (350°F). Carefully add the wings and fry for 10-12 minutes, turning occasionally, until deep golden brown and cooked through. Maintain oil temperature between batches.
5
Drain and serve
Remove wings with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while hot and crispy.
