Fried Chicken Wings Takeout Style

{500 g} Makes 10

whole wings

split wings

800 - 900 g

wings

Ingredients

whole chicken wings, washed and pat dry

1/8 tsp {0.4 g}

black pepper

1/4 tsp {0.6 g}

white pepper

1/4 tsp {0.7 g}

garlic powder

1/2 tsp {3.0 g}

salt

1/2 tsp {2.1 g}

sugar

1 TBL {14 g}

soy sauce

1 TBL {15 g}

Shaoxing wine

1 tsp {4.5 g}

sesame oil

{50 g} 1

egg

1 TBL {8.0 g}

cornstarch

2 TBL {16 g}

flour

0 g

oil, for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If your refrigerate the wings, be sure to let them come to room temperature again before cooking).

Fill a medium pot about 2/3 of the way up with oil, and heat it to 325F/162C. Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes. Drain on paper towels, and serve with hot sauce!

Source

Note

2016-01-09

Did last minute egging and dredging, instead of specified recipe.

Added extra salt to wings.

Fried in wok with approx 750ml oil.

Increased temp to 350F/176C since 325F/162C caused temp to drop too much.

Added 1/4 tsp baking soda to flour mixture for slightly better browning.

Fried in batches of 6-8.

No "asian" taste discernible, possibly due to short 1-2 h marinating time, overnight make work better.

Added salt as soon as it came out of the fryer.

Were consumed, but were not crispy after sitting time.

Oil gets saturated with flour bits, so use "used" oil for this as reuse is unlikely after this recipe.

Passable but will look for other recipe.

Edit recipe:Fried Chicken Wings Takeout Style Show Edit History Fix