Empty My Fridge
Crispy Chicken Wings Anyone Can Make!
Ingredients
- Chicken wing1 ½ lb
- Soy sauce2 tbsp
- Shaoxing wine2 tbsp
- White pepper¼ tsp
- Garlic9 cloves
- Rice flour6 tbsp
- Vegetable oil4 cups + 1 tbsp
- Salt
- Black pepper
- Chili pepper2
- Scallion2 stalks
Instructions
- Poke holes all over the wings with a fork or skewer. Mix them in a bowl with soy sauce, rice wine, white pepper and grated garlic, and leave to marinate while you prepare the aromatics.
- Lightly coat the marinated wings in rice flour, shaking off the excess.
- Heat 4 cups of high-smoke-point oil in a pot over high heat to 325°F (163°C). Fry the wings in batches for about 5 minutes, until cooked through (internal temperature 165°F). Remove and drain.
- Raise the oil to 350°F (177°C). Return the wings and fry for 2 more minutes, until deeply golden and crisp. Remove and drain.
- In a wok over medium heat, heat 1 tablespoon of oil. Add the salt, white pepper, black pepper, sliced red and green chilies and sliced garlic. Stir-fry for about 10 seconds, until fragrant.
- Return the wings to the wok, toss to coat, add the chopped scallions and toss once more. Serve immediately.
Summarized from CiCi Li's video. Watch it for the details.
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