Chinese Takeout Crispy Wings

Name: Chinese Takeout Crispy Wings
Total time: 45 min
Ingredients: 3 lb Chicken wing; ¾ tbsp Five spice, powder; 2 tbsp Shaoxing wine; 1 tsp MSG; 2 tbsp Soy sauce; 1 tbsp Ginger, grated; 3 cups Vegetable oil

By CaribbeanPot · 45 min

Ingredients

Chicken wing3 lb
Five spice · powder¾ tbsp
Shaoxing wine2 tbsp
MSG1 tsp
Soy sauce2 tbsp
Ginger · grated1 tbsp
Vegetable oil3 cups

Instructions

Marinate the wings with the five spice powder, Chinese cooking wine, MSG, mushroom soy sauce and grated ginger, mixing well to coat. Cover and refrigerate overnight, or for at least 5 hours.
Heat the vegetable oil in a heavy pot to 375°F (190°C). Try to keep it at 350°F (177°C) while frying, as it drops when the wings go in.
Remove the wings from the marinade, shake off the excess and pat dry with paper towels.
Fry the wings in small batches without crowding the pot, for 7-10 minutes, turning as needed until browned on all sides.
Move the fried wings to a wire rack to drain while you fry the remaining batches.
Dust with sea salt (optional) while still hot, if you wish.

Summarized from CaribbeanPot's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Ginger Chicken wing

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app