Golden Chicken Wing Hammers
Shaped from chicken wing tips to resemble little hammers, this dish is deep-fried in stages for a crispy exterior and tender, juicy meat inside. Loved by adults and children alike, it's presentable enough for entertaining yet simple enough to master with reliable results — an excellent choice for festive occasions.
Ingredients
chicken wing drumettes
50 g
egg
1
Orleans barbecue seasoning
20 g
oyster sauce
10 g
yellow wine
20 g
breadcrumbs
to taste
dry starch
to taste
Instructions
1
Step 1
Wash the chicken wing drumettes, make a horizontal cut around the small end, then pull the meat down along the bone. Once the meat is fully pulled down, flip it to form a hammer shape.
2
Step 2
Add the barbecue seasoning, yellow wine, and oyster sauce.
3
Step 3
Mix thoroughly by hand, kneading for an extended time to let the flavors infuse. Then seal the container and marinate in the refrigerator for half a day.
4
Step 4
First dredge the chicken in a layer of dry starch, then dip in beaten egg, and finally coat with a layer of breadcrumbs.
5
Step 5
After completing all three coating steps, let rest for a few minutes so the breadcrumbs adhere firmly to the surface.
6
Step 6
Heat oil to 50% heat, add the chicken to the pan and fry until cooked through. You can remove them from the oil, let cool slightly, then fry again at 70% heat. Keep the second fry short to prevent the inner meat from losing too much moisture, ensuring a tender, juicy texture.
7
Step 7
After frying, use paper towels to blot excess oil from the surface, then wrap the bone parts with aluminum foil for easy eating, and serve.
