Jump to Recipe
Fancy a cracking good wing night? Give these takeaway-style Chinese Chicken Wings a go! This is one of my favourite recipes because it’s ready in about an hour and the wings come out unbelievably crispy. For that proper crunch, I highly recommend a quick double-fry, though it’s entirely up to you.
Why These Wings Are the Business
My family used to get our takeaways from this incredible Chinese place when I was a kid, and honestly, they had the best wings in town. They were so full of flavour, perfectly juicy, and the crispy coating was to die for. Unlike those saucy, American-style wings, these are light, dry, and super crunchy. It took me ages to figure out how to get them just right!
I recently read that the legendary chef Thomas Keller adds a drop of oil to his frying batters. It turns out the oil doesn't mix with the batter, so when it hits the hot oil, it leaves behind tiny little holes, making the crust even crispier. It’s a genius trick!
These wings aren’t saucy at all. The marinade is packed with flavour, so you don't need anything else on them after they're fried.
A Few Little Tricks for the Best Crispy Wings
Baking Powder This is a game-changer. I always add about a quarter of a teaspoon of baking powder per pound of wings. It creates little bubbles during the frying process, which helps achieve that lovely crispy crust.
Double-Frying for a Proper Crunch Once the wings have had their first fry, let them rest on a wire rack for at least 15 minutes. This lets the moisture from the meat move to the crust. You want to wait for that moisture to come out, then fry them a second time to evaporate it and make them crispy again.
For the second fry, you only need to do it for a minute or two—just long enough to re-crisp the outside, but not so long that you heat the meat and force more moisture out.
Proper Takeaway-Style Chinese Chicken Wings
This is my simple method for getting extra-crispy wings. I love to chop up some carrots and celery sticks to go alongside them for a tasty dinner.
5 from 1 vote
Print Recipe Pin Recipe
Save
Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes
Course: Appetizer, Main Course Cuisine: American, Chinese
Servings: 4 people
Ingredients
2 pounds chicken wings (separated into drumettes and flats, tips removed)
1 large egg
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons garlic powder
¼ teaspoon white pepper
1 teaspoon oil
2 tablespoons plain flour
2 tablespoons cornflour
½ teaspoon baking powder
Instructions
In a large bowl, mix the chicken wings, egg, oyster sauce, soy sauce, garlic powder, white pepper, and oil. Make sure the wings are well coated and leave them to marinate for at least 30 minutes.
In a small bowl, whisk together the flour, cornflour, and baking powder. Add this to the wings and toss until they are evenly coated.
Heat about 1 ½ inches of oil in a pan or deep fryer to 350°F (175°C). Fry the wings in batches for 3-4 minutes until they're a lovely golden brown and cooked through. Pop them onto a wire rack to drain any excess oil.
If you want them extra crispy, let the wings rest for 10 minutes, then double-fry them at 400°F (200°C) for a minute or two.
Comments
Post a Comment