Chinese🥩 Meat

Fried Chicken Wings

Name: Fried Chicken Wings
Total time: 1 h
Cuisine: Chinese
Ingredients: ~3-4 lb chicken wings; 2 tsp garlic salt; 1 tsp sugar; 1 tbsp oyster sauce; 2 tsp light soy sauce; 1 tbsp cooking wine; ½ tsp white pepper; 1 tsp chicken bouillon powder; 3 tbsp flour; 2 tbsp cornstarch; ½ tsp baking powder; 3 tbsp water; 1 tsp oil; 12 oz neutral cooking oil

⏱ 60 min

A classic Cantonese fried chicken wings recipe using Daddy Lau's signature technique of debone and separating the wing parts so they shrink into lollipop shapes when fried. The wings are marinated, coated in a crispy flour-and-cornstarch batter, and double-fried to achieve maximum crispiness.

Adapted from a video by Made With Lau

🐓 How a Chinese Chef Fries Chicken Wings! (炸雞翼)

Watch on YouTube

Ingredients

chicken wings~3-4 lbest.
garlic salt2 tsp
sugar1 tsp
oyster sauce1 tbsp
light soy sauce2 tsp
cooking wine1 tbsp
white pepper½ tsp
chicken bouillon powder1 tsp
flour3 tbsp
cornstarch

Steps

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1
Examine both sides of the wing. Grip the bottom side with a paper towel to prevent slipping. Press your thumbs underneath the joint from below and use strength to quickly break and remove the bone. Repeat on the other side. Remove the thin winglet and bone, then separate the wing at the joints into three pieces.
2
In a bowl, mix together garlic salt, sugar, oyster sauce, light soy sauce, cooking wine, white pepper, and chicken bouillon powder. Mix all marinade ingredients thoroughly first.
3
Place the prepared chicken wings into the marinade. Massage the marinade into the wings thoroughly with your hands for 2-3 minutes, ensuring all pieces are well coated. Marinate for 10-15 minutes minimum, or 30 minutes to an hour if time allows.
4
In a bowl, combine flour, cornstarch, and baking powder. Gradually add water while mixing until the batter reaches a viscous consistency that can hold a stream. Finally, add 1 teaspoon of oil to make the crust glossy and smooth.
5
Add the marinated wings to the batter and mix well, ensuring each wing is completely coated.
6
Heat 12 oz of neutral oil to 370°F (190°C). Once hot, slowly and carefully add the chicken wings one at a time, starting with the drumettes. Fry in batches to avoid crowding. Gently nudge with chopsticks. Reduce to medium heat and fry for 5-7 minutes until light golden brown.
7
Remove the first-fried batch. Heat the oil to 400°F (200°C) for the second fry. Fry for about 30 seconds to 1 minute to expel moisture and maximize crispiness. Ensure the center of the chicken reaches 160°F.
8
Repeat the double-frying process for all remaining wings. Plate the fried wings and optionally sprinkle with additional garlic salt for seasoning.

Fried Chicken Wings

Ingredients

Steps

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