Crispy Chicken Wings Anyone Can Make!

Von CiCi Li · 45 Min.

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Zubereitung

1. 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.
2. Lightly coat the marinated wings in rice flour, shaking off the excess.
3. 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.
4. 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.
5. 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.
6. Return the wings to the wok, toss to coat, add the chopped scallions and toss once more. Serve immediately.

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