These crispy chicken wings are incredibly delicious and perfect for any occasion. The marinade and frying technique ensure a flavorful and crunchy exterior while keeping the meat tender and juicy inside.
Ingredients:
- 1 pound chicken wings, cut at the joints (drumettes and flats)
- 2 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 raw egg
- 1-2 tablespoons cornstarch
- Oil for frying
Directions:
- Marinate the Chicken Wings:
- In a large bowl, combine the chicken wings with cooking wine, light soy sauce, salt, and black pepper.
- Mix well to coat the wings evenly.
- Let the chicken wings marinate for at least 30 minutes to absorb the flavors.
- Prepare the Wings for Frying:
- After marinating, pour off any excess marinade.
- Add the raw egg to the bowl and mix well to coat the wings.
- Add 1-2 tablespoons of cornstarch and mix again until the wings are evenly coated. The starch helps to create a crispy texture when fried.
- Fry the Chicken Wings:
- Heat a generous amount of oil in a deep pan or skillet over medium heat. The oil should be enough to submerge at least half of the wings.
- Once the oil is hot (around 350°F or 175°C), carefully add the chicken wings in batches, making sure not to overcrowd the pan.
- Fry the wings on one side until golden brown and crispy, then turn them over to cook the other side. This should take about 8-10 minutes per batch, depending on the size of the wings.
- Turn the wings occasionally to ensure even cooking and prevent burning.
- Once cooked and crispy, remove the wings from the oil and drain on paper towels to remove excess oil.
- Serve:
- Serve the crispy chicken wings hot, with your favorite dipping sauce or as they are.
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: Approx. 300 kcal per serving
Helpful Tips:
- Make sure the oil is hot enough before adding the wings to ensure a crispy exterior.
- Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy wings.
- For an extra kick, add a pinch of cayenne pepper or chili powder to the marinade.
Serving Suggestions:
- Pair with celery sticks and blue cheese or ranch dressing for a classic combo.
- Serve with a side of coleslaw or potato salad for a complete meal.
FAQs:
- Can I bake the chicken wings instead of frying?
- Yes, you can bake them at 400°F (200°C) for 40-45 minutes, flipping halfway through. They won’t be as crispy as fried wings but will still be delicious.
- How do I store leftovers?
- Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Can I use different seasonings?
- Absolutely! Feel free to customize the marinade with your favorite herbs and spices.
Recipe Card
Crispy Chicken Wings
These crispy chicken wings are incredibly delicious and perfect for any occasion. The marinade and frying technique ensure a flavorful and crunchy exterior while keeping the meat tender and juicy inside.
Ingredients
- – 1 pound chicken wings cut at the joints (drumettes and flats)
- – 2 tablespoons cooking wine
- – 2 tablespoons light soy sauce
- – 1/2 teaspoon salt
- – 1/2 teaspoon black pepper
- – 1 raw egg
- – 1-2 tablespoons cornstarch
- – Oil for frying
Instructions
Marinate the Chicken Wings:
- – In a large bowl, combine the chicken wings with cooking wine, light soy sauce, salt, and black pepper.
- – Mix well to coat the wings evenly.
- – Let the chicken wings marinate for at least 30 minutes to absorb the flavors.
Prepare the Wings for Frying:
- – After marinating, pour off any excess marinade.
- – Add the raw egg to the bowl and mix well to coat the wings.
- – Add 1-2 tablespoons of cornstarch and mix again until the wings are evenly coated. The starch helps to create a crispy texture when fried.
Fry the Chicken Wings:
- – Heat a generous amount of oil in a deep pan or skillet over medium heat. The oil should be enough to submerge at least half of the wings.
- – Once the oil is hot (around 350°F or 175°C), carefully add the chicken wings in batches, making sure not to overcrowd the pan.
- – Fry the wings on one side until golden brown and crispy, then turn them over to cook the other side. This should take about 8-10 minutes per batch, depending on the size of the wings.
- – Turn the wings occasionally to ensure even cooking and prevent burning.
- – Once cooked and crispy, remove the wings from the oil and drain on paper towels to remove excess oil.
Serve:
- – Serve the crispy chicken wings hot, with your favorite dipping sauce or as they are.