Crispy Fried Chicken Wings — No More Trips to KFC
I used to frequent KFC and McDonald’s all the time—not to hang out, and not for the burgers, but for their crispy chicken wings. I’d sneak out to grab them behind my mom’s back, hehe… Now, a sudden inspiration struck: I recalled that classic KFC flavor and imagined just the right ingredients to use, and the homemade wings I made turned out perfectly crispy and delicious, with my husband gushing over how good they are.
Ingredients
chicken wings (mid-joint)
8
breadcrumbs
to taste
eggs
2
flour
to taste
chopped scallions
to taste
minced ginger
to taste
black pepper powder
to taste
five-spice powder
to taste
chili powder
to taste
salt
to taste
chicken bouillon
to taste
light soy sauce
to taste
cooking wine
to taste
eggs
2
flour
to taste
Instructions
1
Step 1
Wash the chicken wings, drain the water, and use a toothpick to poke many small holes evenly across the wings. This helps the flavor absorb better. Then place them in a large bowl and set aside.
2
Step 2
Add the chopped scallions, minced ginger, cooking wine, five-spice powder, chili powder, black pepper powder, light soy sauce, salt, and chicken bouillon to the chicken wings. Mix thoroughly by hand.
3
Step 3
Cover with plastic wrap and refrigerate for at least one hour (if you're not in a hurry, marinate overnight for even better flavor).
4
Step 4
Prepare the breadcrumbs, flour, and eggs along with an empty plate, and beat the eggs into an egg wash.
5
Step 5
Scrape off the scallions and ginger from the marinated wings, then coat the wings evenly with a layer of flour.
6
Step 6
Dip the floured wings into the egg wash.
7
Step 7
Then use chopsticks to lift them out and place them into the breadcrumbs, coating them evenly.
8
Step 8
Place the breadcrumb-coated wings on the empty plate and let them rest briefly so the egg wash fully adheres to the breadcrumbs.
9
Step 9
Add oil to a pot. When the oil reaches about 70% hot, add the chicken wings, switch to low heat, and flip them continuously as they fry.
10
Step 10
Fry until the surface is crispy and golden. Poke with chopsticks — if it goes through easily, the wings are cooked. Transfer to a plate lined with paper towels to absorb excess oil, then serve.
